This dish has all the comfort of a pasta dish with a light and fresh touch from the greens and avocados. Tomatoes, hot spices, and lentils are combined in a sauce that's "meaty" and savory. This inventive take on pasta is perfect to take with you to potlucks, where it'll be the first dish to disappear.

Lentil Enchilada Pasta [Vegan]



For the Lentil Enchilada Sauce:

  • 3 cloves garlic, minced
  • 1/2 cup red onion, diced
  • 1 stalk celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup water, plus 1/4 cup broth, for cooking
  • 2 1/4 cups crushed tomatoes
  • 2 cups cooked lentils
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons whole grain flour
  • 2 tablespoons chili powder
  • 1/2-1 teaspoon ground cumin
  • 1/2 teaspoon fine pink Himalayan salt
  • 1/4 teaspoon paprika
  • A dash of cayenne pepper
  • Fresh black pepper, to taste

Additional Ingredients:

  • 12 ounces penne, or pasta of choice
  • 1/2 cup cilantro
  • Fresh greens, such as kale, spinach, and arugula
  • 1 avocado
  • Paprika and nutritional yeast, for topping


  1. Cook the pasta according to package directions. While pasta is cooking, move onto the sauce.
  2. In medium pot, add in garlic, onion, celery, and bell pepper. Cook in 1/3 cup water, plus 1/4 cup broth over medium heat, until the onion and celery are translucent, about 8 minutes.
  3. Add in the remaining ingredients for the sauce, and bring to a boil over medium heat. Once boiling, bring down to low and cook for another 8 minutes.
  4. Remove from heat and mix in pasta and cilantro.
  5. Serve with fresh greens and avocado, plus a sprinkle of paprika and nutritional yeast.