This post is sponsored by Barilla but the content and opinions expressed here are my own. Thanks for supporting me!

This delicious Vegan Pasta is gluten-free but full of plant-based protein, fiber, and flavor! It comes together super quickly and is a perfect easy weeknight dinner and great option for when you want to impress friends and family! I promise no one will guess how long it took to make or that it is completely plant-based 😉

I used Barilla® Red Lentil Spaghetti— my go-to pasta because it’s naturally gluten-free, has the perfect al-dente texture, contains 13 grams of protein and fiber, and is made with only ONE simple ingredient— red lentil flour! I typically buy it at Meijer but it is available at most grocery stores.

The yummy vegan sauce comes together in SECONDS and is made with only 2 ingredients. The coconut milk makes it taste super creamy and rich without adding any dairy. Needing another vegan sauce option? Check out Barilla® Vero Gusto® Heritage or Barilla® Vero Gusto® Calabrian Marinara – both sauces have no sugar added!

Is this a good option for meal prepping?

Yes! I personally love making this recipe for a weekly meal prep. It comes together so quickly— it is perfect for those Sunday’s where time is of the essence! Simply reheat in a skillet or in the microwave.

Will the coconut milk make the sauce taste coconut-y?

Great question! Not at all. I promise the coconut milk will NOT make the sauce taste like coconut. It simply makes the sauce creamy without adding any heavy cream or dairy.

Do I need to add protein to this recipe?

Nope! The Barilla® Red Lentil Spaghetti already contains 13g plant-based protein and is an excellent source of fiber! Win, win!

Here’s what you need for this recipe:

1 box of Barilla® Red Lentil Spaghetti

1 jar of marinara sauce (look for no sugar added!)

Coconut milk (full fat— from a can)

Fresh basil, pepper, and red pepper flakes— optional, for topping

Yes, really— that’s it!

Print Recipe