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!
Creamy Vegan Pasta
Ingredients
- 1 jar marinara sauce
- 1 cup full fat coconut milk (from a can)
- 1 box red lentil spaghetti
- Fresh basil, pepper, and red pepper flakes (for topping)
Instructions
- Cook pasta according to package. Drain and set aside.
- Add marinara sauce and coconut milk to a blender. Blend until smooth.
- Add pasta to a pan and pour sauce over top. Heat 1-2 minutes or until warm.
- Top with fresh basil, pepper, and red pepper flakes.
It doesn’t indicate how many once’s the jar of marinara sauce it should be. There’s different sizes.
Hi! My jar was 20 oz but any size should work fine (24 oz etc.) Enjoy!