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Pappardelle in a red lentil and mushroom sauce topped with grated cheese and parsley in a white bowl on a yellow background.
Dinner · Italian

Lentil Pasta

Finely chopped mushrooms and lentils give jarred marinara the body of a meat sauce, and a splash of balsamic and tamari adds a deeper, savory note. Wide pappardelle catches every bit of it, and dinner for four is sorted.

Quick facts

40 min(15 prep, 25 cook)

4 servings

  • Vegetarian

Contains: Wheat, Egg, Soy, Milk

Step 0

Get it all out

Tick things off as they hit the counter.

  • salt, for the pasta water, to taste
  • 10 oz dried pappardelle pasta, made with egg
  • 2 tbsp extra-virgin olive oil, plus a little more for the pasta
  • ½ medium yellow onion, diced
  • 1 medium carrot, finely chopped
  • 8 oz cremini mushrooms, finely chopped
  • 3 cloves garlic, chopped
  • ½ tsp sea salt
  • black pepper, freshly ground, to taste
  • 1 tsp balsamic vinegar
  • 1 tsp tamari
  • 1½ cups cooked green lentils, canned or precooked, drained and rinsed
  • 24 oz marinara sauce
  • ½ cup vegetarian Parmesan-style cheese, grated; check the label says vegetarian or microbial rennet
  • fresh parsley, chopped, to tasteoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Fill a large pot about three-quarters full with water, add a big pinch of salt, cover and set it over high heat to come to a boil.

    • salt
  2. 2

    While the water heats, warm the 2 tbsp of olive oil in a large (12-inch) skillet over medium heat until it shimmers. Add the onion and carrot and cook, stirring now and then, until the onion is soft and see-through, 5 to 8 minutes.

    • 2 tbsp extra-virgin olive oil
    • ½ medium yellow onion
    • 1 medium carrot
  3. 3

    Add the mushrooms, garlic, sea salt and a few grinds of pepper to the skillet. Cook, stirring now and then, until the mushrooms are soft and darker in color, 5 to 8 minutes more.

    • 8 oz cremini mushrooms
    • 3 cloves garlic
    • ½ tsp sea salt
    • black pepper
  4. 4

    While the mushrooms cook, check the pot. Once the water is at a rolling boil, take off the lid and add the pappardelle. Keep the heat on high, turning it down to medium-high if the water starts to foam up toward the rim. Cook, stirring a few times, for the time on the package, usually 8 to 10 minutes, until the pasta is tender but still has a little bite in the center.

    • 10 oz dried pappardelle pasta
  5. 5

    Stir the balsamic vinegar and tamari into the mushrooms and cook until the liquid is absorbed and the mushrooms look glossy, about 30 seconds.

    • 1 tsp balsamic vinegar
    • 1 tsp tamari
  6. 6

    Add the lentils and marinara sauce and cook, stirring, until everything is mixed and the sauce is bubbling at the edges, about 2 minutes. Turn the heat down to low.

    • 1½ cups cooked green lentils
    • 24 oz marinara sauce
  7. 7

    When the pasta is done, drain it in a colander, return it to the empty pot and toss with a small drizzle of olive oil so the noodles don't stick together.

    • 10 oz dried pappardelle pasta
    • 2 tbsp extra-virgin olive oil
  8. 8

    Pour the sauce from the skillet into the pasta pot. Set the pot over low heat and toss with tongs until every noodle is coated in sauce and hot, about 1 minute.

    • 10 oz dried pappardelle pasta
  9. 9

    Divide the pasta among 4 plates and top with the cheese and the parsley, if using. Put any leftovers in the fridge within 2 hours.

    • ½ cup vegetarian Parmesan-style cheese
    • fresh parsley