Creamy Spinach Lentil Pasta

Name: Creamy Spinach Lentil Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 250g pasta of choice; 1 cup green or brown lentils, cooked; 2 cups fresh spinach, chopped; 3 cloves garlic, minced; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup cashews, soaked in water for at least 2 hours; 1/2 cup nutritional yeast; 1 cup vegetable broth; 1 tablespoon lemon juice; 1 teaspoon garlic powder; Salt to taste

Highlighted under: Warm Kitchen

I love this Creamy Spinach Lentil Pasta because it's the perfect blend of comfort and nutrition. The creamy sauce, made from cashews and nutritional yeast, envelops the tender pasta and lentils, creating a delightful meal that I can feel good about. With every bite, I enjoy a burst of flavor from the sautéed spinach and garlic. It's a simple yet satisfying dish that I've also found to be a hit with family and friends, making it an ideal choice for gatherings or a cozy night in!

Created by

Winifred Calder

Last updated on 2026-01-15T12:41:36.113Z

When I first came across the idea of blending lentils into pasta, I was intrigued. I decided to experiment with a creamy sauce that would bind it all together. The result was a harmonious dish that not only satisfied my cravings but also offered a wealth of nutrients. Using soaked cashews for creaminess was a game-changer; it created that rich texture without dairy.

One of my most rewarding moments was when I served this dish to my family, who typically favor traditional pasta. Seeing them relish the flavors made me realize that healthy meals can be deliciously indulgent. Now, I always keep these ingredients on hand for a quick weeknight dinner!

Why You'll Love This Recipe
A deliciously creamy sauce that’s dairy-free and packed with nutrients
Pack your meal with protein and fiber from lentils and spinach
Quick and easy to prepare, perfect for busy weeknights

Perfecting the Creamy Sauce

The key to a smooth and creamy sauce lies in soaking the cashews beforehand. I recommend soaking them for at least 2 hours to achieve the best texture; this hydration process softens them, making it easier for your blender to create a velvety sauce. If you're short on time, you can boil the cashews for about 10 minutes instead. Just be careful not to overboil, as this can alter their flavor.

Nutritional yeast is not just a cheese substitute; it's rich in B vitamins and adds a depth of flavor to dishes. In this recipe, it contributes to the umami taste of the creamy sauce, balancing the nuttiness of the cashews. If nutritional yeast isn’t available, you can try a vegan cheese alternative, but remember that it will alter the overall taste and may require adjustments in salt.

Cooking Tips for Tender Pasta and Lentils

When cooking your pasta, make sure to salt the water generously. This step enhances the pasta's flavor and is essential for achieving a balanced dish. Aim for al dente texture, which means it should have a slight bite to it. This can typically be achieved by cooking it for 1-2 minutes less than the package instructions, as it will continue to cook when mixed with the hot sauce.

For the lentils, use either green or brown varieties for the best texture. Ensure they are boiled until tender but not mushy, as they play a crucial role in adding protein and texture to your dish. If using canned lentils, simply rinse them well and add them to the pan after the spinach and garlic have sautéed, which saves you significant cooking time.

Ingredients

For the Pasta

250g pasta of choice
1 cup green or brown lentils, cooked
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

For the Creamy Sauce

1 cup cashews, soaked in water for at least 2 hours
1/2 cup nutritional yeast
1 cup vegetable broth
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt to taste

Instructions

Prepare the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Lentils

If not already cooked, boil the lentils in water for about 15-20 minutes until tender. Drain and set aside.

Sauté Spinach and Garlic

In a pan over medium heat, add olive oil, minced garlic, and chopped spinach. Sauté until the spinach is wilted.

Make the Creamy Sauce

In a blender, combine soaked cashews, nutritional yeast, vegetable broth, lemon juice, garlic powder, and salt. Blend until smooth and creamy.

Combine the Ingredients

In the same pan with the sautéed spinach, add the cooked pasta and lentils. Pour the creamy sauce over everything and stir to combine. Cook for another few minutes until heated through.

Serve

Serve warm, garnished with additional spinach or nutritional yeast if desired.

Pro Tips

For added flavor, consider tossing in some red pepper flakes or a sprinkle of nutritional yeast on top before serving.

Make-Ahead and Storage

This Creamy Spinach Lentil Pasta is a fantastic make-ahead option. You can prepare the creamy sauce and sauté the spinach and garlic in advance. Store them separately in airtight containers in the fridge for up to three days. When ready to serve, simply heat the contents in a pan and toss them with freshly cooked pasta and lentils for a quick weeknight meal.

If you have leftovers, store them in an airtight container in the fridge for up to three days. You may notice the pasta absorbs some of the sauce, so when reheating, consider adding a splash of vegetable broth to bring back the creaminess. This dish does not freeze well due to the pasta's texture, which can become mushy upon thawing.

Serving Suggestions and Variations

To elevate this dish, consider garnishing it with crushed red pepper flakes for a hint of heat or a sprinkle of fresh herbs such as basil or parsley for added freshness. A squeeze of lemon juice right before serving can also brighten the flavors. For extra texture, try adding toasted pine nuts or seeds on top.

Feel free to mix in other vegetables such as mushrooms or cherry tomatoes for a heartier dish. You can sauté these alongside the spinach. If you want to turn this into a one-pot meal, consider adding your chosen vegetables directly to the pasta cooking water for the last few minutes of cooking.

Questions About Recipes

→ Can I make this dish gluten-free?

Yes! Simply replace the pasta with a gluten-free alternative, such as chickpea or rice pasta.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen spinach?

Absolutely! Just thaw it thoroughly and drain any excess water before adding it to the dish.

→ What can I substitute for cashews in the creamy sauce?

Sunflower seeds or silken tofu can be used as alternatives if you have nut allergies.