Red Lentil Pasta Recipe

This red lentil pasta recipe is one of the most delicious and healthy pasta dishes I've ever had. The sauce is made from red lentils cooked until creamy and infused with sriracha, soy sauce and fresh lime juice for a real flavour explosion!

I sometimes test recipes that end up really surprising me, and this red lentil pasta recipe is definitely one of them.

The red lentil sauce is incredibly creamy without using any kind of cream or even coconut milk.

Cooking the red lentil until they break down turns them into a wonderful sauce that's naturally creamy and just perfect for a plant-based pasta dish.

And if red lentils as a pasta sauce may seem a bit bland, don't worry. This sauce is vibrant and slightly spicy thanks to a mix of sriracha, soy sauce and fresh lime juice.

It's hands down one of the most interesting pasta sauces I've ever made.

Why you'll love this red lentil pasta recipe

• It's very easy to make but loaded with flavour plus you can make it as spicy as you want!
• The red split lentils cook quickly and are packed full of nutrients and protein.
• You can make it with regular pasta or keep it low-carb with chickpea pasta, lentil pasta or quinoa pasta.

Ingredients and substitutions

Olive oil - You need a bit of extra virgin olive oil to saute the onion in. If you don't cook with oil, you can saute the onion in some veggie stock instead.

Red onion - You can use any kind of onion in this sauce. I like to dice it finely so it cooks quickly.

Tomato paste - If you want a more pronounced tomato base for the red lentil sauce, add a can of crushed tomatoes with the tomato paste.

Red chilli flakes - I only add a pinch of red chilli flakes because the sauce also has sriracha, but if you want it to be extra hot, feel free to add more.

Red lentils - Split red lentils are perfect for this sauce because they break down almost completely when cooked. That's why you don't need any cream or coconut milk to make the sauce smooth.

You don't need to presoak red lentils before using them in this sauce, but you should rinse them.

Sriracha sauce - A tablespoon of sriracha adds interest and flavour to the sauce while also making it a bit spicy. Feel free to add as much as you like to suit your taste.

Soy sauce - I used light soy sauce but feel free to use your favourite.

Lime juice - Freshly squeezed lime juice adds a bit of extra brightness to the red lentil sauce and infuses it with even more flavour.

Pasta - I made this red lentil pasta with orecchiette, but you can use any short or long pasta you want.

Cooking times may vary if using wholewheat, red lentil or quinoa pasta.

How to make red lentil pasta sauce

Bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions. Reserve 1-2 cups of pasta water before draining.

Meanwhile, add the olive oil to a heavy-bottomed pot and cook the onion for 4-5 minutes until softened.

Stir in the tomato paste and continue to cook for another minute.

Add the red chilli flakes, red lentils and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes, stirring occasionally, until the red lentils break up and become creamy.

Stir in the sriracha sauce, soy sauce and lime juice and continue to simmer for another minute.

Transfer the cooked pasta to the pot and toss it well in the sauce. Add a splash of the reserved pasta water if needed.

Stir in the fresh parsley, season to taste and serve topped with extra chopped fresh parsley if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the pasta in the microwave or on the stovetop. You may need to add a splash of water or veggie stock because the pasta will soak up the liquid.
• If you want to freeze this dish, it's best to freeze the red lentil sauce separately, then add it to freshly cooked pasta when ready to serve. The sauce can be frozen for 3 months. Thaw it in the fridge overnight before reheating.

Recipe notes and tips

• Add 1-2 tablespoons of nutritional yeast at the end if you want this creamy red lentil pasta sauce to have a bit of a cheesy taste.
• Top individual bowls with freshly grated vegan Parmesan if you want it cheesy.
• You can blend the sauce for 1-2 minutes in a high-power blender if you want it to be silky smooth.

If you liked this red lentil pasta recipe, you might also like some of my other easy creamy vegan pasta recipes:

• Vegan Instant Pot Creamy Pasta
• Creamy Avocado Pasta Sauce
• Vegan Creamy Mushroom Pasta with Walnuts (Tagliatelle ai Funghi)
• Creamy Vegan Artichoke and Spinach Pasta
• Creamy Vegan Peanut Pasta

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