Save to Pinterest Last Tuesday I stood in my kitchen at 7pm, exhausted from a long day, wanting something hearty but not heavy. The lentils sat in a can on my counter, forgotten since Sunday meal prep. I tossed them with whatever vegetables lingered in my crisper drawer, half expecting a disaster. Instead, this pasta became the week highlight. My roommate actually paused her show to ask what smelled so good.
I made this for my sister last month when she announced she was cutting back on meat but still craved comfort food. She took three servings and asked for the recipe before even clearing her plate. Now she texts me photos every time she makes it, usually with some variation of vegetables from her farmers market run. It is become her go to for Sunday meal prep.
Ingredients
- 300 g whole wheat or regular pasta: I prefer penne or fusilli because the ridges catch the sauce and lentils so every bite is flavorful
- 200 g cooked brown or green lentils: Brown lentils hold their shape better than red ones, and home cooked have better texture than canned if you have time
- 1 medium zucchini: Dice it slightly larger than you think because it shrinks considerably during roasting
- 1 red and 1 yellow bell pepper: The combination looks beautiful and adds sweetness, though you can use whatever you have on hand
- 1 small red onion: Red onion becomes mellow and almost sweet when roasted, adding depth without harsh onion flavor
- 150 g cherry tomatoes: These burst and create little pockets of juicy sweetness throughout the pasta
- 2 tbsp olive oil: Use 1.5 tbsp for roasting the vegetables and save 0.5 tbsp for the garlic infusion step
- 2 cloves garlic: Minced fresh garlic makes a huge difference here, do not use the jarred stuff
- 1 tsp dried oregano and 1/2 tsp dried thyme: These Mediterranean herbs bridge the gap between the vegetables and lentils
- 1/2 tsp chili flakes: Optional but I love the gentle heat that cuts through the roasted sweetness
- Salt and pepper: Season generously at each stage, vegetables need more salt than you think before roasting
- 2 tbsp fresh parsley or basil: This adds brightness and makes the dish taste fresh despite the hearty ingredients
- 2 tbsp grated Parmesan: Optional, but a little adds umami that ties everything together beautifully
Instructions
- Roast the vegetables:
- Preheat your oven to 210°C with the rack in the middle position while you chop the vegetables into similar sized pieces so they roast evenly. Toss everything on a parchment lined sheet with 1.5 tbsp olive oil and all the dried herbs, then spread them out without overcrowding so they actually roast instead of steam.
- Cook the pasta:
- Boil the pasta in heavily salted water until it is just shy of al dente, remembering it will finish cooking in the sauce later. Before draining, scoop out about half a cup of the starchy cooking water which will become the magic that brings everything together.
- Build the flavor base:
- Heat the remaining olive oil in a large skillet over medium heat and add the minced garlic and chili flakes, watching carefully so it does not burn. You want the garlic to just turn golden and become fragrant, which takes barely a minute.
- Combine everything:
- Add the lentils and roasted vegetables to the skillet, then toss in the cooked pasta and splash in some of that reserved pasta water. Keep tossing and adding pasta water until you have a glossy coating that clings to every piece of pasta and vegetable.
Save to Pinterest My father who is notoriously skeptical of meatless meals actually went back for seconds when I served this for Sunday dinner. He kept asking what was in the sauce, looking for some secret ingredient when really it was just the combination of properly roasted vegetables and that starchy pasta water doing its job. Now he requests it whenever he visits, calling it his vegetarian pasta.
Making It Your Own
The beauty of this recipe is how it adapts to whatever vegetables are in season or languishing in your refrigerator. In spring I use asparagus and peas, summer brings eggplant and zucchini blossoms, fall is perfect for butternut squash and Brussels sprouts. The lentils remain the constant anchor while everything else shifts with the calendar.
Make Ahead Strategy
You can roast the vegetables and cook the lentils up to two days in advance, storing them separately in the refrigerator. The pasta water trick becomes essential here because the refrigerated ingredients will be drier and need that extra moisture to come back to life. I have packed this for lunch three days in a row and it reheats beautifully with just a splash of water.
Serving Suggestions
This pasta works for weeknight dinners, meal prep, casual entertaining, or potluck contributions. It holds its own as a main course but also plays nicely alongside grilled fish or roasted chicken for mixed dietary households. The flavors actually improve as it sits, making it ideal for batch cooking.
- Top with toasted pine nuts or walnuts for crunch and protein
- Add a handful of fresh arugula just before serving for peppery contrast
- Drizzle with good quality balsamic glaze right before plating
Save to Pinterest This recipe started as a way to use up leftovers but has become one of those reliable weeknight staples I return to again and again. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → What type of lentils work best?
Brown or green lentils hold their shape well and complement the roasted vegetables, providing a satisfying texture and protein boost.
- → Can different pasta shapes be used?
Penne or fusilli are ideal as they trap the sauce and vegetable pieces, but any pasta that holds sauce well will work.
- → How are the vegetables prepared?
Vegetables are diced or chopped, tossed in olive oil and herbs, then roasted until tender and slightly caramelized to enhance their natural flavors.
- → Is Parmesan necessary?
Parmesan adds a savory finish but can be omitted or substituted with vegan alternatives to keep the dish dairy-free.
- → How can the dish be adapted for gluten-free diets?
Use gluten-free pasta options while keeping the other ingredients the same for a suitable glutens-free meal.