Description
This creamy red lentil pasta sauce is a hearty and flavorful dish that combines the rich taste of goat cheese with wholesome red lentils and fresh spinach. It’s a nutritious and comforting sauce perfect for short pasta shapes like penne or rotini, offering a satisfying meal that balances protein, fiber, and vibrant flavors.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 shallot, minced (or small onion)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 3/4 cup red lentils, sorted and rinsed
- 2 cups vegetable broth
- 4-ounce log plain goat cheese
- 2 cups fresh spinach or other quick-wilting greens
- 12 ounces short pasta (penne, rotini, or rigatoni; whole wheat, chickpea, or gluten-free)
- Salt, to taste
- Crushed red pepper flakes, to taste
- Reserved pasta water, as needed for thinning sauce
Instructions
- Prepare the lentils and pasta: Sort and rinse red lentils thoroughly to remove any debris or discolored pieces. Bring a large pot of salted water to a boil, then cook the pasta according to package instructions, reserving about 1/2 cup of pasta water before draining.
- Cook aromatics: Heat olive oil in a large nonstick skillet over medium heat. Add the minced shallot (or onion) and garlic, cooking for about 2 minutes until fragrant and softened.
- Add tomato components: Stir in tomato paste and canned diced tomatoes. Cook for another 2 minutes, stirring to evenly coat the aromatics.
- Simmer lentils in broth: Pour in vegetable broth and add the rinsed red lentils to the skillet. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 12 to 15 minutes until the lentils are tender and the sauce has thickened.
- Add goat cheese and greens: Lower the heat to low and stir in the plain goat cheese until melted and creamy. Add fresh spinach and cook just until wilted, incorporating the greens into the sauce.
- Toss pasta and adjust consistency: Add the cooked pasta directly into the sauce. If the sauce is too thick, gradually add reserved pasta water a splash at a time to achieve the desired creamy consistency. Stir to combine evenly.
- Season and serve: Taste and season the sauce with salt and crushed red pepper flakes to your preference. Serve immediately for the best texture and flavor.
Notes
- Use a fresh 4-ounce log of plain goat cheese for best melting and flavor. Avoid pre-crumbled types due to anti-caking agents that affect texture.
- Sorting and rinsing red lentils is important to remove any debris or stones for safety and texture.
- Short pasta shapes like penne, rotini, or rigatoni hold the sauce well and enhance the eating experience.
- Leftovers keep well in the refrigerator for up to 4 days in an airtight container.
- Reheat with a splash of reserved pasta water to restore creamy sauce consistency and prevent drying out.
- Freezing is not recommended as goat cheese and pasta textures can degrade upon thawing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
