This quick and easy lentil pasta sauce recipe is made in a blender, so there’s no chopping required. It doesn’t have a strong lentil flavor, as the sun-dried tomatoes and fresh basil are more noticeable. Give it a try if you’re looking for plant-based sauces, like this creamy vegan walnut sauce, which is another one of my favorites.
Ingredients and Substitutions
I prefer to use canned lentils when making this pasta sauce, but you can use cooked dried lentils if you prefer. Any color is fine.
Sun-dried tomatoes add a rich, umami flavor to this sauce. You can substitute 2 tablespoons of tomato paste if you prefer.
Basil adds a delicious fresh flavor to this sauce. You can substitute other fresh herbs such as parsley if you like.
Extra virgin olive oil adds richness to this sauce. You can substitute water if you prefer an oil-free version.
Nutritional yeast is commonly used in plant-based cooking to add umami or “cheesy” flavor to dishes. I love how it enhances the flavors in this sauce, but you can omit it if you prefer.
How to Make Lentil Pasta Sauce
Add the lentils, water, garlic clove, nutritional yeast, extra virgin olive oil, sun-dried tomatoes, basil, salt, and pepper to a blender. Blend until smooth.
Heat on the stovetop or in the microwave to your desired temperature, then toss with cooked pasta (this recipe makes enough sauce for four servings of pasta).
Lentil Pasta Sauce Recipe
Equipment
- Blender
Ingredients
- 2 cups rinsed and drained canned lentils (or cooked dried lentils, any color)
- 3/4 cup water
- 1 small garlic clove
- 1/3 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 1/4 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add 2 cups rinsed and drained canned lentils, 3/4 cup water, 1 small garlic clove, 1/3 cup nutritional yeast, 1/4 cup extra virgin olive oil, 1/4 cup sun-dried tomatoes, 1/4 cup fresh basil leaves, 1/2 teaspoon salt, and 1/8 teaspoon black pepper to a blender.
- Blend until smooth.
- Heat on the stovetop or in the microwave to your desired temperature, then toss with cooked pasta (this recipe makes enough sauce for four servings of pasta).
Notes
-
Store in an airtight container in the fridge for up to three days.
Nutrition
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This lentil smoothie is sweet, creamy, and delicious. It doesn’t have a strong lentil flavor–just a subtle hint of earthiness.
Filling, tasty, and inexpensive. I tweaked it a bit, with more sundried tomatoes (about 1/2 cup) and more nutritional yeast. Green lentils worked great, will try red next time.
Thanks so much! Glad you loved it!
Absolutely love!
Made this yesterday, and it was amazingly delicious!
This’ll easily be one of my regular dinners from now on. Thank you so much!
Thanks so much for the feedback! Glad you loved the sauce!
Love this healthy alternative but not just for pasta. Makes a great base for eggplant, veggies, or meat entrees. I had to delay making it as I didn’t have sun-dried tomatoes and wanted the extra flavor that tomato paste couldn’t provide. Worth the wait. Also…a great source of protein and fiber.
Thank you! I’m glad you enjoyed the sauce!