Name: Creamy Spinach & Sun-Dried Tomato Lentil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz dry red lentil penne (or any lentil pasta shape); 1 tsp salt (for pasta water); 1/2 cup raw cashews (soaked in hot water 15 minutes then drained); 1 cup unsweetened plain almond milk (or vegetable broth); 3 tbsp nutritional yeast (for cheesy flavor); 2 tbsp lemon juice (freshly squeezed); 1 clove garlic (minced); 1/2 tsp salt; 1/4 tsp black pepper (freshly ground); 2 tbsp olive oil (extra-virgin); 3 cloves garlic (thinly sliced); 1/3 cup oil-packed sun-dried tomatoes (drained and sliced); 5 oz fresh baby spinach (about 4 cups packed); 1/4 tsp red pepper flakes (optional); 1/4 cup fresh basil leaves (torn); 2 tbsp toasted pine nuts (optional)

Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe: A luscious, protein-packed lentil pasta with a velvety cashew cream sauce, bright spinach, and tangy sun-dried tomatoes—ready in 30 minutes.
Why You Will Love This Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe
Your Simple Ingredients for the Perfect Creamy Spinach & Sun-Dried Tomato Lentil Pasta
How to Make Perfect Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe
Pro Tips and Easy Variations for Your Creamy Spinach & Sun-Dried Tomato Lentil Pasta
Serving Suggestions for a Perfect Dinner
Nutrition Information
Storage and Make-Ahead Instructions
Your Creamy Spinach & Sun-Dried Tomato Lentil Pasta Questions Answered
More Incredible Italian-inspired Recipes to Try
The Story Behind This Recipe
Pin This Recipe for Later

Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe: A luscious, protein-packed lentil pasta with a velvety cashew cream sauce, bright spinach, and tangy sun-dried tomatoes—ready in 30 minutes.

The first time I made this creamy spinach & sun-dried tomato lentil pasta recipe was on a drizzly Tuesday evening when I craved something that felt like a warm hug but wouldn’t weigh me down. I had a bag of red lentil penne tucked in the pantry from a well-intentioned health kick, a half-empty jar of oil-packed sun-dried tomatoes in the fridge, and a bunch of spinach on its last legs. What started as a clean-out-the-fridge experiment quickly became one of my most requested weeknight dinners. As the skillet sizzled with garlic and those ruby-red tomato slivers, the kitchen filled with a savory, almost buttery aroma that promised comfort without the cream. The real magic happened when I poured the silky cashew cream into the pan, watching it blush pale pink as it met the spinach, coating every leaf and ridge of pasta in a sauce so lush you would never guess it was entirely dairy-free.

What sets this homemade creamy spinach & sun-dried tomato lentil pasta apart from other plant-based pastas is the careful layering of flavors and the way the sauce clings to the noodles. Soaking raw cashews and blending them with almond milk, nutritional yeast, and a whisper of fresh lemon juice creates a base that’s rich and cheesy without a shred of actual cheese. The sun-dried tomatoes, especially the oil-packed kind, bring a concentrated tang that cuts through the richness beautifully, while the spinach adds an earthy freshness and a pop of green. Lentil pasta itself is a quiet hero here. It has a hearty, slightly nutty taste and a firm bite that stands up to a thick sauce, and it packs an impressive amount of protein and fiber for a boxed pasta. This is not a watery, one-note weeknight dinner. It’s a complete, satisfying bowl that feels special enough for a date night at home, yet simple enough that you can toss it together after a long workday.

If you are someone who loves Italian-inspired food but wants to eat more plants, or you’re cooking for a mixed table of vegans and omnivores, this best creamy spinach & sun-dried tomato lentil pasta recipe will become a staple. It’s perfect for a cozy dinner on a cool evening, a crowd-pleasing potluck contribution you can serve warm or at room temperature, or a meal-prep hero that reheats like a dream. I’ve made this for friends who swore they could never give up dairy, and they went back for seconds before asking for the recipe. That’s the beauty of cooking from scratch with whole ingredients. You get all the indulgence and none of the compromise. While the pasta boils, I often think about how the same principle of simple, transforming ingredients shows up in other favorite recipes like fluffy Japanese souffle pancakes, where just a handful of pantry staples can become something airy and extraordinary. Here, a humble lentil pasta and a handful of cashews become a luscious, protein-packed dinner that you’ll want on repeat.

Why You Will Love This Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe

Incredibly fast and efficient. From start to finish you are looking at about 30 minutes for a complete dinner that tastes like it simmered all afternoon. The pasta cooks while you blend the sauce and sauté the vegetables, so everything comes together in one seamless flow.
Naturally creamy without dairy. The cashew cream is a revelation. It’s velvety, lightly tangy from lemon, and thanks to nutritional yeast, it has that distinctive savory depth that reminds you of aged parmesan. No one will miss the heavy cream.
Protein powerhouse. With 22 grams of plant-based protein per serving, this dish is incredibly satiating. Lentil pasta and cashews work together to keep you full and energized without leaving you in a carb haze.
Bold, balanced flavors. The sweetness of sun-dried tomatoes, the bright pop of lemon, the gentle heat from optional red pepper flakes, and the garlicky wilted spinach create layers that keep every bite interesting.
Flexible and forgiving. Whether you need to swap spinach for kale, use a different plant milk, or add protein, this recipe adapts beautifully. It’s the kind of dinner that works with what you have on hand.
Meal prep friendly. The sauce and pasta hold up well in the fridge, and the flavors deepen overnight. You can make a big batch on Sunday and enjoy luxurious lunches throughout the week.

Your Simple Ingredients for the Perfect Creamy Spinach & Sun-Dried Tomato Lentil Pasta

Pasta

8 oz dry red lentil penne (or any lentil pasta shape)
1 tsp salt (for pasta water)

Creamy Sauce

1/2 cup raw cashews (soaked in hot water 15 minutes then drained)
1 cup unsweetened plain almond milk (or vegetable broth)
3 tbsp nutritional yeast (for cheesy flavor)
2 tbsp lemon juice (freshly squeezed)
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper (freshly ground)

Sauté

2 tbsp olive oil (extra-virgin)
3 cloves garlic, thinly sliced
1/3 cup oil-packed sun-dried tomatoes, drained and sliced
5 oz fresh baby spinach (about 4 cups packed)
1/4 tsp red pepper flakes (optional)

Garnish

1/4 cup fresh basil leaves, torn
2 tbsp toasted pine nuts (optional)

Ingredient Notes

Lentil pasta. Red lentil pasta is the backbone of this dish, providing a sturdy, slightly nutty base that holds up beautifully to the creamy sauce. Look for brands made with 100% lentil flour, which give you a clean ingredient list and a generous protein boost. The key with lentil pasta is to watch the cooking time closely because it goes from perfectly al dente to mushy quickly. If you can’t find lentil pasta, chickpea or brown rice pasta work well, though you’ll need to adjust cooking times and expect a milder flavor.

Raw cashews. These are the secret to the dairy-free creaminess. When soaked and blended, cashews break down into a smooth, neutral-tasting milk that thickens with a little heat. It’s important to use raw, unsalted cashews, not roasted or salted ones, to keep the flavor clean and the texture pure. If you don’t have a high-speed blender, soak them in boiling water for 30 minutes instead of hot water so they soften enough to blend completely smooth.

Nutritional yeast. This golden flake gives the sauce its cheesy, umami character. It’s an inactive yeast that adds a savory depth reminiscent of parmesan without any dairy. Do not substitute with bread yeast or brewer’s yeast, as the flavors are entirely different. Nutritional yeast is widely available in the health food section of most grocery stores and is a pantry staple for plant-based cooking.

Oil-packed sun-dried tomatoes. I always reach for the oil-packed variety because they’re soft, plump, and full of intense tomato flavor that infuses the pasta as it cooks. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 to 15 minutes before slicing, then pat them dry so they sauté rather than steam. The oil from the jar can also be used in the skillet for an extra pop of flavor.

Fresh baby spinach. Baby spinach wilts quickly and gently, making it ideal for this quick weeknight dinner. You can use regular spinach, but remove any tough stems and roughly chop the leaves. Kale is a great alternative if you want a heartier green; just sauté it a few minutes longer until tender. Avoid frozen spinach here because it releases too much water and can make the sauce watery.

Lemon juice. Fresh lemon juice brightens the sauce and cuts through the richness, preventing the dish from feeling heavy. Bottled lemon juice just doesn’t deliver the same vibrant top note, so squeeze a real lemon if you can. A little zest added to the sauce would also be wonderful if you want an extra citrusy lift.

How to Make Perfect Creamy Spinach & Sun-Dried Tomato Lentil Pasta Recipe

Phase 1: Prepare the Base

Step 1: Cook the lentil pasta. Fill a large pot with water and bring it to a rolling boil over high heat. Once the water is bubbling vigorously, add 1 teaspoon of salt, then pour in the lentil pasta. Stir gently to prevent the pieces from sticking to the bottom. Lentil pasta often foams more than wheat pasta, so keep an eye on it. Set a timer for 1 minute less than the package directs and start testing for doneness early. You want a tender but firm bite, with no chalky center. The moment that perfect texture appears, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander and rinse briefly with cool water to halt the cooking. This rinse is especially important for legume-based pastas, which can turn gummy if left to sit in their own steam. Return the rinsed pasta to the pot and set aside. Pro tip: If you’re unsure about the texture, take a piece and bite into it. You should feel a slight resistance that gives way easily, not a mushy collapse.

Phase 2: Build the Velvety Sauce

Step 2: Blend the creamy sauce. While the pasta cooks, drain the soaked cashews and place them in a high-speed blender. Add the almond milk, nutritional yeast, fresh lemon juice, 1 clove of minced garlic, salt, and black pepper. Blend on high until the mixture is completely smooth and silky, usually about 45 to 60 seconds. You’re looking for a texture like heavy cream, with no visible cashew bits. Stop the blender and scrape down the sides if needed, then blend again. The sauce will be slightly thin at this stage, but it thickens beautifully when heated. If you don’t have a high-speed blender, this is the moment to be patient. Blend for an extra minute or two, and if you still see tiny flecks, pass the sauce through a fine-mesh strainer. The reward is a luxuriously smooth cream that feels indulgent. Pro tip: For an even richer result, replace the almond milk with vegetable broth, which adds extra savory depth and reduces the need for additional salt later.

Phase 3: Sauté the Aromatics and Greens

Step 3: Sauté the aromatics and spinach. Place a large skillet over medium heat and pour in the olive oil. Let it warm until it shimmers and slides easily across the pan. Add the thinly sliced garlic and the sun-dried tomatoes. Listen for the gentle sizzle and breathe in that delicious garlicky aroma. Cook for about 1 minute, stirring frequently, just until the garlic is pale gold and fragrant. You absolutely do not want it to brown, as burnt garlic turns acrid and bitter. If you see the edges darkening too fast, lower the heat immediately. Next, add the spinach in handfuls, using tongs to toss the leaves with the oil and tomatoes. The spinach will look like a mountain at first, but it wilts down dramatically. Keep turning it until every leaf is glossy and tender, about 2 to 3 minutes. If you’re using red pepper flakes, stir them in now. The skillet should smell sweet, savory, and faintly spicy, a combination that promises something extraordinary. Pro tip: You can add a tiny splash of the reserved pasta water to the skillet if the garlic seems to be cooking too fast; the steam helps control the heat.

Phase 4: Marry Everything Together

Step 4: Combine and finish. With the skillet still on medium heat, pour the blended cashew cream over the wilted spinach mixture. Stir gently with a wooden spoon or spatula, watching the sauce turn a lovely pale green as it mingles with the spinach. Heat the sauce for about 2 minutes, just until it’s warmed through and starts to thicken slightly. If the sauce feels too thick or you prefer a looser consistency, start whisking in the reserved pasta water, 2 tablespoons at a time. The starchy water will thin the sauce and help it cling to every ridge of the pasta, creating that glossy restaurant-quality finish. Now add the cooked lentil pasta to the skillet and toss everything together until each piece is evenly coated. You’ll know it’s ready when the penne gleams with sauce and the sun-dried tomato pieces are speckled throughout. Take a moment to taste and adjust salt or lemon juice. Pro tip: If you’ve made a dish like Moroccan chicken tagine, you’ll recognize the technique of finishing a dish in the sauce to meld flavors. The same principle applies here, letting the pasta absorb the creamy goodness for a few seconds before serving.

Phase 5: Plate and Garnish

Step 5: Serve and garnish. Divide the pasta into warm bowls. Drizzle a little extra olive oil over the top for a glossy finish, then scatter the torn fresh basil and toasted pine nuts if using. The basil adds a sweet, peppery note that lifts the whole dish, and the pine nuts bring a subtle crunch. If you love a bit of heat, finish with a light sprinkle of red pepper flakes. Serve immediately while the pasta is still hot and the sauce is at its creamiest. This is the moment when all the simple ingredients you put together truly shine. Pro tip: To make the presentation extra special, use a ladle to mound the pasta slightly in the center of the bowl, then garnish around the edges so every bite has a little of everything.

Pro Tips and Easy Variations for Your Creamy Spinach & Sun-Dried Tomato Lentil Pasta

Pro Tips

Always reserve pasta water. That starchy liquid is pure gold for dairy-free sauces. It emulsifies the cashew cream with the olive oil and helps the sauce coat the pasta beautifully, preventing any dry or clumpy spots. Without it, the sauce can tighten up too much as it sits.
Soak cashews efficiently. Forgot to soak your cashews? Pour boiling water over them and let them sit while you prep the other ingredients. Even 10 minutes in very hot water softens them enough to blend smoothly, especially in a powerful blender.
Slice garlic thinly, don’t mince it. Thin slices give you that sweet, mild garlic flavor without burning as quickly as minced garlic. They also create delicate golden crisps that dot the pasta, adding little bursts of savory goodness.
Taste early for texture. Lentil pasta varies wildly by brand. One brand’s al dente can be another’s mush. Start checking 2 minutes before the package time and pull it the second it’s tender but still has a pleasant chew. You can always cook it a bit longer in the sauce, but you can’t fix overboiled pasta.
Warm the bowls. This sounds fancy but takes 30 seconds. Run your serving bowls under hot water before adding the pasta, and the dish will stay hot longer at the table. It’s a small touch that makes the meal feel more special.

Delicious Variations

Greens swap. Replace spinach with arugula for a peppery kick or with chopped kale. If using kale, sauté it for 4 to 5 minutes until softened, adding a splash of broth to help it wilt without drying out.
Herb boost. Stir in a handful of chopped fresh parsley or chives just before serving for a bright, garden-fresh flavor. Fresh oregano works wonderfully too, playing up the Italian-inspired notes.
Protein addition. For a non-vegan version, add slices of grilled chicken or sautéed shrimp. You can also fold in cannellini beans or pan-seared tofu to keep it plant-based while upping the protein even more.
Extra umami. Stir a teaspoon of white miso paste into the cashew cream before blending for an even deeper savory richness. It complements the nutritional yeast and sun-dried tomatoes beautifully.
Decadent topping. A dollop of dairy-free ricotta or a sprinkle of vegan parmesan on top adds a luxurious finish. If you enjoy experimenting with plant-based cheeses, you might also love the creamy tang in these blueberry lemon ricotta pancakes where dairy-free ricotta transforms a breakfast classic.

Serving Suggestions for a Perfect Dinner

This creamy spinach & sun-dried tomato lentil pasta is a satisfying meal on its own, but pairing it with a simple side turns it into a complete dinner party spread. I love serving it with a crisp arugula salad dressed in a lemon vinaigrette, which echoes the citrus note in the sauce and cuts through the richness. A sprinkle of shaved vegan parmesan over both the pasta and the salad ties everything together beautifully. For drinks, a chilled glass of crisp white wine like Sauvignon Blanc or a sparkling water with a wedge of lemon keeps the meal fresh and light. When I plate this for guests, I use wide, shallow bowls to show off the glossy sauce and the colorful flecks of tomato and basil, and I always pass extra pine nuts and red pepper flakes at the table so everyone can customize their heat and crunch.

This recipe shines on busy weeknights when you need something fast that still feels like a proper dinner, but it’s equally at home in a lazy weekend lunch or a small gathering. To scale the recipe for a crowd, simply double all the ingredients and use two large skillets or one very wide sauté pan so the spinach can wilt properly without steaming. Because the sauce comes together so quickly, you can make a double batch of the cashew cream ahead of time and store it in the fridge. Then all that’s left is boiling pasta and sautéing the greens. This is the kind of meal that brings people together over a shared love of comforting, boldly flavored food, and it never fails to spark conversations about how something so good can also be so good for you.

Nutrition Information

(Approximate per serving, 4 servings total) Calories: 420, Fat: 18g, Carbohydrates: 45g, Protein: 22g, Fiber: 7g, Sodium: 520mg. Nutritional values are estimates only.

Storage and Make-Ahead Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce will thicken as it chills, but that’s perfectly normal. A little separation from the pasta water may occur; simply stir it back together when reheating.
Freezer: Freezing is not recommended because lentil pasta can become grainy and the cashew sauce may separate upon thawing. If you must freeze, place the cooled pasta in a freezer-safe container, press a piece of parchment paper on the surface, and seal tightly. It can be frozen for up to 1 month, but the texture will not be as creamy as fresh.
Reheating: Reheat gently in a skillet over low heat with a splash of almond milk or water, stirring frequently until the sauce loosens and everything is warmed through. In the microwave, use 1-minute bursts at 50% power, stirring in between to distribute the heat evenly.
Make-Ahead: The cashew cream can be blended up to 3 days in advance and stored in a sealed jar in the refrigerator. You can also pre-slice the sun-dried tomatoes and garlic and keep them in the fridge. When ready to eat, simply cook the pasta and sauté the aromatics, then stir in the pre-made sauce for a dinner that comes together in under 15 minutes.

Your Creamy Spinach & Sun-Dried Tomato Lentil Pasta Questions Answered

Is lentil pasta actually gluten-free?

Yes, pasta made from 100% lentil flour contains no wheat or gluten, making it a safe choice for those with gluten sensitivity. However, always check the package for possible cross-contamination if you have celiac disease, as some facilities process wheat products on shared equipment.

Can I make this without a blender?

The cashew cream really needs a powerful blend to achieve the right smooth, velvety texture. If you don’t have a blender, you can substitute with 1/2 cup canned full-fat coconut milk mixed with 1 tablespoon lemon juice and 2 tablespoons nutritional yeast. The flavor will be slightly different, a bit richer and less subtly nutty, but still delicious.

Why do I need to rinse the pasta after draining?

Rinsing stops the cooking process instantly and washes away excess starch that can make legume-based pastas sticky or gummy. It’s an extra step that ensures each piece stays separate and holds the sauce beautifully rather than clumping together in a dense mass.

What’s the best way to know when the pasta is perfectly al dente?

Taste it. Lentil pasta gives you a very narrow window between undercooked and mushy. Pull a piece out a minute before the package time, rinse it under cool water for a second, and bite into it. You want a tender, firm texture with a slight chew at the center. If it feels grainy or hard at all, give it 30 more seconds and test again.

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Absolutely. Just rehydrate them first by soaking in warm water for 10 to 15 minutes until plump, then drain and pat dry before slicing. This step prevents them from being tough and chewy in the finished dish. The oil-packed kind, though, adds an extra layer of flavor and richness that I prefer.

How can I make this nut-free?

Replace the cashews with raw sunflower seeds, following the same soaking instructions, and use a seed-based milk like oat milk. The sauce won’t be quite as creamy but will still be tasty. Alternatively, use the coconut milk substitution mentioned above and skip the nuts entirely.

Can I add more vegetables to this pasta?

Of course. Sautéed mushrooms, roasted red peppers, or steamed broccoli florets all work wonderfully. Just cook any heartier vegetables first before adding the spinach so they’re tender and flavorful. Keep the total volume of add-ins reasonable so the sauce still coats everything generously.

Why did my sauce turn out grainy?

Graininess usually means the cashews weren’t blended long enough or your blender isn’t powerful enough to fully break them down. Soaking the cashews longer in very hot water can help. If you still see tiny specks, pass the blended sauce through a fine-mesh strainer before heating it.

How do I prevent the garlic from burning?

Keep the heat at medium, not high, and add the garlic only after the oil is hot but not smoking. Sliced garlic cooks more gently than minced garlic. Stir it constantly and remove the pan from the heat if you see it turning brown, then continue cooking with residual heat. A golden color is perfect.

Is this recipe good for meal prep?

Yes, it’s excellent for meal prep. The sauce and cooked pasta hold up well in the fridge for several days. Portion it into individual containers and reheat gently with a splash of liquid. The flavors often deepen overnight, making leftovers something to look forward to. Just be aware the pasta may soften a bit beyond al dente.

More Incredible Italian-inspired Recipes to Try

If the rich, comforting flavors of this creamy lentil pasta spoke to you, I think you’ll find a lot to love in other Italian-inspired dishes that balance simplicity with bold taste. The same principles of layering aromatics and letting a few quality ingredients shine are at the heart of so many timeless recipes. For a breakfast or brunch that feels special yet effortless, blueberry lemon ricotta pancakes bring together creamy dairy-free ricotta and bright fruit in a stack that’s both hearty and delicate. They share that same citrusy lift and creamy texture we love in this pasta.

If you’re drawn to the way this dish uses a humble base to create something truly satisfying, you might also enjoy exploring how legume-based pastas can transform classic preparations, or how a well-built sauce can turn a simple dinner into an event. The technique of building a flavorful foundation in a skillet before adding a liquid to form a glossy sauce is something I rely on constantly, whether I’m making a quick weeknight pasta or a slower, more layered dish. And when you’re in the mood for something with a different protein, the aromatic magic of a Moroccan chicken tagine demonstrates the power of slow cooking with spices, olives, and preserved lemon—a completely different flavor profile but the same soul-warming result. All these recipes celebrate the idea that cooking from scratch doesn’t have to be complicated to be extraordinary.

The Story Behind This Creamy Spinach & Sun-Dried Tomato Lentil Pasta

This recipe was born out of a desire to capture the decadence of a classic cream

Chloe