Lentil Pasta with Marinara Sauce
Hearty lentil pasta tossed in a vibrant, from-scratch marinara sauce. The sauce simmers fresh tomatoes with garlic and basil until rich and slightly chunky, coating every piece of protein-packed pasta. A satisfying, wholesome twist on a classic Italian comfort food that comes together in under an hour.
For 4 servings
- prep · ~8 min
Bring a large pot of salted water to a boil.
Fill a large pot with water and add the salt. Bring to a rolling boil over high heat. The water should taste like the sea to properly season the pasta.
TIPDon't add oil to pasta water — it prevents the marinara from clinging to the pasta later. - boil · ~7 min
Cook the lentil pasta.
Add the lentil pasta to the boiling water. Cook according to package directions, usually 6-8 minutes, until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta in a colander and set aside.
TIPLentil pasta can go from al dente to mushy quickly. Start checking 2 minutes before the package time. - saute · ~6 min
Sauté the onion and garlic.
While the pasta cooks, heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until translucent and soft, about 4-5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- simmer · ~20 min
Simmer the fresh tomato sauce.
1.Add the chopped tomatoes, 0.25 tsp salt, pinch of black pepper, dried oregano, and sugar to the pan.2.Bring the mixture to a gentle boil, then reduce the heat to low.3.Simmer uncovered for 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.4.If the sauce becomes too thick, stir in a splash of water or the reserved pasta water.TIPCrush the tomatoes gently with the back of your spoon as they cook to speed up the breakdown and create a rustic texture. - mix · ~2 min
Combine pasta and sauce.
Add the drained lentil pasta to the saucepan with the marinara. Toss well to coat every piece of pasta. Cook together for 1-2 minutes so the pasta absorbs some of the sauce. If the mix looks dry, add a splash of the reserved pasta water and toss again.
TIPAlways add the pasta to the sauce, not the other way around. It coats each piece more evenly. - garnish
Garnish with fresh basil and parmesan.
Remove the pan from the heat. Tear the fresh basil leaves over the top and sprinkle with grated parmesan cheese. Give it one final gentle toss and serve immediately.
TIPTear basil by hand instead of chopping — a knife can bruise the delicate leaves and darken the edges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve pasta water before draining to adjust sauce consistency and help it cling to the pasta.
- 2Start checking lentil pasta 2 minutes before the package time to prevent it turning mushy.
- 3Tear fresh basil by hand instead of chopping to avoid bruising and darkening.
- 4Add pasta to the sauce, not sauce to the pasta, for more even coating.
- 5Crush tomatoes with a spoon while simmering to speed up breakdown and create a rustic texture.
Adapt it for your goals.
Vegan
Simply omit the Parmesan garnish or swap it for a sprinkle of nutritional yeast for a cheesy, nutty flavor without any animal products.
high proteinHigh-protein
Add a handful of cooked chickpeas or white beans to the sauce along with the pasta for an extra protein boost that complements the lentil pasta.
spicy arrabbiataSpicy arrabbiata
Stir in 1/2 teaspoon red pepper flakes with the garlic for heat, transforming the marinara into a spicy arrabbiata-style sauce.
gluten freeGluten-free
This dish is naturally gluten-free as written, but verify your lentil pasta brand is certified gluten-free if serving someone with celiac disease.
Why this is on our healthy list.
High in Plant Protein
Lentil pasta provides a substantial amount of plant-based protein, making this dish a satisfying meatless meal that supports muscle repair and satiety.
Rich in Lycopene
Fresh tomatoes simmered in olive oil release lycopene, a powerful antioxidant linked to heart health, which is better absorbed when cooked with a little fat.
Fiber for Digestion
Red lentil pasta is a good source of dietary fiber, which aids digestion and helps maintain stable blood sugar levels after eating.
Low in Added Fats
With only one tablespoon of olive oil for the entire sauce, this dish keeps saturated fat low while still providing heart-healthy monounsaturated fats.
Frequently asked questions
Yes—substitute one 400g can of whole peeled tomatoes, crushing them by hand before adding, and reduce the simmer time by about 5 minutes since they’re already soft.
