Creamy Tomato-Okra Lentil Pasta Recipe
Creamy Tomato Lentil Pasta with blended okra for extra fiber. A high-protein, vegan pasta recipe that’s rich, satisfying, and easy to make.
Servings: 4 servings
Calories: 413kcal
Equipment
- 1 Immersion blender or blender
Ingredients
- ½ cup dried lentils or 1 cup cooked (see note)
- 8 ounces pasta
- 2 cups marinara sauce preferably low-sodium
- ¾ cup frozen or fresh okra
For the quick nondairy sauce:
- ½ cup water
- 4 tablespoons hemp hearts
- 1 ½ teaspoons mellow miso
- 2 teaspoons lemon juice
- 1 small garlic clove
Instructions
- Cook the lentils until just tender. Do not overcook. Drain and set aside, or use canned lentils (drained and rinsed).
- Cook the pasta in a separate saucepan until al dente. Drain, reserving some of the pasta water.
- Soften okra: Add the marinara sauce and frozen okra to a medium saucepan (use high sides if using an immersion blender to prevent splashing).
- Blend okra directly in the pan using an immersion blender, adding water (or the reserved pasta cooking water) as needed until smooth and creamy.
- Blend the nondairy cream: Add the water, hemp hearts, miso, lemon juice, and garlic to a jar or tall container. Blend with the same immersion blender until smooth, or use a high-speed blender.
- Stir the cream sauce into the tomato-okra sauce and heat gently, or keep it separate and add when serving.
- For serving: Serve the cooked pasta topped with the tomato-okra sauce and lentils, then top with the cream sauce. Or combine everything in a saucepan before serving.
Notes
For crispy roasted lentils: Pat the cooked lentils dry, then spread on a baking sheet. Roast at 400°F (200°C) for 20–30 minutes until crispy, tossing halfway through. Use as a crunchy topping before serving.
Nutrition
Calories: 413kcal | Carbohydrates: 61g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 669mg | Potassium: 1173mg | Fiber: 12g | Sugar: 6g | Vitamin A: 754IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 9mg
