This vibrant and satisfying One-Pot Tomato Lentil Pasta is a busy weeknight hero, delivering robust flavor and hearty nutrition in just 30 minutes. It’s a plant-based delight that comes together effortlessly.
Easy Vegan One-Pot Pasta
This vibrant and satisfying One-Pot Tomato Lentil Pasta is a busy weeknight hero, delivering robust flavor and hearty nutrition in just 30 minutes. It's a plant-based delight that comes together effortlessly.
Ingredients
- 200 g dried pasta any short shape like penne or fusilli
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 400 g crushed tomatoes canned
- 400 g lentils canned
- 4 cups vegetable broth
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes optional
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
- 0.25 cup fresh basil chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, rinsed lentils, vegetable broth, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle boil.
- Add the dried pasta, stirring well to ensure it's submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking and ensure even cooking.
- Remove from heat and let it sit, covered, for 5 minutes to allow the sauce to thicken. The pasta will continue to absorb liquid.
- Stir in fresh basil and serve immediately.
Notes
For extra protein, add a handful of fresh spinach or kale in the last few minutes of cooking until wilted. Adjust spice levels with more or less red pepper flakes. This dish is excellent with a sprinkle of nutritional yeast for a cheesy flavor, or a squeeze of fresh lemon juice for brightness. Serve immediately with a side salad.
