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Pasta with Creamy Lentil Sauce Recipe

Pasta with Creamy Lentil Sauce recipe


This is a yummy pasta dish with a creamy lentil sauce. It's made with veggies, lentils, and cheese. You cook the veggies, then add lentils and cream. Mix with pasta and cheese, and it's ready to eat!


1 medium Onion, diced
1 large Carrot, diced
2 Celery Stalks, diced
2 cloves Garlic, minced
1/2 teaspoon Red Pepper Flakes
3 Bay Leaves
800 g Canned Lentils, drained and rinsed
3 tablespoons Tomato Paste
750 ml Vegetable Broth
200 g Penne Pasta
50 g Grated Parmesan Cheese
2 tablespoons Olive Oil
120 ml Heavy Cream


Heat olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, and cook for about 10 minutes until the vegetables are softened.
Stir in the minced garlic and red pepper flakes, and cook for another 2 minutes.
Add the tomato paste, bay leaves, and lentils to the saucepan. Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
While the lentil mixture is simmering, cook the penne pasta in a separate pot according to the package instructions until al dente.
Remove the bay leaves from the lentil mixture and discard. Stir in the heavy cream and cook for an additional 5 minutes, until the sauce is creamy.
Drain the pasta and add it to the saucepan with the creamy lentil sauce, tossing to coat the pasta evenly.
Serve the pasta with a sprinkle of grated parmesan cheese on top.

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