Can I use a different type of pasta?

Yes! While I love the texture and protein content of red lentil pasta, you can swap in chickpea pasta, whole wheat pasta, or even traditional semolina pasta. Just be sure to adjust the liquid and cook time slightly since different pastas absorb liquid differently. If you’re open to variations, check out my Cottage Cheese Pasta —another creamy and protein-rich option.

What can I use instead of plant-based cream cheese?

Great question. If you can’t find plant-based cream cheese, try: Unsweetened plain vegan yogurt Silken tofu blended smooth A splash of coconut cream (for a slightly sweet, rich finish) Each one gives a slightly different flavor, but they’ll still keep things creamy and comforting.

Is red lentil pasta healthy?

Absolutely. Red lentil pasta is naturally gluten-free and packed with protein and fiber . It’s a great option for anyone trying to reduce refined carbs or eat more plant-based meals. Plus, it has a subtle nutty taste that pairs perfectly with sauces. You can also get similar nutrition from meals like my Vegan Butternut Squash Pasta or the One Pot Ground Turkey and Broccoli Pasta if you're not fully plant-based.

One Pot Red Lentil Pasta Delicious and Simple

Name: One Pot Red Lentil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Plant-Based
Ingredients: 2 tablespoons plant-based butter (I used Kite Hill); 1 small onion, diced; 3 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 teaspoon dried oregano; 1 box (8.8 oz) Barilla red lentil pasta; 2 cups vegetable broth; 1 cup marinara sauce; 1 can (15 oz) fire-roasted diced tomatoes; 1 cup baby spinach; 1/2 cup plant-based cream cheese (like Kite Hill); 2 tablespoons chopped Marcona almonds

Description

A creamy, plant-based one-pot pasta that’s rich, flavorful, and perfect for busy weeknights — ready in 30 minutes with minimal cleanup.

Ingredients

Scale

2 tablespoons plant-based butter (I used Kite Hill)
1 small onion, diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried oregano
1 box (8.8 oz) Barilla red lentil pasta
2 cups vegetable broth
1 cup marinara sauce
1 can (15 oz) fire-roasted diced tomatoes
1 cup baby spinach
1/2 cup plant-based cream cheese (like Kite Hill)
2 tablespoons chopped Marcona almonds

Cook Mode Prevent your screen from going dark

Instructions

Heat the plant-based butter in a large skillet over medium heat. Add diced onion and sauté for 6–7 minutes until soft and translucent.
Add garlic, red pepper flakes, and oregano. Cook for another minute.
Stir in red lentil pasta, broth, marinara sauce, and diced tomatoes. Ensure pasta is submerged.
Cover and bring to a boil. Reduce heat and simmer for 7–8 minutes until pasta is tender.
Add spinach and stir until wilted.
Stir in plant-based cream cheese until creamy and smooth.
Top with chopped Marcona almonds before serving.

Notes

Use a deep skillet or wide saucepan. Let the dish sit a few minutes before serving to thicken. Adjust salt depending on your broth and marinara.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot
Cuisine: Plant-Based

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 9g
Protein: 18g
Cholesterol: 0mg