Red Lentil Pasta with Creamy Tomato and Pepper Sauce

This Red Lentil Pasta with Creamy Tomato and Pepper Sauce is quick, colorful, and packed with plenty of flavor for something that comes together in about 20 minutes. The sauce gets its creamy texture from cashews, while roasted red pepper, sun-dried tomatoes, garlic, and basil bring the savory flavor. Toss it with red lentil pasta, finish with fresh arugula, and you’ve got an easy plant-based lunch or dinner without much fuss.

Try my Spinach and Sun Dried Tomato Pasta recipe.

Why You’ll Love This Recipe

• Ready in about 20 minutes: Great for busy lunches or weeknight dinners.
• Creamy without dairy: Cashews give the sauce a smooth, rich texture.
• Plenty of flavor: Roasted pepper, sun-dried tomatoes, garlic, and basil do most of the heavy lifting.
• Plant-based: No meat, dairy, or eggs required.
• Protein-rich pasta: Red lentil pasta brings more protein than standard wheat pasta.
• Simple ingredient list: Most of the ingredients are pantry or refrigerator staples.
• Fresh finish: Arugula adds a peppery contrast to the creamy sauce.

Try my Ham and Broccoli Pasta recipe.

What You’ll Need to Make Red Lentil Pasta with Creamy Tomato and Pepper Sauce

• Large pinch of salt
• 5.3 ounces (150 g) red lentil pasta
• 1 ounce (30 g) arugula (rocket)

For the sauce:

• 2 ounces (60 g) cashews
• 1 garlic clove, roughly chopped
• 4.2 fluid ounces (125 ml) boiling water
• 1 large roasted red pepper from a jar, drained
• 4 oil-packed sun-dried tomato halves, drained
• 8 large basil leaves, roughly chopped
• Black pepper, to taste

Try my Chicken, Leek and Pea Pasta Bake recipe.

What You’ll Need to Do

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

1. Start with the cashews. Add them to a small bowl along with the roughly chopped garlic.
2. Pour over the boiling water and let everything sit for about 5 minutes. This softens the cashews and makes the sauce much smoother.
3. While the cashews are soaking, bring a large pot of water to a boil for the pasta.
4. Add the drained roasted red pepper and sun-dried tomatoes to the cashew mixture.
5. Use a hand blender to blend everything until smooth and creamy. You can also transfer everything to a food processor or high-speed blender.
6. Stir the chopped basil into the sauce.
7. Add black pepper to taste.
8. Once the pasta water is boiling, add a generous pinch of salt.
9. Add the red lentil pasta and give it a quick stir.
10. Cook according to the package directions, usually around 7–9 minutes, until al dente. Red lentil pasta can go from firm to soft fairly quickly, so keep an eye on it.
11. Drain the pasta well (save a little to adjust sauce).
12. Transfer the hot pasta to a large mixing bowl.
13. Pour the creamy tomato and pepper sauce over the pasta.
14. Toss everything together until the pasta is evenly coated.
15. If the sauce feels a little too thick, stir in a splash of hot pasta water until it reaches the consistency you like.
16. Divide the pasta between two bowls.
17. Finish each serving with a handful of fresh arugula.
18. Add another crack of black pepper if you like, then serve while warm.

Easy Ingredient Swaps

Red lentil pasta: Chickpea pasta, regular pasta, whole wheat pasta, or another legume-based pasta can work.

Cashews: Blanched almonds can work, although the sauce may not become quite as creamy.

Roasted red pepper: Roasted yellow or orange pepper works just as well.

Sun-dried tomatoes: A spoonful of tomato paste can work in a pinch, though the flavor will be less intense.

Arugula: Baby spinach is a milder alternative.

Fresh basil: Parsley can work if basil isn’t available, although the flavor will change.

Try my Pesto Tuna Pasta recipe.

Some Twist and Tweak Ideas

Add a pinch of chili flakes for heat.

Blend in a little smoked paprika.

Add nutritional yeast for a more savory flavor.

Top with toasted pine nuts.

Add sautéed mushrooms.

Mix baby spinach directly into the hot pasta so it wilts.

Add roasted zucchini or eggplant.

Finish with fresh lemon juice.

Add extra basil just before serving.

Try my Beef and Greens Bean Pasta Bowl recipe.

Some Helpful Tips

Don’t overcook red lentil pasta. It can soften faster than standard wheat pasta.

Soak the cashews properly. Even 5 minutes in boiling water makes them much easier to blend.

Use the soaking water in the sauce. There’s no need to drain the cashews because that liquid helps create the creamy consistency.

Drain jarred ingredients. Too much oil from sun-dried tomatoes can make the sauce heavier than intended.

Blend thoroughly. A little extra blending makes a big difference to the final texture.

Adjust the sauce after tossing. If it thickens too much, a splash of hot water will loosen it.

Try my Chicken Mushroom and Tomato Pasta recipe.

Why Cashews Work So Well in This Sauce

Cashews blend into a creamy sauce without needing cream, cheese, or butter.

Once softened with boiling water, they become smooth enough to carry the stronger flavors from roasted pepper, garlic, and sun-dried tomatoes.

That gives you a sauce that feels rich but still tastes fresh.

Some Budget-Friendly Tips

Store-brand red lentil pasta works perfectly well.

Buy cashews in larger bags if you use them often.

Jarred roasted peppers are convenient, but roasting your own peppers can be cheaper when fresh peppers are on sale.

Use leftover sun-dried tomatoes in sandwiches, salads, or other pasta dishes.

If fresh basil is expensive, use a smaller amount and add dried basil to support the flavor.

Swap arugula for baby spinach if spinach is less expensive.

Try my Protein Pasta Sauce recipe.

Some Serving Ideas

Serve this pasta with:

• A simple green salad
• Roasted broccoli
• Garlic bread
• Roasted zucchini
• Grilled vegetables
• Steamed green beans
• Tomato and cucumber salad
• Extra arugula
• Fresh basil
• A squeeze of lemon

It also works nicely on its own as a quick lunch.

Great for a Quick Weeknight Meal

This is one of those recipes where several things happen at once.

While the cashews soften, you can boil the pasta water. While the pasta cooks, you can finish blending the sauce.

That overlap is what keeps the total time close to 20 minutes.

Some Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The sauce will thicken as it sits, especially because of the cashews and lentil pasta.

When reheating, add a splash of water before warming.

Reheat gently in a skillet over medium-low heat or microwave individual portions until hot.

If possible, keep fresh arugula separate and add it after reheating.

I would not recommend freezing the assembled pasta because legume-based pasta can become soft after thawing.

Try my Pistachio Pesto Pasta with Roasted Chickpeas recipe.

Final Thoughts

This Red Lentil Pasta with Creamy Tomato and Pepper Sauce is a useful recipe when I want something creamy and comforting without spending much time cooking.

The cashews make the sauce smooth, roasted pepper and sun-dried tomatoes bring plenty of savory flavor, and the red lentil pasta makes the whole dish feel substantial.

Add fresh arugula on top, and dinner is done in about 20 minutes.

Red Lentil Pasta with Creamy Tomato and Pepper Sauce

This creamy Red Lentil Pasta combines roasted red pepper, sun-dried tomatoes, cashews and basil for a quick vegan lunch or dinner.

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: High Protein M Meal Prep Vegan

Print Recipe

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 2 Estimated Cost: $ 8.5 Calories: 475

Ingredients

Servings

• Large pinch of salt
• 5.3 ounces red lentil pasta (150 g)
• 1 ounce arugula (rocket) (30 g)

For the sauce:

• 2 ounces cashews (60 g)
• 1 garlic clove, roughly chopped
• 4.2 fluid ounces boiling water (125 ml)
• 1 large roasted red pepper from a jar, drained
• 4 oil-packed sun-dried tomato halves, drained
• 8 large basil leaves, roughly chopped
• Black pepper, to taste

Instructions

1. Place the cashews and roughly chopped garlic in a heatproof bowl.
2. Pour the boiling water over the cashews and garlic and allow them to soak for approximately 5 minutes.
3. Add the drained roasted red pepper and sun-dried tomatoes to the cashew mixture.
4. Blend with a hand blender, high-speed blender, or food processor until completely smooth and creamy.
5. Stir the chopped basil into the sauce and season with freshly ground black pepper to taste.
6. Bring a large pot of water to a rapid boil and add a generous pinch of salt.
7. Add the red lentil pasta and stir briefly to prevent sticking.
8. Cook according to the package directions, usually approximately 7–9 minutes, until al dente.
9. Drain the pasta thoroughly and transfer it to a large mixing bowl.
10. Pour the prepared tomato and roasted pepper sauce over the hot pasta.
11. Toss until the pasta is evenly coated.
12. If necessary, add a small amount of hot water to loosen the sauce to the desired consistency.
13. Divide the pasta evenly between two serving bowls.
14. Top each serving with fresh arugula and additional black pepper, if desired.
15. Serve immediately while warm.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 475kcal

% Daily Value *

Total Fat 15g24%

Sodium 420mg18%

Total Carbohydrate 61g21%

Dietary Fiber 10g40%

Sugars 8g

Protein 26g52%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Estimated GI: ~32
• Estimated GL: ~16

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