Red Lentil Pasta With Creamy Primavera Veggies

This creamy vegetarian pasta dish comes together in just 20 minutes and packs 22 grams of protein per serving thanks to lentil-based pasta. The sauce features spring vegetables and soft garlic-herb cheese, which melts into a luxurious sauce with minimal effort. Leftovers make great pasta salad for lunch the next day.


under 20 mins
lunch dinner

Ingredients for servings

    Red Lentil Pasta With Creamy Primavera Veggies

  • Explore Cuisine red lentil penne

  • asparagus, trimmed and cut into 2-inch (5cm) pieces

  • 1 tbsp olive oil

  • 1 large shallot thinly sliced

  • 1 cup shiitake mushrooms sliced, stems discarded

  • 0.25 tsp salt

  • 0.5 cup dry white wine or low-sodium vegetable broth

  • 0.25 tsp salt

  • 0.5 cup dry white wine or low-sodium vegetable broth

  • 0.5 cup frozen artichoke hearts defrosted

  • frozen peas or edamame

  • 1 cup fresh basil leaves chopped

Directions

  • Cook the pasta according to package instructions. Add the asparagus to the pot in the last 2 minutes of cooking. Drain, reserving 1 cup of the cooking water, set aside.

  • Meanwhile, in a medium sauté pan, heat the oil over medium-high heat. Add the shallots, mushrooms and salt and sauté until the vegetables are beginning to brown, 4 minutes. Add the wine and simmer, scraping the browned bits on the bottom of the pan, until nearly evaporated, 2 minutes. Add the artichoke hearts and peas and cook until heated through, 1 minute.

  • Combine the pasta and asparagus with the mushroom mixture, cheese and basil. Add enough reserved pasta water to make a creamy sauce and serve immediately.

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