If you’re searching for a meal that’s quick, flavorful, and packed with protein, this salty delicious red lentil pasta is exactly what you need. Inspired by Mediterranean flavors, it combines sun-dried tomatoes, olives, capers, and chickpeas for a rich, umami-packed dish.
Best of all, it’s completely plant-based and ready in under 30 minutes, making it a perfect addition to your collection of high-protein vegan recipes.
Bold Mediterranean Flavors
This dish takes inspiration from classic Mediterranean cuisine, known for its use of olives, capers, and sun-dried tomatoes. These ingredients add a deep, salty richness that pairs beautifully with the natural sweetness of cherry tomatoes and the fresh taste of basil.
Chickpeas are also included to enhance the protein content, giving the dish a satisfying, hearty texture.
The balance of briny, sweet, and savory flavors makes this pasta stand out. Whether you’re a fan of traditional puttanesca sauce or just love bold, tangy flavors, this dish will quickly become a favorite.
Quick & Easy for Any Occasion
One of the best things about this recipe is how quickly it comes together. With minimal prep and just a few simple steps, you can have a restaurant-quality meal on the table in less than half an hour.
This makes it ideal for weeknight dinners, meal prep, or even an impressive dish to serve to guests.
Since red lentil pasta cooks just like traditional pasta, there’s no complicated technique required. The sauce is also incredibly simple—just a quick sauté of onions, garlic, and chili flakes, followed by a simmering blend of tomatoes, chickpeas, and briny olives and capers.
Everything comes together effortlessly in one pan, making cleanup a breeze.
Customizing to Your Taste
One of the greatest things about this dish is its versatility. You can easily modify it to suit your personal preferences or dietary needs. Here are some ideas:
- Add extra greens: Stir in fresh spinach or kale at the end for added vitamins and minerals.
- Spice it up: If you love heat, add more chili flakes or a dash of hot sauce.
- Make it even heartier: Add mushrooms, zucchini, or roasted eggplant for extra depth.
- Try different plant-based cheeses: Sprinkle nutritional yeast or vegan Parmesan-style cheese for an extra umami boost.
- Switch up the pasta: While red lentil pasta is an excellent high-protein choice, you can also try chickpea pasta or whole wheat options for variety.
Perfect for Meal Prep
This high-protein vegan pasta is an excellent meal prep option. It stores well in the refrigerator for up to three days and can even be frozen for up to three months.
The flavors continue to develop over time, making leftovers just as delicious, if not more so.
To reheat, simply warm it on the stove with a splash of water or olive oil to refresh the sauce. If you’re meal-prepping for the week, consider making a double batch so you always have a nutritious meal on hand.
What to Serve with This Dish
While this pasta is delicious on its own, pairing it with the right side dish can elevate the meal even further. Here are some great serving ideas:
- A crisp Mediterranean salad with cucumbers, tomatoes, and lemon dressing.
- Garlic-roasted vegetables like zucchini, bell peppers, or eggplant.
- A side of crusty whole-grain bread to soak up the delicious sauce.
- Lemon-infused water or herbal tea for a light, refreshing drink.
If you’re looking for a high-protein vegan recipe that’s quick, flavorful, and incredibly satisfying, this salty delicious red lentil pasta is a must-try.
With its Mediterranean-inspired flavors, protein-packed ingredients, and easy preparation, it’s a dish that fits perfectly into any meal plan.
High-Protein Vegan Red Lentil Pasta Recipe
Ingredients
- 1 red onion finely chopped
- 2–3 garlic cloves minced
- 1 teaspoon chili flakes (hot pepper flakes)
- 5 ½ oz cherry tomatoes
- 10 ½ oz passata (sieved tomatoes)
- 1 yellow bell pepper chopped
- 12 ½ oz canned chickpeas drained
- 10 sun-dried tomatoes chopped
- Handful of Kalamata olives pitted and chopped
- 1 teaspoon salted capers
- 7 oz red lentil fusilli
- Small handful of fresh basil
- Olive oil for frying
- Salt and freshly ground black pepper to taste
To Serve
- Small handful of arugula or basil
- Plant-based Parmesan-style cheese for topping
Instructions
- Heat a generous amount of olive oil in a pan over medium heat. Sauté the chopped onion, garlic, and chili flakes for 5–8 minutes until softened.
- Stir in the cherry tomatoes, passata, chopped bell pepper, chickpeas, sun-dried tomatoes, olives, and capers. Let the mixture simmer for 10 minutes, allowing the tomatoes to break down.
- In the meantime, bring a large pot of salted water to a boil and cook the red lentil fusilli according to the package instructions. Once cooked, drain the pasta.
- Combine the drained pasta with the sauce, tossing in fresh basil. Stir everything together and season with salt and black pepper to taste.
- Serve immediately, topped with arugula or basil and a sprinkle of plant-based Parmesan-style cheese.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.