Imagine a bowl of pasta that hugs you with the comfort of a slow‑cooked stew yet dazzles your palate with the bright, smoky notes of roasted tomatoes. That’s the magic of Creamy Roasted Tomato Lentil Pasta, a dish that feels both indulgent and nourishing.
What makes this recipe stand out is the marriage of sweet‑tart roasted tomatoes, silky lentils, and al dente whole‑wheat pasta, all bound together by a luxuriously creamy cashew‑based sauce. The roasting process deepens the tomato flavor, while the lentils add protein and a hearty texture without any meat.
This wholesome delight is perfect for busy families, vegetarians craving a protein‑rich dinner, or anyone looking for a satisfying weeknight meal that also impresses guests at a casual dinner party.
The cooking process is straightforward: roast the tomatoes, simmer the lentils, blend a quick cashew cream, then toss everything together with pasta. In under an hour you’ll have a vibrant, velvety bowl that’s ready to serve.
Why You'll Love This Recipe
Bright & Smoky Flavor: Roasting tomatoes intensifies their natural sweetness and adds a subtle char that lifts the entire dish.
Plant‑Based Protein: Lentils deliver a hearty bite and a protein boost, making the meal satisfying for vegetarians and meat‑eaters alike.
Creamy Without Dairy: A simple cashew cream creates silkiness while keeping the recipe dairy‑free and heart‑healthy.
One‑Pan Simplicity: Most steps happen in just two pans, so cleanup is quick and you spend more time enjoying the meal.
Ingredients
The foundation of this pasta is a blend of fresh, pantry‑friendly ingredients that work together to create depth and comfort. Ripe tomatoes provide acidity and sweetness, while red lentils bring body and plant protein. Whole‑wheat penne offers a nutty bite and holds the sauce beautifully. A handful of cashews, garlic, and aromatic herbs turn the sauce into a velvety coating that ties every component together.
Main Ingredients
- 12 oz (340 g) whole‑wheat penne pasta
- 1 cup (200 g) red lentils, rinsed
Roasted Tomato Sauce
- 2 lb (900 g) ripe tomatoes, quartered
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
Creamy Cashew Base & Seasonings
- ½ cup raw cashews, soaked 4 hrs
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ¼ cup vegetable broth
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, torn
Each component plays a specific role: the pasta provides a sturdy canvas, the lentils add earthiness and protein, the roasted tomatoes bring depth and a caramelized edge, and the cashew cream supplies silkiness without dairy. The final splash of lemon juice brightens the sauce, while fresh basil adds a fragrant finish that lifts the whole bowl.
Step-by-Step Instructions
Roasting the Tomatoes
Preheat your oven to 425°F (220°C). Toss the quartered tomatoes with olive oil, smoked paprika, and a pinch of salt on a rimmed baking sheet. Roast for 20‑25 minutes, stirring halfway, until the edges are caramelized and the flesh is soft. The high heat concentrates the tomato flavor and creates a natural sweetness that forms the backbone of the sauce.
Cooking the Lentils & Pasta
While the tomatoes roast, combine rinsed red lentils with 2 cups water in a saucepan. Bring to a boil, then reduce to a gentle simmer for 12‑15 minutes, or until tender but not mushy. Simultaneously, cook the penne in salted boiling water according to package directions until al dente, usually 9‑11 minutes. Drain both, reserving ½ cup pasta water for later.
Making the Cashew Cream
- Blend the cashews. Drain the soaked cashews and place them in a high‑speed blender with lemon juice, vegetable broth, and a pinch of salt. Blend on high until the mixture is completely smooth, about 1‑2 minutes. A silky texture is essential for a sauce that clings to pasta without separating.
- Combine aromatics. In a large skillet over medium heat, add a drizzle of olive oil and the minced garlic. Sauté for 30 seconds until fragrant—do not let it brown, as burnt garlic adds bitterness.
- Incorporate roasted tomatoes. Transfer the roasted tomatoes (including any juices) to the skillet. Use a wooden spoon to break them into a chunky puree. Let the mixture simmer for 3‑4 minutes, allowing the flavors to meld.
- Finish the sauce. Stir the cashew cream into the tomato‑garlic mixture, adding reserved pasta water a little at a time until the sauce reaches a luxuriously thick yet pourable consistency. Season with black pepper and adjust salt if needed. The sauce should coat the back of a spoon.
Bringing It All Together
Add the cooked penne and lentils to the skillet, tossing gently to ensure every piece is enveloped in the creamy tomato sauce. Cook together for another 2‑3 minutes so the pasta absorbs some of the sauce and the lentils integrate fully. Finish with torn fresh basil and an extra drizzle of olive oil for shine. Serve hot, garnished with a sprinkle of cracked pepper if desired.
Tips & Tricks
Perfecting the Recipe
Roast tomatoes on a single layer. Overcrowding prevents caramelization; use two sheets if necessary for even browning.
Soak cashews overnight. This guarantees a completely smooth cream without gritty bits.
Reserve pasta water. The starch‑rich water helps bind the sauce to the pasta, creating a silkier finish.
Flavor Enhancements
Stir in a pinch of red‑pepper flakes with the garlic for gentle heat, or finish with a splash of aged balsamic vinegar for subtle sweetness. A tablespoon of nutritional yeast adds a cheesy depth without dairy.
Common Mistakes to Avoid
Avoid blending the cashew cream while it’s still cold; warm it slightly for a smoother texture. Also, don’t overcook the lentils—they should stay firm enough to provide bite, otherwise they turn mushy and lose their appeal.
Pro Tips
Use fire‑roasted tomatoes. If fresh tomatoes are out of season, canned fire‑roasted varieties give the same depth with less effort.
Finish with a splash of cold water. Adding a tablespoon of ice‑cold water right before serving brightens the sauce and prevents it from thickening too much.
Toast the basil. Lightly toast torn basil leaves in a dry pan for 30 seconds; this releases aromatic oils and adds a nutty nuance.
Variations
Ingredient Swaps
Swap whole‑wheat penne for gluten‑free rice pasta or spiralized zucchini for a low‑carb twist. Replace red lentils with green or brown lentils for a firmer texture, or use cooked chickpeas for extra protein. For a richer sauce, blend a handful of roasted red peppers with the cashews.
Dietary Adjustments
To make the dish vegan, ensure the broth is vegetable‑based (which it already is). For a dairy‑free version, keep the cashew cream as is. Gluten‑free diners should select certified gluten‑free pasta and check that any added spices are free from cross‑contamination.
Serving Suggestions
Pair the pasta with a crisp arugula salad dressed in lemon‑olive oil, or serve alongside roasted garlic bread for extra comfort. A side of steamed broccoli or sautéed kale adds a vibrant green contrast and boosts the meal’s nutritional profile.
Storage Info
Leftover Storage
Allow the pasta to cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for 3‑4 days. For longer preservation, portion into freezer‑safe bags, squeeze out excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water to revive the creaminess. Stir frequently until warmed through, about 5‑7 minutes. In a pinch, microwave in a covered bowl on medium power for 2‑3 minutes, stirring halfway, and finish with a drizzle of olive oil.
Frequently Asked Questions
This Creamy Roasted Tomato Lentil Pasta brings together smoky tomatoes, hearty lentils, and a velvety cashew sauce in a single, satisfying bowl. The step‑by‑step guide, storage tips, and variations ensure you can master it today and adapt it tomorrow. Feel free to experiment with herbs, spices, or alternative grains—cooking is your canvas. Enjoy the comforting flavors and share the delight with family and friends!
