Roasted Tomatoes & Garlic Pasta with Lentils and Cheese
This vegetarian pasta is rich and satisfying: slow‑roasted cherry tomatoes and garlic create a sweet‑savory sauce that coats pasta and earthy lentils, finished with melty cheese. It’s balanced, nutritious, and perfect for a wholesome weeknight dinner.
⏱ Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Ingredients
Roasted Tomatoes & Garlic
2 ½ cups cherry tomatoes, halved
5 cloves garlic, peeled
3 tbsp olive oil
½ tsp dried oregano
½ tsp dried thyme (or basil)
Salt & black pepper, to taste
Pasta & Lentils
12 oz (340 g) short pasta (penne, fusilli, or rigatoni)
1 cup cooked brown or green lentils (about ½ cup dry)
½ cup reserved pasta water
Cheese & Garnish
¾ cup shredded mozzarella (or provolone)
¼ cup Parmesan cheese, grated
Optional: fresh basil or parsley, chopped
Optional: pinch of red chili flakes for heat
Instructions
1. Roast the Tomatoes & Garlic
Preheat oven to 200°C (400°F).
Spread tomatoes and garlic on a baking sheet.
Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper.
Roast 20–25 minutes, until tomatoes are soft and caramelized.
2. Cook the Pasta & Lentils
While tomatoes roast, cook pasta in salted boiling water until al dente.
Reserve ½ cup pasta water, then drain.
If cooking lentils from dry: simmer ½ cup lentils in 2 cups water for 20 minutes until tender; drain.
3. Make the Sauce
Transfer roasted tomatoes and garlic (with pan juices) to a skillet.
Lightly mash garlic with a spoon to release flavor.
Add pasta, lentils, and a splash of pasta water. Toss to coat.
4. Add Cheese
Stir in mozzarella until melty.
Sprinkle Parmesan over the top.
5. Serve
Divide into bowls. Garnish with fresh basil or parsley.
Add chili flakes if desired for a little kick.
Notes & Tips
Creamier version: Stir in 2 tbsp ricotta or mascarpone at the end.
Extra protein: Add grilled chicken or shrimp on top.
Shortcut: Use canned lentils (rinsed and drained) to save time.
Make it baked: Transfer pasta to a casserole dish, sprinkle extra mozzarella, and broil 5 minutes until golden.
❓ Frequently asked questions FAQ
Q: Can I use canned tomatoes instead of fresh?
Yes, use 1 can (14 oz) cherry tomatoes or whole peeled tomatoes, drained slightly before roasting.
Q: Can I make this gluten‑free?
Absolutely — use your favorite gluten‑free pasta.
Q: How long does it keep?
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with a splash of water or broth.
Nutrition information
Calories: ~420
Protein: 20g
Carbohydrates: 55g
Fat: 15g
Fiber: 11g
Sugar: 9g