Vegan Red Lentil Pasta

Hey mamas! We L O V E pasta (like love loveee it), and luckily, there are plenty of ways to enjoy it and get creative for pasta night, even if you're gluten free, vegan, or have other dietary restrictions that may keep you away from the real deal.

Lentils are a total super food in the plant-based world, because they have tons of protein, and are a great source of fiber.

Fun fact: Trader Joe’s has started carrying red lentil pasta and the only ingredient is red lentil can’t get any better than that! When shopping for healthy foods, it's so important to read the actual ingredient list to see what you're actually buying/consuming. Companies will often throw a health buzz word on the packaging, when, in fact, the ingredient list may be a mile long (and actually unhealthy).

As mamas, it can be hard to find the time and energy to throw a gourmet meal together, but this recipe will literally take you 15 minutes start to finish. (and tastes 5-star).

  • 12oz red lentil pasta

  • 4oz tempeh (if not vegan, try chicken or ground turkey for protein)

  • 1 yellow squash

  • ½ cup cooked butternut squash (optional)

  • 1 jar of your favorite red pasta sauce

  • 1tbsp olive oil

  • 1tbsp nutritional yeast

  1. Cook red lentil pasta according to package and while the water is beginning to boil chop your squash and tempeh into small cubes.

  2. In a separate pan heat your olive oil and then toss in the squash and tempeh and cook until browned.

  3. Once your pasta is cooked add the squash, tempeh, and your pasta sauce and mix together.

  4. Plate your pasta and garnish your pasta with with a small handful of the cooked butternut squash and sprinkle the nutritional yeast on top. The nutritional yeast acts as a cheese substitute and is also a complete protein and full of vitamins.

Thanks for sharing your recipe with us, Natalie! Mamas, be sure to show her some love on her Instagram or blog!