Red Lentil Pasta with Sun-Dried Tomato Cream Sauce

Red lentil pasta with sun-dried tomato cream sauce delivers rich, tangy flavor in just 20 minutes with a silky sauce that clings to every noodle. This gluten-free dinner uses red lentil pasta for extra protein and fiber, making it satisfying enough to keep you full for hours.

What Makes This Red Lentil Pasta with Sun-Dried Tomato Cream Sauce Special

Red lentil pasta is naturally gluten-free and has a slightly nutty flavor that pairs beautifully with the intense, concentrated sweetness of sun-dried tomatoes.

The cream sauce is made by blending soaked cashews with sun-dried tomatoes, garlic and basil, creating a dairy-free version that’s just as luscious as traditional cream. You can also use regular cream if you prefer; either way, the sauce coats the pasta perfectly without being heavy.

This is a one-pot wonder after you blend the sauce; everything comes together in minutes and the flavors are restaurant-quality. The sun-dried tomatoes add chewy texture and umami that makes this taste way more complex than the simple ingredient list suggests.

Ingredients

You need red lentil pasta, sun-dried tomatoes and a handful of ingredients to make the creamy sauce.

• 12 oz (340g) red lentil pasta (any shape works)
• 1 cup sun-dried tomatoes (oil-packed or rehydrated dry ones)
• 3/4 cup raw cashews, soaked in hot water for 15 minutes
• 1 cup water or vegetable broth
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/2 cup fresh basil leaves, plus more for garnish
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup reserved pasta water
• Red pepper flakes (optional)
• Grated Parmesan or nutritional yeast for serving

Oil-packed sun-dried tomatoes have more flavor and don’t need rehydrating; drain them well before using.

How to Make This Red Lentil Pasta with Sun-Dried Tomato Cream Sauce

1. Bring a large pot of salted water to a boil for the pasta.
2. While the water heats, soak the cashews in hot water for 15 minutes to soften them for blending.
3. Cook the red lentil pasta according to package directions; red lentil pasta cooks quickly (usually 6-8 minutes) so watch it carefully to avoid overcooking.
4. Reserve 1 cup of pasta water before draining.
5. While the pasta cooks, drain the cashews and add them to a high-speed blender along with the sun-dried tomatoes, water, tomato paste, basil leaves, onion powder, garlic powder, oregano, salt and pepper (a powerful blender creates the smoothest, creamiest sauce).
6. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.
7. Heat the olive oil in a large skillet over medium heat.
8. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour the blended sun-dried tomato cream sauce into the skillet with the garlic.
10. Stir and simmer for 3-4 minutes to let the flavors meld and the sauce thicken slightly.
11. Add the drained pasta to the skillet with the sauce.
12. Toss everything together, adding reserved pasta water a few tablespoons at a time until the sauce reaches your desired consistency and coats the pasta perfectly.
13. Taste and adjust seasoning with more salt, pepper or red pepper flakes if you want heat.
14. Remove from heat and let sit for 2 minutes; the pasta will absorb more sauce as it rests.
15. Serve immediately topped with fresh basil and grated Parmesan or nutritional yeast.

Substitutions/Variations

Regular pasta works perfectly if you’re not gluten-free; whole wheat or chickpea pasta are also great options. If you can’t have cashews, use 1/2 cup of coconut cream or heavy dairy cream instead for the same richness.

For a more robust flavor, add 1/4 cup of white wine to the skillet after the garlic and let it reduce before adding the cream sauce. Stir in a handful of baby spinach or arugula at the end for extra greens.

Add sautéed mushrooms or roasted red peppers for more vegetables and texture. A tablespoon of nutritional yeast blended into the sauce adds a cheesy, umami depth.

For a protein boost, serve with white beans or chickpeas stirred in. Fresh mozzarella pearls folded in at the end create pockets of melty cheese throughout.

What to Serve With This Red Lentil Pasta with Sun-Dried Tomato Cream Sauce

A crisp Caesar salad with crunchy romaine balances the creamy pasta and adds refreshing texture.

Garlic bread is essential for scooping up every bit of that sun-dried tomato sauce; brush it with olive oil and broil until golden.

Roasted broccoli or broccolini on the side adds a slightly bitter, charred flavor that contrasts beautifully with the sweet tomatoes.

More Red Lentil Recipes

My one-pot lentil pasta with burst cherry tomatoes and burrata uses similar quick-cooking pasta but with fresh tomatoes and creamy burrata for different but equally delicious results.

For a soup version with red lentils, try my Turkish red lentil soup with mint oil drizzle which has Middle Eastern spices and silky texture.

If you love creamy lentil dishes, make my red lentil curry with roasted cauliflower which has similar richness but with warming curry spices.

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