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A single blue bowl is filled with a generous portion of lentil fennel pasta. A gold fork is in the pasta. Fresh basil, tomatoes, and bread sticks are next to the bowl.

Lentil and Fennel Pasta in Crushed Tomato Sauce

Rich and hearty lentil and fennel pasta in a homemade crushed tomato sauce is pure comfort in a bowl in under 30 minutes! Gluten free and vegan. WFPB friendly!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 large servings
Course: Main Course
Cuisine: American, Italian
Calories: 502
Ingredients Equipment Method Notes

Ingredients
  

  • 1 fennel bulb sliced thin
  • 1 tablespoon olive oil optional
  • 3 cloves garlic
  • 1 ½ cups lentils boiled
  • ¼ cup nutritional yeast
  • 28 oz whole peeled tomatoes
  • 4 cups spinach or kale
  • 10 oz dried pasta
  • ½ teaspoon salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon onion powder
  • ½ cup water
  • 1 teaspoon red pepper flakes optional

Equipment

  • Large pot
  • Skillet
  • measuring cup
  • Measuring spoons
  • mixing spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Make the sauce. Into a large pot or skillet, begin by sauteing the thinly sliced fennel in the olive oil. Let cook for 3 minutes or until softened. Add the garlic and cook for an additional minute. Now add the remaining sauce ingredients of the lentils, tomatoes, nutritional yeast, basil, parsley, onion powder, and a half cup of water. Do not add spinach/kale. Bring the sauce to a simmer, reduce the heat, and let simmer while the pasta cooks. Use the back of your spoon to gently break up the tomatoes as the sauce cooks.
  2. Make the noodles. While the sauce is simmering, bring a large pot of water to boil and cook the noodles according to package directions. When finished, drain the pasta but do not rinse it.
  3. Combine and serve. In the final few minutes of the pasta cooking, add the spinach/kale to the sauce to wilt for about 1 to 2 minutes. Add the noodles to the sauce and mix well to combine. Serve and enjoy!

Notes

  • How to Store 
    • Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. 
    • Reheat: When reheating your pasta, it’s helpful to add a few splashes of water to a large skillet and warm up the pasta over medium heat, adding more water as necessary. 
    • Freezer: I don’t recommend freezing this pasta dish as the freezing can ruin the texture of the pasta.