Pasta with Tomatoes, Walnuts and Lentils

Ok, so this very random pasta recipe caught my eye and I decided to give it a try, after some modifications of course! 🙂

This dish was excellent, particularly given the strange combination of ingredients and how simple it is. We served it with a side green salad and it was a very filling meal. The walnuts and lentils give the pasta dish some “meatiness.” Be ready for the crunch of the walnuts, otherwise it may catch you off guard.

If you need to cook the lentils ahead of time, it’s not as quick, but feel free to cook them the night before or earlier in the day so that they are ready when it’s time to make dinner.


  • 9 oz of whole wheat pasta of your choice, prepared according to package
  • 1 1/4 cup cooked green lentils (or 1/2 dry and then cooked according to package)
  • 3/4 cup raw walnuts, coarsely chopped
  • 1 cup salsa
  • 3 Tbsp extra virgin olive oil (optional)
  • 3 Tbsp nutritional yeast
  • 3 Tbsp ketchup
  • 1 1/2 tsp garlic powder
  • ground black pepper, to taste
  • 1 red pepper, diced
  • 1 1/2 cups spinach, mediumly (?) packed
  • 2 Tbsp fresh basil, finely chopped (or 2 tsp dry)

While pasta is cooking, “dry toast” the walnuts in a pan with nothing else in it on medium heat until the walnut brown a bit, tossing every now and then. Add the salsa, EVOO, nutritional yeast, ketchup, garlic powder, black pepper, and red pepper. Cook on medium for just under 10 minutes, stirring regularly. Add lentils and spinach. Cover and cook until spinach is wilted. Add fresh basil. Toss over drained pasta. Season additionally as needed. I didn’t feel like it needed any salt added with plenty of salt from the salsa and ketchup.




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