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Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

ByMadison
Jump to Recipe· 4.5 from 12 reviews

If you’re on the hunt for a comforting, deliciously rich dish that’s surprisingly simple to whip together, you’re going to love this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe. It strikes that perfect balance of hearty lentils, tangy sun-dried tomatoes, and a luscious creamy sauce that feels indulgent without being heavy. I remember the first time I made it – the way the flavors melded so beautifully blew me away, and honestly, it quickly became a staple in my weeknight dinners. Stick with me here, I’m spilling all my secrets so your version turns out just as amazing!

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Why This Recipe Works

  • Balanced Flavors: The earthiness of lentils pairs perfectly with the tangy sweetness of sun-dried tomatoes and the richness of cream and cheese.
  • Texture Harmony: Lentils stay tender but still have a nice bite, creating a satisfying contrast to the silky sauce.
  • Simple Yet Sophisticated: Few ingredients, but each plays a key role in building depth and comfort in every bite.
  • Adaptable & Easy: Whether you use canned lentils or cook them from dry, the recipe is forgiving and perfect for busy kitchens.
Creamy Lentil Pasta with Sun-Dried Tomatoes, Lentil Pasta Recipes, Easy Vegetarian Pasta Dishes, Healthy Lentil Pasta, Vegan Pasta Ideas - The image shows a close-up view of a creamy lentil dish with black lentils in a thick orange sauce, scattered throughout with pieces of sun-dried tomatoes adding red bursts. There are visible green herbs mixed in and fresh green basil leaves placed on the top for garnish. A wooden spoon is stirring the mixture, partly covered by the sauce, and a lemon wedge rests at the upper right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe was picked to complement one another and maximize flavor with ease. I always recommend using good-quality sun-dried tomatoes packed in oil for that luscious depth, and don’t skip the Italian seasoning—trust me, it adds a touch of magic. Let’s break down why these ingredients come together so well.

Creamy Lentil Pasta with Sun-Dried Tomatoes, Lentil Pasta Recipes, Easy Vegetarian Pasta Dishes, Healthy Lentil Pasta, Vegan Pasta Ideas - Flat lay of a small mound of dry black lentils, a small white ceramic bowl of deep red tomato paste, a handful of chopped sun dried tomatoes, a small white bowl with golden oil from sundried tomatoes, a small red onion whole and unpeeled, six whole uncracked garlic cloves arranged neatly, a small white bowl of fennel seeds, a small white bowl holding smoked paprika powder, a small white bowl filled with Italian seasoning herbs, a small white bowl of vegetable stock, a small white bowl of thick heavy cream, a wedge of lemon showing bright yellow peel and juicy interior, a small bunch of fresh green basil leaves, a block of Italian hard cheese with a fine grater beside it on white ceramic plate—all ingredients fresh and natural, balanced perfectly with symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lentils: Black, brown, or green all work fabulously; I love black for its firm texture, but canned lentils are a fantastic shortcut if you’re pressed for time.
  • Oil from Sun-Dried Tomatoes Jar: This little flavor bomb oils the pan at the start, infusing everything with subtle tomato and herb notes.
  • Red Onion: Adds sweetness and body when cooked low and slow.
  • Garlic: A punch of aroma and savoriness that wakes up the whole dish.
  • Fennel Seeds: Crush them to release their mild anise perfume—it pairs beautifully with tomato.
  • Italian Seasoning & Smoked Paprika: These spices build a warm, aromatic backbone that lifts every mouthful.
  • Tomato Paste: Intensifies the tomato flavor and adds richness to the sauce’s body.
  • Sun-Dried Tomatoes: Chopped finely, these add delightful bursts of chewy sweetness and tang.
  • Vegetable Stock: The simmer base that brings everything together and softens the lentils as they soak up flavor.
  • Heavy Cream: This is what makes the sauce truly creamy and indulgent—don’t skimp!
  • Parmesan or Pecorino Cheese: Adds saltiness and an umami punch, melting beautifully into the sauce.
  • Basil: Finishing herb that adds freshness and a hint of summer.
  • Lemon Wedges: The bright squeeze cuts through the creaminess and balances the dish perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is how easy it is to make your own. Depending on what you have on hand or what flavors you prefer, feel free to adjust the herbs, spices, or creaminess level. I often swap the heavy cream for coconut milk when I want a dairy-free twist, and it’s surprisingly delicious!

  • Variation: When I’m craving a little heat, I toss in a pinch of red chili flakes during the sauté step. It adds a lovely warmth without overpowering the dish.
  • Make it vegan: Swap the cream for coconut cream or cashew cream and use nutritional yeast in place of cheese – still creamy and satisfying.
  • Texture tweak: I sometimes add a handful of toasted walnuts or pine nuts on top for a bit of crunch, which is a nice contrast to the soft lentils.

Step-by-Step: How I Make Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Step 1: Cook Your Lentils Early

I like to start with the lentils because they take the longest. If you’re cooking from dry lentils, get them going first—they’ll simmer nicely while you prepare the rest of the dish. For black lentils, I use my Instant Pot (1 cup lentils + 1.75 cups salted water, high pressure for 9 minutes, 10-minute natural release), but stovetop works just fine too—simply simmer for 20 minutes until tender but not mushy. Rinse cold afterward to stop cooking and keep the sauce from looking muddy. Canned lentils mean you can skip straight to step two!

Step 2: Build Your Flavor Base

Grab a large deep sauté pan and heat a few tablespoons of the oil from your sun-dried tomato jar (don’t toss it—this oil is full of flavor!). On low to medium heat, gently sweat your finely diced red onion until soft and translucent. Then add your crushed garlic cloves and cook for about 30 seconds until fragrant. Next comes the fennel seeds—which I always crush just before adding—to release their sweet aroma. Toss those in along with a splash more oil, the smoked paprika, and Italian seasoning, cooking only a minute or two. Be sure to keep the heat low to avoid burning those spices; their fragrance is key!

Step 3: Add the Tomato Goodness

Stir in the thick tomato paste and chopped sun-dried tomatoes, coating everything evenly. This step deepens the sauce’s tomato flavor and brings a slight chewiness that brightens the texture. Once everything is nicely blended, turn the heat off and set the pan aside for a moment.

Step 4: Bring Lentils & Sauce Together

Drain your lentils well using a fine sieve (the kind used for icing sugar is ideal). Rinse off the excess cooking water until it runs clear to keep your sauce looking and tasting fresh. Add the lentils to your pan, turning the heat back up gently. Stir to combine the flavors and then pour in the vegetable stock. Cover and let the mixture simmer for about 10 minutes, uncovering in the last few minutes so the sauce thickens as the liquid reduces. You’ll love how the lentils soak up all those beautiful flavors.

Step 5: Finish with Cream, Cheese & Basil

Drop the heat to very low, then stir in your heavy cream, grated parmesan (or pecorino), and fresh chopped basil. Take your time here so the cheese melts smoothly into the sauce creating that irresistible creaminess, and the basil releases its fresh aroma. Once everything is combined, cover and let the sauce rest for about 5 minutes to thicken slightly. Give it one last gentle stir, then plate up with a squeeze of fresh lemon juice to brighten things right before serving.

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Pro Tips for Making Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

  • Cook Lentils Just Right: Aim for tender but still firm lentils to avoid a mushy texture in your pasta—slight al dente is perfect.
  • Don’t Rush Spices: Gently heating fennel seeds, smoked paprika, and Italian seasoning unlocks deep flavors, but keep the heat low to prevent bitterness.
  • Use Lentil Cooking Liquid Wisely: I always rinse lentils well to remove dark water, which can dull the sauce’s color and flavor clarity.
  • Finish with Fresh Herbs & Acid: Basil and lemon juice added at the end brighten the dish and keep it from feeling too heavy.

How to Serve Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Creamy Lentil Pasta with Sun-Dried Tomatoes, Lentil Pasta Recipes, Easy Vegetarian Pasta Dishes, Healthy Lentil Pasta, Vegan Pasta Ideas - A close-up of a creamy orange lentil dish mixed with dark green spinach and small bits of red tomato, all in one thick layer. The lentils are dark and round, creating a bumpy texture throughout the orange sauce. A woman's hand with green nail polish is dipping a light slice of bread into the creamy lentil mixture, lifting some of it. The dish is served in a white bowl with a dark rim, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about those bright, fresh finishing touches here. I usually sprinkle extra parmesan on top and add a handful of torn basil leaves for a fresh pop. Sometimes I drizzle a little more of the sun-dried tomato oil on top for extra richness and that lovely fruity aroma. A wedge of lemon on the side is a must—I find squeezing it over just before eating brings everything to life in a way nothing else can.

Side Dishes

This pasta works great as a satisfying main on its own, but if you’re rounding out a meal, I like to serve it with a simple green salad dressed with balsamic vinaigrette or some roasted vegetables like asparagus or bell peppers. Garlic bread is a total crowd-pleaser too, perfect for mopping up the creamy sauce!

Creative Ways to Present

For a dinner party, I’ve plated this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe in shallow white bowls, topped with little basil blossoms and a dusting of finely grated cheese. It’s simple but feels special. Another fun idea is to serve it with grilled polenta slices underneath, adding texture and visual interest. I once served it alongside a vibrant beet salad for a colorful Mediterranean-inspired spread that wowed my guests.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge where they keep really well for up to 3 days. The sauce thickens up as it cools, so I recommend adding a splash of vegetable stock or water when reheating to loosen it back up.

Freezing

Freezing this lentil pasta dish is possible if you want to prep in advance—but I find the cream sauce sometimes separates a bit upon thawing. If you do freeze, stir in a little cream or milk after reheating to bring back that silky texture. Separate freezing might work better, like freezing the lentils and sauce separately from any pasta or sides.

Reheating

When reheating, I use a gentle stovetop heat and add a splash of vegetable stock or water while stirring to restore creaminess. Avoid microwaving straight away as it can make the sauce a bit grainy; low and slow heat works best to bring it back to life.

FAQs

  1. Can I use other types of lentils for this recipe?

    Absolutely! While black, brown, or green lentils are preferred here because they hold their shape well, you can use any lentils you have on hand. Just adjust cooking times accordingly, especially for softer varieties like red lentils, which cook faster and might turn mushy if overcooked.

  2. Is there a way to make this dish vegan?

    Yes! Swap the heavy cream for a plant-based alternative like coconut cream or cashew cream, and replace the parmesan with nutritional yeast or vegan cheese. The creamy, savory vibes are still there, guaranteeing a tasty vegan-friendly meal.

  3. What’s the best way to cook dried lentils quickly?

    Using an Instant Pot or pressure cooker really cuts down cooking time. For black lentils, cook on high pressure for about 9 minutes with a natural release. On stovetop, simmer lentils in salted water for around 20 minutes until tender but not mushy.

  4. Can I prepare this recipe in advance for meal prep?

    Definitely! The sauce actually tastes even better the next day as the flavors meld. Just store in an airtight container and reheat gently with a splash of liquid to keep it creamy. If you plan to freeze, consider freezing components separately.

Final Thoughts

This Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe sits in my heart as one of those go-to dishes that feels both special and effortless. Whether you’re feeding hungry kids after school or hosting friends who appreciate a good, soulful bowl of comfort food, it delivers every time. The blend of savory, tangy, creamy, and fresh elements keeps things interesting and deeply satisfying. Give it a go soon—you might find yourself making it on repeat like me!

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Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Creamy “Marry Me” Lentils is a comforting, flavorful dish featuring black, brown, or green lentils cooked with aromatic fennel seeds, smoked paprika, Italian seasoning, and sundried tomatoes, finished with a luscious blend of heavy cream, parmesan cheese, and fresh basil. Perfect as a hearty main or side dish, served with a fresh squeeze of lemon.

Ingredients

Lentils

  • 1 cup dry black, brown or green lentils (2.5 cups cooked) or 2 cans drained and rinsed

Sauce Base

  • oil from a jar of sundried tomatoes, for cooking (about 3 tablespoons)
  • 1 small red onion, finely diced
  • 6 cloves garlic, crushed
  • 2 tsp fennel seeds, crushed
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 3 tbsp tomato paste
  • ½ cup sun dried tomatoes, chopped
  • 2 cups (480 ml) vegetable stock

Finishing Ingredients

  • ¾ cup (180 ml) heavy (double) cream
  • 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated
  • 1 bunch basil, chopped
  • lemon wedges, for squeezing

Instructions

  1. Cook Lentils: If using dry lentils, cook them first. For stovetop, simmer 1 cup lentils with 3.5 cups salted water for 20 minutes until soft but slightly al dente. For Instant Pot, cook 1 cup lentils with 1.75 cups salted water on HIGH for 9 minutes, then natural release 10 minutes. Drain and rinse lentils thoroughly in a fine sieve until water runs clear.
  2. Sauté Aromatics: Heat a few tablespoons of sundried tomato oil in a large deep sauté pan over low-medium heat. Add diced onion and cook until soft, then add crushed garlic and sauté for 30 seconds until fragrant.
  3. Add Spices: Stir in crushed fennel seeds and cook until fragrant. Quickly add a little more oil, then smoked paprika and Italian seasoning. Sauté for a few moments, stirring to distribute spices without burning.
  4. Incorporate Tomato Ingredients: Add tomato paste and chopped sundried tomatoes, cooking until well combined with the onion and spice mixture. Turn off heat and set aside.
  5. Combine Lentils and Sauce: Add the drained lentils to the pan and turn heat back on to medium. Stir to mix.
  6. Add Vegetable Stock and Simmer: Pour in 2 cups vegetable stock. Cover the pan and simmer for 8 minutes, then uncover and simmer for an additional 2 minutes to thicken the sauce as lentils absorb the liquid.
  7. Finish with Cream, Cheese, and Basil: Reduce heat to very low. Stir in heavy cream, grated parmesan cheese, and chopped basil until the cheese melts and basil wilts into the sauce.
  8. Rest and Serve: Cover the pan and let the dish rest for 5 minutes to thicken further. Give a final stir and serve hot with lemon wedges for squeezing over the lentils.

Notes

  • Use a fine sieve to rinse lentils to avoid losing them down the drain.
  • Adjust cream and cheese quantities to taste if you prefer a less rich or creamier texture.
  • For a vegan version, substitute heavy cream with coconut cream and cheese with nutritional yeast or vegan parmesan.
  • Fresh basil adds brightness; if unavailable, substitute with parsley or omit.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 480 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 15 g
  • Cholesterol: 35 mg

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