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Recipe starts at 05:31
Spaghetti in tomato sauce is such a classic dish. This one-pot version cuts down on the dishes, but keeps the comforting flavours.
We're adding lentils in this dish to serve as the plant-based protein source!
One-Pot Tomato Lentil Pasta
▸ ▹ Vegan, soy-free, gluten-free, nut-free, one-pot
Yield: 4-5 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
1 tbsp (15 mL) vegetable oil
4 cloves garlic, minced
1 onion, chopped
1 vegetable bouillon cube
1 tsp (5 g) Italian seasoning mix (or sub dried oregano or basil)
½ tsp red chili pepper flakes
3 cups (300 g / 10 oz) dry pasta (we used spaghetti)
3 cups (750 mL) pasta sauce
2 cups (300 g) cherry tomatoes, halved
1½ (300 g) cooked brown lentils, drained and rinsed
½ cup olives (50 g), sliced or chopped (we used green)
⅓ cup (25 g) sun-dried tomatoes, from a jar, chopped
1 Tbsp (10 g) capers
2 cups (60 g) fresh spinach
Fresh basil, thinly sliced
In a large pot on medium-high heat cook oil, garlic, onion, bouillon cube, Italian seasoning, and red chili pepper flakes for 2-3 minutes. Add splashes of water as needed to deglaze the pot.
Add the pot 2 cups (500 mL) water along with the pasta, pasta sauce, cherry tomatoes, lentils, olives, sun-dried tomatoes, and capers. Bring to a gentle simmer and partially cover with a lid. Cook for 10-15 minutes on medium heat until pasta is al dente. Check on it every few minutes to stir to ensure nothing sticks to the bottom or burns.
When the pasta is al dente, add the spinach and reduce to a wilt. Serve it generously into some bowls, top with some freshly sliced basil leaves, and enjoy!
Storage: keep in an air-tight container in the fridge for up to 3 days.
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