Sun dried tomato puy lentil pasta – this quick and easy vegan pasta with a creamy, garlicky sun dried tomato and puy lentil sauce is perfect for a speedy lunch or dinner. It is healthy, filling and delicious!
This sun dried tomato puy lentil pasta is a recipe that I make often when I want a quick, warm meal.
It is filling and healthy, packed with good-for-you lentils and most importantly, it is very tasty!
The sauce is creamy and garlicky, with lots of flavour from sun dried tomatoes and nutritional yeast. Feel free to customise it to your tastes with whatever herbs and spices you want to add.
What Do I Need To Make Sun Dried Tomato Puy Lentil Pasta?:
Cooked puy lentils: I use a packet of pre-cooked puy lentils for speed. I use Merchant Gourmet ones, which are available in most supermarkets. You can also use a different type of pre-cooked lentil if you prefer.
Sun dried tomatoes: sun dried tomatoes add loads of flavour; make sure you get the ones that are packed in oil as I fry the onion and garlic in some of the oil from the jar for extra flavour.
Creme fraiche or cream: I usually use Oatly creme fraiche but cashew cream will also work, as will soy or oat cream.
Garlic: I add a lot of garlic – six cloves for two portions of pasta as I like this to be very garlicky, but you can add less if you don’t want it to be quite as strong!
Nutritional yeast: adds savoury, cheesy flavour.
Red onion: pretty self-explanatory.
Dried oregano: you can add whatever dried herbs you like; I go for oregano, but some thyme is nice as well.
Pasta: Use your favourite pasta shapes/whatever you happen to have in the cupboard. The ones in the photos are casarecce.
How To Make Sun Dried Tomato Puy Lentil Pasta:
(For ingredients and full instructions see the recipe card below)
Put a pan of salted water on to boil to cook the pasta. The sauce cooks in the time it takes for the water to boil and the pasta to cook.
Fry a finely chopped red onion in a tablespoon of the oil from a jar of sundried tomatoes until it is soft then add thinly sliced garlic and cook for a couple more minutes.
Add the chopped sun dried tomatoes, lentils, creme fraiche or cream, nutritional yeast and herbs. Season with plenty of salt and pepper and simmer for 5 minutes, stirring often.
Once the pasta is cooked, drain it reserving the water. Add a couple of ladelfuls of the pasta cooking water to the lentil mixture, enough to form a creamy sauce. Simmer for a couple of minutes then add the pasta and more seasoning as needed and serve.
More Vegan Pasta Recipes:
Creamy vegan mushroom pasta with truffle oil
Vegan spinach and ricotta stuffed pasta shells
Vegan cauliflower alfredo pasta
Creamy roasted red pepper and tomato pasta
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Sun Dried Tomato Puy Lentil Pasta (Vegan)
Ingredients
- 200 g (7 oz) dried pasta shapes
- 1 Tbsp oil from a jar of sun dried tomatoes
- 1 small red onion peeled and finely chopped
- 4-6 cloves garlic (depending on how strong you want it) peeled and thinly sliced
- 10 sun dried tomatoes from a jar patted dry and finely chopped
- 100 g (3 ½ oz) Oatly creme fraiche (or 100ml (⅓ cup + 1 Tbsp) cashew/soy/oat cream)
- 250 g (8-9 oz) packet pre-cooked puy lentils*
- 3 Tbsp nutritional yeast
- ½ tsp dried oregano
- a few sprigs fresh thyme, leaves only optional
- salt and pepper
Instructions
- Cook the pasta according to the directions on the packet then drain, reserving the cooking water.
- Meanwhile, heat the oil in a large, deep frying pan over a low heat. Add the chopped onion and cook for about 5 minutes, stirring every now and again.
- Add the sliced garlic and cook gently for 5 more minutes, until softened.
- Add the sun dried tomatoes, creme fraiche or cream, lentils, nutritional yeast, oregano, thyme (if using) and plenty of salt and pepper (to taste).
- Cook for about five minutes, stirring often then add a couple of ladelfuls of the reserved pasta cooking water, enough to form a creamy sauce. Simmer for 5 more minutes then add the pasta and stir through. Check the seasoning and add more salt, pepper and herbs as needed.
Notes
- * I use Merchant Gourmet.
- Any leftovers will keep in a covered container in the fridge for two days.
Annabell
I LOVE how much garlic you use in recipes, Hannah. So many recipes use only 1 or 2 cloves, which is just never going to be enough! 4-6 cloves is definitely how i cook 🙂 x