Lentil Pasta with Vegetables

There's something about the way roasted vegetables soften and caramelize that makes you want to cook them again and again. I stumbled onto this lentil pasta one autumn afternoon when I had half a zucchini, some bell peppers turning soft in the crisper, and a can of lentils I'd been meaning to use. The result surprised me—hearty enough to satisfy, light enough not to weigh you down, and bursting with flavors that felt both comforting and fresh.

I made this for my sister on a Tuesday evening when she mentioned wanting something meatless but still filling. She ate it straight from the skillet and asked for the recipe before she'd even finished her first bite, which is her highest compliment. That's when I knew this was something special.

Ingredients

• Whole wheat pasta: Use 300g of penne or fusilli—whole wheat holds up better to the moisture from the vegetables, though regular pasta works fine if that's what you have.
• Brown or green lentils: 200g cooked (about one can), and please drain and rinse them well or they'll make the sauce gummy.
• Zucchini: One medium one, diced into rough chunks—they shrink more than you'd expect while roasting.
• Red and yellow bell peppers: One of each, chopped into bite-sized pieces that will caramelize at the edges.
• Red onion: About half a medium one, sliced thin so it softens completely during roasting.
• Cherry tomatoes: 150g halved—they pop slightly when roasted and release their sweetness into the pan.
• Olive oil: 2 tbsp total, just enough to coat everything without making it greasy.
• Garlic: Two cloves minced, added at the very end so it stays fragrant and doesn't burn.
• Dried oregano and thyme: 1 tsp and 1/2 tsp respectively—these are what make it taste Mediterranean rather than generic.
• Chili flakes: Optional 1/2 tsp, a whisper of heat that makes all the other flavors pop.
• Fresh parsley or basil: 2 tbsp chopped, stirred in right before serving so it stays bright and alive.
• Parmesan cheese: 2 tbsp grated, only if you want it—the dish stands on its own without it.
• Salt and pepper: Season as you taste, not all at once.

Instructions

Set the oven to roast:

Preheat to 210°C (410°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is painless. This high heat is what makes the vegetables actually caramelize instead of just steaming.

Prepare your vegetables for roasting:

Toss your zucchini, both peppers, red onion, and cherry tomatoes with 1.5 tbsp olive oil, then sprinkle with oregano, thyme, salt, and pepper. Make sure everything is coated evenly or you'll have dry bits and soggy bits.

Roast until the edges char:

Spread them on the baking sheet and roast for 20 to 25 minutes, stirring halfway through so nothing burns on the bottom. You'll know they're done when the edges start to turn golden and the vegetables are tender enough to pierce easily.

Cook the pasta properly:

While the vegetables roast, get a large pot of salted water boiling and cook your pasta to al dente—that firm bite matters here. Reserve half a cup of starchy pasta water before you drain (this is the secret that brings everything together), then drain the rest.

Bloom the garlic and lentils:

Heat the remaining 0.5 tbsp olive oil in a large skillet over medium heat, add minced garlic and optional chili flakes, and let them sizzle for about a minute until your kitchen smells absolutely incredible. Stir in the drained lentils and the roasted vegetables, mixing until everything is warm and combined.

Bring it all together:

Add the cooked pasta to the skillet along with a splash of that reserved pasta water—it'll help everything come together into a light sauce rather than staying dry and separate. Stir well, taste it, and adjust salt and pepper until it feels right to you.

Finish and serve:

Turn off the heat, scatter fresh parsley or basil over the top, and a light dusting of Parmesan if you're using it. Serve it warm while the herbs are still bright.

Save

I remember my partner taking one bite and saying it tasted like actual restaurant food, which made me laugh because I was just using what was in the fridge. That moment made me realize sometimes the simplest combinations are the ones that matter most.

Why This Becomes a Weeknight Favorite

This dish has become my go-to when I'm tired but don't want to reach for takeout. Everything happens at roughly the same time—vegetables roasting while pasta boils—so there's no weird standing around waiting for one component. The fact that it's naturally vegetarian but protein-packed means nobody at the table feels like they're eating a side dish masquerading as dinner.

Adapting It to What You Have

Once you understand how this dish works, you can swap almost anything. Broccoli or cauliflower instead of zucchini works beautifully; carrots take longer to roast so add them earlier; fresh spinach wilts right into the warm pasta and no one notices it was added at the last second. I've even used chickpeas instead of lentils when that's all I had, and honestly couldn't tell the difference.

Serving and Pairing Ideas

Serve this warm with a side salad if you want something green alongside it, or honestly just eat it straight from the bowl while standing at the counter because that's what usually happens. A crisp white wine like Sauvignon Blanc cuts through the richness of the oil and makes everything taste sharper and more alive.

• Leftovers keep well in the fridge for three days and actually taste better the next day as flavors meld together.
• If you're making it vegan, skip the Parmesan entirely or use a cashew-based alternative that melts into the warm pasta.
• For a gluten-free version, swap the pasta for a rice or chickpea-based alternative and everything else stays exactly the same.

Save

This is the kind of recipe that quietly becomes essential, the one you make when you want something that feels intentional but doesn't demand much from you. It's taught me that simple ingredients, when roasted until golden and combined with care, can feel like something you've been craving all along.

Recipe Questions & Answers

→ Can I use different types of pasta?

Yes, whole wheat, regular, penne, fusilli, or gluten-free pasta varieties can be used based on preference and dietary needs.

→ How do I roast the vegetables for best flavor?

Roast diced zucchini, bell peppers, onion, and cherry tomatoes at 210°C (410°F) for 20–25 minutes until tender and slightly caramelized, stirring halfway through.

→ What herbs complement this dish?

Dried oregano and thyme are used during roasting, while fresh parsley or basil added at the end brightens flavors.

→ Is it possible to make this dish vegan?

Yes, simply omit the Parmesan cheese or substitute with a plant-based alternative.

→ Can I prepare this ahead of time?

Roast the vegetables and cook lentils in advance, then combine with freshly cooked pasta just before serving for best texture.