Red lentil penne is gluten-free, grain-free, and has nearly twice the protein of its traditional wheat-based counterpart. Eight fewer carbs per serving is a nice bonus. We threw this together with ingredients we had in on-hand. Switch it up any way you want with different veggies. Perfect for a quick weeknight meal and leftovers are even better the next day. Top with vegan parmesan and enjoy a hearty, plant-based dinner that’s loaded with protein.Print
Instant Pot Red Lentil Penne with Vegan Marinara Sauce
- 1 28-ounce can petite diced tomatoes (no salt) with liquid
- 1 14.5-ounce can fire roasted tomatoes (unseasoned, with liquid)
- 2 cups water, divided
- 2 tightly packed cups chopped kale
- 1 8.8-ounce box Barilla red lentil penne
- 1 8-ounce container baby bella mushrooms, sliced
- 1 large carrot, chopped
- 1 medium yellow onion, diced
- 1 small zucchini, chopped
- 1/2 6-ounce can tomato paste (3 oz)
- 1 tbsp Italian seasoning
- 1 tbsp extra-virgin olive oil
- 1 tsp Lakanto Classic Sweetener
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- Vegan parmesan for topping (optional)
To a blender or food processor (we used a Ninja pitcher) add the petite diced tomatoes, 1 cup water, salt and spices, tomato paste, and Lakanto, and pulse until combined. Remove blade (if necessary) and stir in the fire roasted tomatoes. Set aside.
Set Instant Pot to Sauté and dice the onion. Add the olive oil to the heated Instant pot, then add the onion and stir. Cook 2-3 minutes, stirring as needed. While the onion is cooking, chop the carrot. Add the carrot to the translucent onions, stir, and turn the pot off. Deglaze the bottom of the pot with 1/2 cup of the remaining water, scraping up any browned areas.
Slice the mushrooms, chop the zucchini and kale, and add to the pot on top of the carrots and onions (order isn’t important).
Top the vegetables with the entire box of penne, spreading it into an even layer.
Top the penne with the tomato mixture, spreading evenly over all the penne but do not stir the layers together.
Use the remaining 1/2 cup water to swish any remaining tomato mixture from the pitcher/bowl and pour into the Instant Pot.
Set Instant Pot to Manual/High for 6 minutes. As soon as cook time ends, vent manually. When the pin drops, open the Instant Pot, remove the inner pot and stir. Serve immediately, topped with vegan parmesan or shredded vegan cheese, as desired.
We remove the inner pot immediately after opening the Instant Pot to separate it from the heating element and stop the cooking process. The pasta will be al dente and will continue cooking and become mushy or pasty if left inside the hot Instant Pot.
Refrigerate leftovers in an airtight container up to 4 days.
Total time does not include pressurizing/release time.
Nutrition Estimate Per Serving (ABOUT 1 1/2 CUPS) – Calories: 243.4, Sugar: 8.6g, Sodium: 165g, Fat: 3.5g, Saturated Fat: .2g, Cholesterol: 0mg, Carbohydrates: 43.4g total/34.3g net, Fiber: 9g, Protein: 14.2g, Vitamin A:.189.5%, Vitamin C: 50.4%, Calcium: 29%, Iron: 7.4% (based on 2,000 calorie diet).
Keywords: INSTANT POT PASTA, VEGAN PASTA, LENTIL PASTA, RED LENTIL PASTA, LENTIL PENNE, GLUTEN-FREE PASTA, PLANT-BASED, PLANTBASED, VEGETARIAN, VEGAN, LOW-FAT, HEALTHY DINNERS, WEEKNIGHT MEALS, FAST DINNER RECIPES, INSTANT POT, MARINARA