Pasta with Lentils and Goat Cheese
Savor the perfect balance of comfort and sophistication with this Pasta with Lentils and Goat Cheese recipe, a hearty and flavorful dish that combines tender pasta, earthy lentils, and creamy goat cheese for a satisfying meal. Infused with the richness of sautéed vegetables and a tangy tomato base, this dish is elevated by the subtle creaminess of melted goat cheese, creating a luscious sauce that pairs beautifully with every bite. Packed with protein and nutrients from lentils, and delicately seasoned with parsley, garlic, and optional red pepper flakes for a touch of heat, this recipe is both wholesome and indulgent. With a prep time of just 15 minutes and a cook time under an hour, this hearty pasta dish is a perfect choice for busy weeknights or a cozy dinner gathering. Top it off with crumbled goat cheese or grated Parmesan for an irresistible finishing touch!
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Recipe Information
Ingredients
- 12 oz dry pasta (penne, fusilli, or any short variety)
- 1 cup green or brown lentils
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 cup crushed tomatoes (canned)
- 4 oz goat cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp parmesan cheese, grated (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and drain. Set them aside.
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the garlic, carrot, and celery, and cook for another 5 minutes until the vegetables are softened.
Add the lentils to the pan, along with the vegetable broth and crushed tomatoes. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Season the lentil mixture with salt, black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed.
Add the cooked pasta to the skillet with the lentils. Pour in the reserved pasta cooking water a little at a time and mix thoroughly to coat the pasta and create a silky sauce.
Crumble the goat cheese into the skillet and stir until it starts to melt into the mixture. The goat cheese will add creaminess and tang to the dish.
Sprinkle the chopped fresh parsley over the pasta and mix gently.
Serve the pasta warm, garnished with additional goat cheese crumbles or grated parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
