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Red Lentil Pasta

Red Lentil Pasta

Looking to get more protein in our meals, I tried this pasta made with lentil beans. You can add more protein with your choice of meat, a plant-based protein, or just leave it out.
Course cooking for two, Pasta
Cuisine Italian
Keyword pasta, protein shake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Author JoAnn's Food Bites


  • 8 oz. Red Lentil Penne Pasta
  • 2 minced garlic cloves
  • 1 3/4 cups heavy whipping cream
  • 1/2 tsp sweet Hungarian paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/2 fresh tomato, chopped
  • 2 scallions, chopped green and white parts
  • 8 oz. cooked, favorite protein optional
  • 2 Tbsps. basil, freshly chopped for garnish
  • 1 Tbsp. Kosher salt
  • 2 Tbsps. butter
  • 2 Tbsp. all-purpose flour
  • 1/2 tsp dried thyme and dried oregano
  • 1/4 cup shredded Parmesan cheese


  • In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 Tbsp. of Kosher salt. Stir. Add pasta. Cook as specified on package directions. Once cooked, drain and set aside.
    paste in salted water
  • In a 12-inch, non-stick skillet, melt 2 Tbsps. butter over medium-heat. Add minced garlic and stir for 30 seconds.
  • Whisk in flour, cook, stirring constantly until lightly brown - about one minute.
  • Slowly whisk in heavy cream, stirring until completely incorporated and smooth.
  • Add thyme, oregano, pepper flakes, and cheese. Whisk continuously for 3-4 minutes until the sauce has thickened slightly.
  • Add cooked protein if desired.
    Add chopped scallions.
  • Reduce heat to low. Simmer for 5-7 minutes. Stir in cooked pasta and incorporate thoroughly.
  • Simmer for an additional 5 minutes. Garnish with chopped tomatoes and basil. Serve hot.
    Red Lentil Pasta