Hey friend, I can’t wait to share this **Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe** with you—it’s honestly one of those dishes that feels both cozy and fancy all at once. Picture tender lentils swimming in a luscious, creamy sauce dotted with tangy sun-dried tomatoes and fragrant basil. Whether you’re a lentil lover or just curious about a satisfying plant-based meal, this recipe is going to knock your socks off. Stick with me, and I’ll walk you through every step so you nail it perfectly!

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Why This Recipe Works

Perfect Balance of Creamy & Tangy: The heavy cream and parmesan create that silky texture while sun-dried tomatoes add a burst of savory tang.
Simple Ingredients, Big Flavor: Every humble ingredient—from fennel seeds to garlic—builds layers of aroma and depth without complexity.
Flexible Lentils: Use black, brown, or green lentils, canned or dried, which makes it super adaptable for your pantry status.
One-Pot Wonder: The sauce and lentils come together in one pan, saving you time and dishes—always a win in my book.

Creamy Lentil Pasta with Sun-Dried Tomatoes, Lentil Pasta with Sun-Dried Tomatoes, Plant-Based Lentil Pasta Recipe, Creamy Vegan Pasta, Easy Lentil Pasta dinner - 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

The magic here is really in how the earthy lentils complement the richness of the cream and cheese, while the sun-dried tomatoes give those bright pops of flavor that keep it interesting. I recommend grabbing good-quality sun-dried tomatoes packed in oil—it makes a difference! Here’s a quick rundown of the essentials and what I love about each one.

Oil from sun-dried tomato jar: Using this oil adds extra rich tomato flavor right from the start, no need for extra butter or olive oil.
Lentils (black, brown or green): They provide protein and texture; black lentils hold their shape nicely so you don’t end up with mush.
Red onion: Gives a sweet base flavor when sautéed gently.
Garlic: A must-have aromatic that pairs beautifully with fennel and tomato flavors.
Fennel seeds: They add a subtle anise sweetness that’s surprising but so delicious here.
Italian seasoning & smoked paprika: These spices layer in warmth and a smoky depth to balance the creaminess.
Tomato paste: Concentrated umami that boosts the sauce’s tomato notes.
Sun-dried tomatoes (chopped): The star tangy chunks that bring a burst of flavor in every bite.
Vegetable stock: Provides moisture and savory foundation to simmer the lentils with.
Heavy cream: Makes this sauce indulgently smooth and luscious.
Parmesan or Pecorino cheese: Melts into the sauce adding salty, nutty richness.
Fresh basil: Added last for freshness and vibrant color.
Lemon wedges (optional): A squeeze at the end really brightens up the flavors and cuts through the cream.

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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

One of my favorite things about this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe is how easy it is to tweak. I often play around with the seasoning or add extras based on what I have on hand. Don’t be shy to make it yours—you’ll find little ways to make this dish really suit your tastes.

Swap the Lentils: If you want an even quicker version, canned lentils work beautifully. I keep some on hand for busy nights.
Add Veggies: Sometimes I stir in sautéed spinach or kale at the end for a green boost.
Spice It Up: If you’re into heat, add a pinch of red pepper flakes when you add the spices—adds a nice kick.
Dairy-Free Version: Use coconut cream and nutritional yeast in place of heavy cream and parmesan for a creamy plant-based alternative.

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

Step 1: Cook the Lentils with Patience

I always start by cooking the lentils since they take a bit of time if you’re using dry. If you have an Instant Pot, it’ll save time—you can set and forget it while prepping the sauce. Otherwise, simmer them gently on the stovetop until they’re tender but still hold their shape (think al dente). Rinse well after cooking—that step helps keep the sauce bright, avoiding any muddy color or flavor.

Step 2: Build the Flavor Base Slowly

Heat the oil from your sun-dried tomato jar over medium heat, and gently sauté the diced red onion until soft and translucent—this takes about 5 minutes. Add the garlic and sauté for just 30 seconds until fragrant (don’t let it brown or burn!). Next up, toss in the crushed fennel seeds, smoked paprika, and Italian seasoning, stirring quickly so the spices bloom and infuse the oil without burning.

Step 3: Combine Tomato Paste and Sun-Dried Tomatoes

Stir in the tomato paste and chopped sun-dried tomatoes, cooking them gently so they blend into the fragrant spice mixture. The tomato paste deepens that rich, savory flavor while the sun-dried tomatoes add an irresistible chewy texture and tang.

Step 4: Join Lentils and Broth for the Sauce

Drain your lentils thoroughly (I recommend a fine mesh sieve so none slip through!). Add them to the pan and stir well to coat them in the sauce base. Pour in the vegetable stock and bring everything to a gentle simmer, keeping the pan covered for most of the 10-minute simmer so the lentils soak in the flavors. Finish uncovered to allow the sauce to thicken a bit—watch for a creamy consistency that clings nicely to the lentils.

Step 5: Finish with Cream, Cheese, and Basil

Turn the heat to low and stir in the heavy cream, parmesan, and chopped fresh basil. Stir gently until the cheese melts fully and the basil wilts into the sauce. Let it sit covered for 5 minutes to thicken up more—this really lets the flavors meld beautifully. Trust me, the wait is worth it!

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Tips from My Kitchen

Don’t Skip Rinsing Lentils: It’s a small step but prevents your sauce from getting an off-color and flavor from cooking water.
Low and Slow for Spices: Keep the heat low when sautéing spices so you get that rich aroma without bitterness.
Use Jar Oil Creatively: The oil from sun-dried tomatoes is flavor gold—use it to sauté instead of plain olive oil.
Let It Rest: Allowing the sauce to sit off heat after cooking helps it thicken to perfect creamy consistency.

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

Garnishes

I love topping this dish with a sprinkle of extra parmesan and a handful of fresh basil leaves—it brightens everything up. A quick squeeze of fresh lemon juice over the top just before serving elevates the flavors, adding a zesty lift that balances out the richness perfectly. If you want a little crunch, toasted pine nuts or chopped walnuts are a fantastic bonus.

Side Dishes

Since this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe feels both hearty and fresh, I like to serve it with a crisp green salad dressed in lemon vinaigrette. Garlic bread or a warm crusty baguette is perfect to mop up all that saucy goodness. Roasted veggies like asparagus or Brussels sprouts also pair beautifully if you want more variety on the table.

Creative Ways to Present

For a special occasion, I’ve layered the creamy lentil sauce over roasted spaghetti squash for a low-carb twist that guests loved. Another time, I turned it into stuffed bell peppers topped with extra cheese and fresh herbs—so fun and colorful for a dinner party. Serving it in mini cast-iron skillets makes for a charming rustic presentation that always wows.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually store extra lemon wedges separately to keep them fresh. The sauce thickens as it chills, so it’s a great candidate for a quick reheat and makes a fantastic next-day lunch!

Freezing

I’ve frozen this recipe a few times with good results. Just freeze the cooked lentils and sauce in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating slowly on the stovetop with a splash of stock or cream to refresh the sauce.

Reheating

To reheat, warm gently over low heat on your stove, stirring often so the sauce doesn’t separate or stick. Adding a little extra cream or broth helps revive that silky texture. Avoid microwaving unless you’re careful to stir regularly to maintain even heating and creaminess.

FAQs

Can I use canned lentils instead of dried for this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe?

Absolutely! Using canned lentils is a fantastic time-saver. Just make sure to drain and rinse them thoroughly to remove excess sodium and prevent the sauce from becoming too watery or colored by the canning liquid.
Is this recipe suitable for vegans or dairy-free diets?

You can easily adapt it by swapping heavy cream for coconut cream or a cashew-based cream alternative and replacing parmesan with nutritional yeast or a vegan cheese substitute. It won’t be exactly the same, but still creamy and delicious.
What type of lentils tastes best in this recipe?

I personally prefer black lentils because they hold their shape well and add a nice texture contrast without turning mushy. Brown or green lentils work fine too but can be a bit softer.
Can I make this Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe ahead of time?

Yes, it actually tastes great as leftovers once the flavors have developed even more. Just store it in the fridge, and gently reheat when you’re ready to eat. Avoid overcooking on reheating to keep it creamy.

Final Thoughts

This Creamy Lentil Pasta with Sun-Dried Tomatoes Recipe truly holds a special spot in my meal rotation. It feels like a little hug in a bowl—comforting yet fresh and full of flavor every single time. I hope you enjoy making it as much as I do, and that it becomes a go-to for your family and friends too. You got this—let’s get cooking!