Name: Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: 1 cup dry black, brown or green lentils (2.5 cups cooked) or 2 cans drained and rinsed; Oil from a jar of sundried tomatoes, for cooking; 1 small red onion, finely diced; 6 cloves garlic, crushed; 2 tsp fennel seeds, crushed; 1 tbsp Italian seasoning; 1 tsp smoked paprika; 3 tbsp tomato paste; ½ cup sun dried tomatoes, chopped; 2 cups (480 ml) vegetable stock; ¾ cup (180 ml) heavy (double) cream; 1 cup (100 g) parmesan, pecorino or Italian hard cheese, grated; 1 bunch basil, chopped; Lemon wedges, for squeezing

Jump to Recipe· 4.9 from 45 reviews

If you’re craving a comforting, rich dish that’s packed with flavor and texture, then this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is going to be your new favorite. Imagine tender lentils soaked in a luscious, creamy tomato sauce bursting with the tang of sun-dried tomatoes and the warm aroma of fennel and smoked paprika — it’s seriously fan-freaking-tastic. Stick around because I’m about to walk you through making this gem, sharing tips and tricks so you’ll nail it every single time.

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Why This Recipe Works

Deep Flavor Layers: Combining sun-dried tomato oil, smoked paprika, and fennel seeds gives the sauce a complex, savory depth you don’t get with plain pasta dishes.
Creamy Comfort: Heavy cream and Parmesan cheese create a luxurious texture that coats the lentils beautifully without being too heavy.
Nutritious & Filling: Lentils pack protein and fiber, making this a hearty yet wholesome meal that actually keeps you full.
Quick & Flexible: Whether you use dry or canned lentils, stovetop or Instant Pot, this recipe adapts to your schedule without sacrificing flavor.

Creamy Lentil Pasta with Sun-Dried Tomatoes, Lentil Pasta Recipe, Vegan Pasta with Sun-Dried Tomatoes, Vegetarian Lentil Pasta, Easy Creamy Pasta - The image shows a close-up view of a creamy lentil dish with black lentils in a thick orange sauce, scattered throughout with pieces of sun-dried tomatoes adding red bursts. There are visible green herbs mixed in and fresh green basil leaves placed on the top for garnish. A wooden spoon is stirring the mixture, partly covered by the sauce, and a lemon wedge rests at the upper right corner. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every element in this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe plays a role in building that rich, layered taste and satisfying texture. When shopping, try to grab good quality sun-dried tomatoes and the oil they’re packed in — that oil is liquid gold for flavor! Using freshly grated Parmesan makes a huge difference too, trust me.

Oil from sun-dried tomato jar: This oil carries intense tomato flavor and is perfect for starting your sauce without needing extra fats.
Dry or canned lentils: Lentils lend a meaty texture and nutrition; I like green lentils for their slight bite, but black or brown work beautifully too.
Red onion: Offers a mild sweetness when sautéed gently, balancing the savory spices.
Garlic: Essential for that punch of robust, aromatic flavor.
Fennel seeds: Crushed to release a subtle licorice note that pairs surprisingly well with tomatoes.
Italian seasoning: Adds an herby fragrance, rounding out the spices without overpowering.
Smoked paprika: Brings a smoky warmth that transforms the dish from ordinary to unforgettable.
Tomato paste: Intensifies the tomato base with compact, rich flavor.
Sun-dried tomatoes: Their chewy texture and tang elevate every bite.
Vegetable stock: Helps build a saucy base that keeps everything moist and flavorful.
Heavy cream: Makes the sauce silky and indulgent without heaviness.
Parmesan cheese: Melts into the sauce, adding salty umami and richness.
Fresh basil: Brightens the dish with herbal freshness and balances the cream.
Lemon wedges: To finish, a squeeze of lemon adds a lively brightness that cuts through the richness perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is — it’s a perfect base for you to experiment or adapt depending on what you have. I like adding extra fresh herbs or swapping cream for a dairy-free alternative sometimes, and you can totally make it with red lentils if you prefer a softer texture.

Variation: Once, I stirred in some toasted walnuts on top for added crunch—a little unexpected texture that brought it next-level yum.
Dietary modification: Use coconut cream instead of heavy cream for a dairy-free version that’s just as rich and satisfying.
Seasonal tweaks: In summer, swapping fresh basil for kale or spinach wilted into the sauce is amazing.

Step-by-Step: How I Make Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Step 1: Prep the Lentils – Start Smart

If you’re cooking your lentils from dry (which I recommend for the best texture), start here. For black lentils, I usually throw them in the Instant Pot with salted water and cook on HIGH for 9 minutes, then let them release pressure naturally for 10 minutes. If you don’t have an Instant Pot, no worries—simmer on the stovetop for about 20 minutes in salted water until they’re tender but still hold a bit of bite. Always drain and rinse them well afterward in a fine mesh sieve—I learned this step the hard way because the cooking water is dark and can muddy the sauce.

Step 2: Build the Flavor Base

Heat a few tablespoons of that precious sun-dried tomato oil in a large skillet on low-medium. Toss in your finely diced red onion and sauté gently until super soft and translucent. Then, add crushed garlic and cook for about 30 seconds until fragrant—don’t rush this part or your garlic will burn and get bitter. Add your crushed fennel seeds and let them warm through until you smell that sweet anise aroma, then splash in a little more oil followed quickly by the smoked paprika and Italian seasoning. Keep the heat low and stir constantly to prevent burning; you want everything to meld beautifully.

Step 3: Tomatoes Take the Stage

Next, stir in the thick tomato paste and chopped sun-dried tomatoes. Let them cook with everything else until they’re fully integrated and softened, forming a rich, fragrant base. Turn off the heat while you prep the lentils to keep the delicate flavors from overcooking.

Step 4: Finish the Sauce

Add your drained lentils back to the pan and turn the heat on low-medium. Pour in the vegetable stock and bring everything to a gentle simmer. Cover the pan initially, then uncover during the last few minutes, letting the sauce thicken as the lentils soak up the liquid. Finally, stir in the heavy cream, freshly grated Parmesan, and chopped basil, keeping the heat very low to melt the cheese and wilt the basil gently. After it’s all combined, cover and let it rest for 5 minutes to thicken up even more before serving.

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Tips from My Kitchen

Use the Sun-Dried Tomato Oil: Don’t toss out that oil from the jar—it’s packed with flavor and makes sautéeing your onions and garlic a game changer.
Rinse Lentils Thoroughly: This step keeps your sauce’s color bright and prevents any bitterness or muddy taste.
Low and Slow for Spices: Toast your fennel seeds and spices gently to unlock their aromas without burning them.
Rest the Sauce: Letting it sit covered after adding cheese and cream helps the sauce thicken perfectly, so don’t skip this!

How to Serve Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe

Garnishes

I always serve this dish with a few fresh basil leaves scattered on top and a generous sprinkle of extra Parmesan. Lemon wedges on the side are essential—you’ll want to add just a squeeze of that bright acidity right before each bite to balance all the creaminess and deepen the flavors.

Side Dishes

This creamy lentil pasta pairs beautifully with a simple green salad dressed in lemon vinaigrette or garlic-roasted broccoli for some extra greens and texture. On chilly nights, crusty garlic bread is perfect for mopping up the creamy sauce.

Creative Ways to Present

For a fancy dinner, I sometimes plate this in shallow bowls topped with microgreens and a drizzle of high-quality extra virgin olive oil. It also works well as a filling for stuffed bell peppers or to top baked polenta rounds for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it keeps beautifully for 3-4 days. The flavors actually blend nicely overnight, making it even tastier the next day.

Freezing

You can freeze this creamy lentil pasta, but I recommend leaving out the cream and cheese if you plan to freeze—it doesn’t reheat as well with dairy. Freeze the base sauce with lentils separately and stir in cream and cheese fresh when you’re ready to eat.

Reheating

Reheat gently on the stove over low heat, stirring often and adding a splash of stock or water to loosen the sauce if it has thickened too much. This keeps the cream from separating and keeps your dish silky perfect.

FAQs

Can I use red lentils for this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe?

Red lentils cook faster and tend to break down into a mushy texture, so I wouldn’t recommend them if you want that hearty bite. If you prefer a softer, stew-like sauce, red lentils could work but adjust the cooking time so they don’t overcook.
Is there a vegetarian or vegan option?

Absolutely! Stick to vegetable stock, swap heavy cream for coconut cream or cashew cream, and use a plant-based Parmesan alternative or nutritional yeast to keep the umami flavors intact.
Can I prepare this dish in advance for a weeknight meal?

Yes, prepping lentils ahead of time or making the sauce a day in advance works great. Just reheat slowly, adding your cream and cheese last to keep that silky texture for your weeknight dinner.
What type of pasta pairs best with this creamy lentil sauce?

I love this sauce with short, sturdy pastas like penne, rigatoni, or even orecchiette that hold the sauce well. But honestly, pasta shapes are flexible—use whatever you have!

Final Thoughts

This Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe has become one of those dishes I turn to when I want something comforting yet full of flavor without a hassle. It’s rich without being heavy, and every bite feels like a warm hug after a long day. I hope you have as much fun making and eating it as I do—promise me you’ll squeeze a lemon wedge over the top before diving in. You’re going to love it!