Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

If you’re on the hunt for a comforting, flavour-packed pasta dish that feels special but comes together so easily, you’ve got to try my Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe. This is one of those meals I make when I want something hearty, satisfying, and just a little bit fancy without spending hours in the kitchen. Plus, it’s got this rich, creamy vibe balanced perfectly with tangy sun-dried tomatoes – a combo that always wins. Stick with me, and I’ll walk you through everything so your dinner turns out perfect every time!

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Ingredients & Why They Work

This dish integrates a few pantry staples with fresh ingredients to create that luscious “marry me” flavor. Each component is thoughtfully chosen to complement the other — from the earthy lentils providing protein, to the punchy sun-dried tomatoes which bring a tangy sweetness that balances the creaminess beautifully.

• Oil from a jar of sundried tomatoes: This oil is infused with intense tomato flavor and herbs — use it as your cooking base for a subtle punch.
• Dry lentils (black, brown, or green): I prefer black lentils for their firm texture that holds up perfectly in the creamy sauce.
• Red onion: Adds a mild sweetness and soft bite once sautéed.
• Garlic: Essential for depth and aromatic richness, freshly crushed works best.
• Fennel seeds: These little seeds give a hint of anise and a subtle licorice note that plays so well with the tomato and cream.
• Italian seasoning: A blend of herbs that brings familiarity and brightness to every forkful.
• Smoked paprika: Adds warmth and a smoky kiss that contrasts the cream.
• Tomato paste: Concentrates the tomato flavor and thickens the sauce.
• Sun-dried tomatoes: When chopped into the sauce, they offer bursts of tangy sweetness in each bite.
• Vegetable stock: This adds liquid and layers of umami while keeping it vegetarian.
• Heavy cream: Creates the silky, luscious texture that coats the lentils and ties everything together.
• Parmesan or Italian hard cheese: Sharpness and saltiness from the cheese balances the cream and brightens the whole dish.
• Basil: Fresh basil stirred in at the end lifts and freshens every bite.
• Lemon wedges: A squeeze right before eating wakes up the flavors with a zesty contrast.

Make It Your Way

One thing I love about this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is how easy it is to tweak it for your mood or the season. Whether you want more heat, a lighter twist, or some greens in the mix, it adapts beautifully.

• Spicy Kick: Sometimes I toss in a pinch of red pepper flakes with the fennel seeds to add a bit of heat—it’s subtle but adds another layer of flavor.
• Vegan Version: I’ve swapped the cream and cheese for coconut cream and nutritional yeast, which works surprisingly well if you want to keep it dairy-free.
• Green Boost: Stirring in some fresh spinach or kale toward the end is a great way to sneak in extra veggies.
• Use Different Lentils: While black lentils are my favorite, brown or green lentils also work well if that’s what you have on hand.

Step-by-Step: How I Make Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Step 1: Cook the Lentils While You Prep

Start by cooking your lentils to save time later. If you’re using dry black lentils like I do, I cook 1 cup with 1.75 cups salted water in the Instant Pot on high for 9 minutes, then let it naturally release for 10. If you prefer stovetop, just simmer 1 cup of lentils in 3.5 cups salted water for about 20 minutes until tender but still with a bite. This multitasking step is my favorite trick to cut down on active cooking time.

Step 2: Build the Flavor Base in Your Pan

Heat some of the oil from your jar of sun-dried tomatoes over low-medium heat in a large, deep saucepan. Sauté the diced red onion until soft and translucent, then add the crushed garlic for 30 seconds until fragrant. Next, toss in the fennel seeds to toast them gently. Quickly add more oil along with smoked paprika and Italian seasoning—keep the heat low to avoid burning the spices. This aromatic foundation is the heart of your sauce.

Step 3: Stir in Tomato Paste and Sun-Dried Tomatoes

Add the tomato paste and chopped sun-dried tomatoes, stirring until everything’s well combined and fragrant. Turn off the heat and set aside while you prep the lentils.

Step 4: Drain and Rinse Lentils to Keep It Clean

Once your lentils are cooked, drain them carefully using a fine sieve (icing sugar sieves are perfect because they have small holes). Rinse under cold water until the water runs clear to wash away the dark cooking water that can muddy your sauce color and flavor. This little step really made a difference for me in keeping the sauce vibrant.

Step 5: Combine Lentils and Sauce Then Simmer

Add the drained lentils to your flavor base in the pan and cook over medium heat, stirring to combine. Pour in 2 cups of vegetable stock and bring everything to a gentle simmer. Cover the pan and let it cook for 10 minutes, uncovering for the last couple so the sauce thickens nicely as the lentils soak up the flavors.

Step 6: Stir in Cream, Cheese, and Fresh Basil

Turn the heat very low and fold in the heavy cream, grated parmesan (or your favorite Italian hard cheese), and chopped basil. Stir gently until the cheese melts through and the basil wilts into the silky sauce. Let it sit covered for 5 minutes to thicken further, then give everything one last stir.

Step 7: Serve with a Squeeze of Fresh Lemon

Dish out your creamy lentil pasta and garnish with lemon wedges to squeeze over just before eating. The bright acidity helps cut through the richness, balancing every bite. Trust me, don’t skip the lemon—it’s the magic finishing touch.

How to Serve Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Garnishes

I usually keep it simple and fresh with a handful of torn fresh basil leaves and a generous sprinkle of extra grated parmesan on top. Sometimes I add a scatter of toasted pine nuts for a little crunch – it’s a nice texture contrast that I go back to again and again.

Side Dishes

This creamy lentil pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to complement those bright notes. Garlic bread or crusty artisan bread is a no-brainer too—it’s perfect for mopping up the luscious sauce.

Creative Ways to Present

For special occasions, I like to serve this in individual wide white bowls so the creamy sauce has room to shine. A little drizzle of good-quality extra virgin olive oil and a small basil sprig on top makes it look restaurant-ready. You could also stuff this creamy mix into roasted bell peppers for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and use within 3 days. The sauce thickens nicely overnight, so I usually add a splash of water or stock when reheating to bring it back to a saucy consistency.

Freezing

This recipe freezes fairly well, although I recommend skipping the fresh basil and lemon wedges before freezing. Store in a freezer-safe container and use within 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

Reheat leftovers over low heat on the stove, stirring often and adding a splash of veggie stock or water to loosen the sauce if it’s too thick. Avoid microwaving straight from frozen to keep the creamy texture intact.

FAQs

Final Thoughts

Honestly, this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is one of those dishes I keep coming back to whenever I want comfort food that feels a little elevated. It’s rich, satisfying, and packed with layers of flavor, but still surprisingly straightforward to make. If you’re anything like me, you’ll love how the tang of sun-dried tomatoes cuts through the creaminess, and how the spices create this cozy, homey vibe. So go ahead, give it a try and share it with your favorite people—you might just have a new favorite pasta in your rotation.

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