Penne with Rustic Lentil Sauce
Warm, hearty, and bursting with wholesome goodness, Penne with Rustic Lentil Sauce is the ultimate comfort food that doesn’t skimp on nutrition. This recipe pairs perfectly al dente penne pasta with a rich, slow-simmered lentil sauce featuring earthy green or brown lentils, aromatic herbs like oregano and thyme, and a medley of sautéed vegetables for a rustic, home-cooked flavor. Simmered in a savory blend of vegetable broth, diced tomatoes, and tomato paste, the sauce achieves a satisfying depth while remaining a healthy, meat-free option. Ready in under an hour, this one-pot sauce is both comforting and nourishing, making it perfect for weeknight dinners. Garnished with fresh parsley and optional Parmesan cheese, it’s an effortlessly elegant meal that brings bold, hearty flavors to your table. Whether you’re craving a vegetarian pasta feast or looking for a protein-packed dish, this recipe will leave you coming back for seconds.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 medium, finely diced carrot
- 1 finely diced celery stalk
- 200 grams dried green or brown lentils
- 750 milliliters vegetable broth
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped, for garnish fresh parsley
- 50 grams grated Parmesan cheese (optional)
Instructions
Fill a large pot with salted water and bring it to a boil for the pasta. Meanwhile, prepare the lentil sauce.
In a large saucepan or deep skillet, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery to the pan. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Rinse the lentils thoroughly under cold water and drain well.
Add the lentils to the pan along with the vegetable broth, diced tomatoes, tomato paste, dried oregano, dried thyme, and the bay leaf. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 25–30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking, and add a little water if the sauce becomes too thick.
While the sauce is simmering, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
Remove the bay leaf from the sauce and season with salt and black pepper to taste. Adjust the seasoning as needed.
Combine the pasta with the lentil sauce, stirring to coat the penne evenly.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 38.1 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1003 mg | 77% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5192 mg | 110% | |
*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.
