Go Back
–+ servings
Pasta with lentils and marinara sauce

Penne in marinara sauce

with lentils and spinach
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American, Autumn, Fusion, International, Italian, Kids choice, Spring, Vegan, Vegetarian, Winter
Servings 6 people

Ingredients
  

for pasta

  • 10 ounce pasta penne, wholegrain
  • drinking water (as per the package to cook the pasta)

other ingredients

  • 1.5 cups brown lentils ( cooked and drained)
  • 1.5 cups Spinach (loosely packed)
  • 2-3 large pieces sundried tomato (sliced, I like them preserved in oil)
  • 10-15 basil leaves
  • 10-15 oregano

For marinara sauce

  • 1 tbsp olive oil
  • 2 cloves garlic sliced
  • 6 large tomatoes Chopped
  • 1/2 medium Onion ( white or yellow)
  • salt to taste
  • 1/4 tsp black pepper powder ( optional)

Instructions
 

Marinara Sauce

  • Wash clean and chop the tomatoes.
  • Peel and clean the garlic and the onion and slice them thin
  • Into a deep saucepan add the olive oil and as it heats up add the sliced garlic and onion
  • Saute these well till the onions are translucent and add the tomatoes with salt.
  • Stir this around and allow this to cook down on a slow heat
  • This will simmer and breakdown the tomatoes for the marinara sauce.
  • When the tomatoes are broken down and forms a sauce consitency add the pepper powder.
  • Simmer for another 2-3 minutes and set aside.

For the pasta

  • Cook the pasta as per the instructions on the box. I prefer to use a dry, wholemeal pasta here. You can choose spelt, buckwheat, chickpea or pulse pasta
    penne pasta
  • Once the pasta is al dente drain the pasta reserving a cup of the cooking liquid.

For this pasta to come together

  • Reheat the marinara sauce and check if it has enough liquid, if not add in a bit of the pasta cooking water,
  • Add in the cleaned washed spinach, sundried tomato and drained lentils
    lentil bolganese
  • Stir it in well and check for the salt.
  • Now add the pasta, crushed basil and oregano leaves and mix it all together.
    penne pasta
  • Serve hot with shaved parmesan (optional) on top

Notes

To cook brown lentils from scratch
Soak the lentils in warm water for about 1-2 hours. Drain and pressure cook with excess water for 2 whistles so they stay aldente. Drain the cooking liquid, dont throw it, use for soups or stews. the lentils are ready.
In case you end up with excess cooked lentils, Try this
Mujjadhara
 
Tried this recipe?Let us know how it was!