Spaghetti with Yellow Tomato, Red Lentil and Ricotta Sauce
This red lentil and yellow tomato spaghetti recipe combines fresh flavors with great nutritional value. A creamy sauce made with light ricotta and a hint of lemon makes for a comforting, healthy dish that’s easy to prepare in under 30 minutes!
Red lentils in a pasta sauce?
Trust me, it’s a great idea, both for the flavor and the nutritional boost! In addition to the rich, satisfying texture, each serving of this recipe packs an extra 5 grams of protein. Perfect for a comforting and healthy weeknight meal.
Why make this recipe?
- Rich in plant-based protein: Red lentils add a healthy dose of protein, making this a hearty, satisfying dish.
- Quick and easy: A simple recipe ready in under 40 minutes, perfect for busy weeknights.
- Healthy yet indulgent: This meatless sauce is both flavorful and wholesome, appealing to both food lovers and health-conscious eaters.
Bring a large pot of salted water to a boil.
In a large pan, combine the red lentils, tomatoes, garlic, and water.
Cook for about 15 minutes, until the lentils are tender and the tomatoes are soft. Stir occasionally and break down the tomatoes with a wooden spoon.
Meanwhile, cook the pasta until al dente.
Don’t forget to salt the water. Reserve at least 1 cup of pasta water before draining.
While the pasta is cooking, blend the sauce mixture using an immersion blender until smooth. You can also use a standard blender. If the sauce is too thick, add at least ½ cup of the reserved pasta water to adjust the consistency.
Add the cooked pasta to the sauce and mix well to coat evenly.
Serve in large pasta bowls, topped with extra sauce, grated Parmesan, a drizzle of olive oil, and fresh basil if desired.
Bon appetit and enjoy!
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