Ziti with Chipotle Lentil Tomato Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
530 kcal
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Course
Main Course
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Cuisine
Fusion, Vegan, gluten-free
Ziti with Chipotle Lentil Tomato Sauce
Description
This recipe combines cooked ziti pasta with a richly flavored sauce made from sautéed red onions, garlic, and carrots seasoned with oregano and basil. Pureed tomatoes and chopped chipotle pepper add a smoky, spicy character, complemented by optional tomato paste for depth. Red lentils provide a creamy texture and plant protein, simmered with water until tender and thickened.
The sauce is adjusted with salt, black pepper, red pepper flakes, and a splash of apple cider vinegar to elevate brightness and balance. After cooking, the pasta is mixed in and allowed to sit covered briefly for flavors to meld. It’s finished with nutritional yeast or vegan parmesan for a savory, cheesy note and a drizzle of olive oil for richness.
This dish offers a satisfying, spicy vegan alternative for pasta lovers. The chipotle imparts warmth without overwhelming heat, and lentils create a thick, hearty sauce that complements the pasta’s shape and texture. It can be served as a standalone meal or paired with a simple salad.
Adjust spice levels by omitting or reducing red pepper flakes and removing chipotle seeds if desired. Using fresh or dried herbs and choosing quality tomatoes will enhance the sauce’s depth.
Ingredients
- 1.5 cups pasta uncooked, like Ziti or Penne
- 2 tsp extra virgin olive oil
- 1/2 cup red onion chopped small (1/4-1/2 inch)
- 3 cloves garlic minced
- 1/2 cup carrot chopped small, chopped
- 1/2 tsp oregano dry
- 1 tsp basil or 1 Tbsp packed chopped fresh basil, dry
- 2 tomato about 1.5 cups, large, juicy, pureed
- 1 tbsp tomato paste optional
- 1 chipotle chili pepper chopped or pureed with the tomatoes (remove the seeds to reduce heat if needed), or use 1/2 tsp chipotle pepper powder, two inch, in adobo sauce
- 1/3 cup red lentils washed and drained, aka pink lentils
- 1 cup water
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 1/4 tsp red pepper flakes feel free to omit, or cayenne, to taste
- black pepper a generous dash
- nutritional yeast or vegan parm, extra virgin olive oil for garnish
Instructions
- Cook the pasta according to instructions on the box.
- Meanwhile, heat oil in a skillet over medium heat. Add onions and garlic and cook for 4 minutes or until translucent.
- Add the carrots and herbs and mix well. At this point you can also add in veggies such as zucchini or thinly sliced mushrooms and cook for 3 minutes.
- Add the tomatoe puree and chopped chipotle pepper and cook for 5 minutes until slightly thickened. Add 1 tbsp tomato paste and a touch of sweetener for deeper flavor.
- Wash, drain lentils and add to the pan. Add water and Cook partially covered for 16 to 18 minutes or until the lentils are tender. Add salt, vinegar and peppers and mix in. Taste and adjust salt and heat. Cook a few minutes longer, uncovered, if the sauce is too thin. Reduce heat to low-medium.
- Add pasta to the sauce. Cook covered at low-medium heat for 2-3 minutes. let sit for another 2 minutes before serving. Sprinkle nutritional yeast or vegan parm and extra virgin olive oil and serve.
Notes
- Nutritional values are calculated per serving and can vary based on ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 93g | 31% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Sodium | 463mg | 19% |
| Potassium | 533mg | 11% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 4380IU | 88% |
| Vitamin C | 15.5mg | 17% |
| Calcium | 37mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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