Creamy Lemon Lentil Pasta

Name: Creamy Lemon Lentil Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250g pasta of your choice; 1 cup red lentils, rinsed; 2 cups vegetable broth; 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 cup cashew cream; Juice and zest of 1 lemon; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Quick & Easy

I absolutely love creating dishes that are both delicious and nourishing, and this Creamy Lemon Lentil Pasta perfectly fits the bill. The vibrant flavors of fresh lemon combined with the heartiness of lentils create a comforting meal that's hard to resist. I've made this dish countless times, and each time I experiment with different herbs and spices to elevate the taste. It's a wonderful vegetarian option that feels indulgent without being overly heavy—ideal for a quick weeknight dinner or impressing guests.

Created by

Gwendolyn Reed

Last updated on 2026-01-15T15:34:25.118Z

When I was trying to develop the perfect pasta dish, I knew I wanted something creamy yet light. I experimented with several variations before landing on the delightful combination of lentils and lemon. The creaminess comes from using a touch of cashew cream, which not only adds richness but also contributes to the nutritional value. I can’t tell you how satisfying it is to whip up a dish that feels decadent yet is packed with protein.

One of my favorite steps is adding zest to the sauce just before serving. It elevates the dish with an invigorating burst of citrusy aroma that brightens every bite. Plus, it’s a great way to incorporate more flavor without additional calories. Trust me, once you try this lemony twist on pasta, you’ll be hooked!

        Why You'll Love This Recipe
        Creamy texture that satisfies without being heavy
Fresh lemon brightness that elevates the dish
Packed with protein-rich lentils for a filling meal

      

Ingredient Insights

The choice of pasta in this Creamy Lemon Lentil Pasta can greatly affect the dish's overall texture and flavor. While any pasta can work, I recommend using whole wheat or gluten-free varieties for added nutrition and a unique flavor profile. Cooking it just until al dente ensures the pasta holds up well when tossed with the creamy lentil mixture, preventing it from becoming overly soft and mushy.

Red lentils play a crucial role in this recipe, not only for their protein content but also for their quick cooking time compared to other lentils. They break down nicely, creating a naturally thick and creamy sauce that pairs beautifully with the pasta. If you prefer a different texture, try green or brown lentils, but adjust the cooking time to about 25-30 minutes, as they require longer to become tender.

Making It Your Own

This recipe is highly customizable, perfect for experimenting with different flavors. For a spicier kick, consider adding a pinch of red pepper flakes while sautéing the onion and garlic. Alternatively, herbed variations can include fresh thyme or basil thrown in during the final mixing stages for an aromatic lift. Don’t be afraid to taste and adjust the seasoning as you go; the fresh lemon juice provides a bright contrast that can be balanced with herbs or further spices.

Storage and reheating of this dish are straightforward. If you're meal prepping, store the pasta and sauce separately to maintain the ideal texture when reheating. Simply reheat the lentil sauce over a low flame, adding a splash of vegetable broth if needed to loosen it. When properly stored in an airtight container, this dish can last up to three days in the fridge.

Serving Suggestions

Serving this Creamy Lemon Lentil Pasta is all about enhancing its bright and comforting flavors. A sprinkle of zested lemon peel on top before serving adds a refreshing touch that complements the creamy sauce beautifully. Pair it with a side salad or some crusty bread to soak up any extra sauce on your plate, creating a complete meal that is filling yet doesn’t weigh you down.

For a special touch, consider serving this dish with better-quality olive oil drizzled on top and a sprinkle of nutritional yeast or vegan cheese for some added flavor. This not only elevates the dish but also gives a nod towards a gourmet dining experience right in the comfort of your home. If you're entertaining, this pasta also pairs wonderfully with a light, refreshing white wine, which balances the dish's richness.

Ingredients

Gather the following ingredients to get started:

Ingredients

250g pasta of your choice
1 cup red lentils, rinsed
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup cashew cream
Juice and zest of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, for garnish

Having everything prepared will make cooking smooth and enjoyable!

Instructions

Follow these simple steps to create your creamy pasta dish:

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.

Cook the Lentils

In a saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Then, add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the lentils are tender.

Combine Ingredients

Stir in the cashew cream, lemon juice, and lemon zest into the lentil mixture, cooking for an additional 5 minutes. Season with salt and pepper to taste.

Mix with Pasta

Toss the cooked pasta into the lentil sauce, ensuring every strand is well coated. Allow to heat through for a couple of minutes.

Serve

Plate the creamy lemon lentil pasta and garnish with fresh parsley for a burst of color and flavor.

Enjoy your delicious creation!

Pro Tips

For a little extra zest, top with additional lemon zest just before serving. You can also add some grated Parmesan cheese if you’re not strictly vegan.

Storage Tips

When preparing Creamy Lemon Lentil Pasta for meal prep, consider storing the sauce and the pasta separately. This helps maintain the pasta's texture and prevents it from absorbing too much of the sauce, which can lead to an unappetizing, soggy dish. Keep the sauce in an airtight container in the refrigerator for up to three days, and the pasta can be stored in another container reaching the same shelf life. For best results, remember to reheat gently to avoid overcooking.

If you want to make larger batches, this dish freezes well. Allow the cooked pasta and sauce to cool completely before transferring them into freezer-safe containers. When you need a quick meal, defrost overnight in the fridge, and reheat gently on the stove with a splash of broth to bring back that creamy consistency without risking burnt edges.

Variations to Try

Feel free to enhance the nutritional profile of this pasta dish further by adding vegetables like spinach or kale. Add them in during the last few minutes with the lentils to cook them down but keep their vibrant color and texture. This not only boosts the dish's health quotient but also adds an appealing visual element that makes your meal even more enticing.

Another delicious twist would be to incorporate seasonal vegetables specific to your region. Roasted zucchini or cherry tomatoes can be delightful additions that introduce sweetness and depth. Simply toss them in olive oil, roast until slightly caramelized, and mix them in at the end for a robust flavor contrast against the creamy backdrop of the lentils and pasta.

Questions About Recipes

→ Can I use different pasta types?

Yes, you can use any pasta type you prefer—whole wheat, gluten-free, or even chickpea pasta for added protein.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.

→ Can I make this recipe vegan?

Indeed! Just use a cashew cream substitute or any dairy-free cream alternative.

→ What can I add for extra protein?

Feel free to add in some grilled chicken, shrimp, or even some high-protein veggies like edamame.