This creamy vegetarian pasta dish comes together in just 20 minutes and packs 23 grams of protein per serving thanks to lentil-based pasta. The sauce features spring vegetables and soft garlic-herb cheese, which melts into a luxurious sauce with minimal effort. Leftovers make great pasta salad for lunch the next day.

Active time: 10 minutes | Total time: 20 minutes

Red Lentil Pasta With Creamy Primavera Veggies

Ingredients

  • 8 oz. (227g) red lentil penne
  • 8 oz. (227g) asparagus, trimmed and cut into 2-inch (5cm) pieces
  • 1 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 1 cup (70g) shiitake mushrooms, sliced, stems discarded
  • 1/4 tsp salt
  • 1/2 cup (120g) dry white wine or low-sodium vegetable broth
  • 1 cup (160g) frozen artichoke hearts, defrosted
  • 1/2 cup (73g) frozen peas or edamame
  • 4 oz. (113g) soft herb and garlic goat cheese
  • 1 cup (24g) fresh basil leaves, chopped

Directions

Cook the pasta according to the package directions. Add the asparagus to the pot during the last 2 minutes of cooking. Drain, reserving 1 cup of the cooking water.

Meanwhile, heat the olive oil in a medium sauté pan over medium-high heat. Add the shallot, mushrooms, and salt and sauté until the vegetables begin to brown, about 4 minutes. Add the white wine or vegetable broth and simmer, scraping up any browned bits from the bottom of the pan, until nearly evaporated, about 2 minutes. Stir in the artichoke hearts and peas or edamame and cook until heated through, about 1 minute.

Combine the cooked pasta and asparagus with the mushroom mixture. Add the goat cheese and basil, then stir until the cheese melts. Add enough of the reserved pasta cooking water to create a creamy sauce. Serve immediately.

Serves: 4 | Serving Size: 1 3/4 cups

Nutrition (per serving): Calories: 389; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 25mg; Sodium: 442mg; Carbohydrate: 48g; Dietary Fiber: 10g; Sugar: 6g; Protein: 23g

Nutrition Bonus: Calcium: 7%; Iron: 27%; Potassium: 784mg; Vitamin A: 13%; Vitamin C: 17%

Originally published April 2020; Updated July 2026

Post Views: 33