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Vegetable Herb Pasta

5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 1 box 10oz Pasta Lensi Red Lentil Fusilli
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons dried oregano
  • 6 oz can tomato paste
  • 1 teaspoon salt or add to taste
  • ½ cup of boiled pasta water or more to thin out tomato paste
  • 1 zucchini chopped small
  • 1 squash chopped small
  • 10 oz baby bella or cremini mushrooms sliced
  • **Garnish with fresh basil finely minced (optional)


  • Cook the Pasta Lensi Red Lentil Fusilli in salted water as indicated in package directions. Boil pasta to preferred texture, remove from heat, drain, and set aside.
  • While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.
  • Add salt and oregano to season the onions and cook for about 30-60 seconds.
  • Pour in tomato paste and ½ cup of water from the boiling pasta. Stir together and gently raise heat so that the sauce boils. If needed add more boiling water, but do so ¼ cup at a time.
  • Simmer the sauce in medium-low heat and add mushrooms, zucchini, and squash. Stir and cover pot for about 10-15 minutes allowing vegetables to soften. I prefer my vegetables with a little crispness to the bite. Use a fork to puncture the vegetables to gauge desired softness.
  • Pour the drained Pasta Lensi Red Lentil Fusilli into a large mixing bowl and then pour your vegetable herb sauce on top and mix until your Red Lentil Fusilli is coated. (Alternatively, instead of using a mixing bowl, you can pour your pasta directly into the pot with the vegetable and herb sauce). Garnish with minced basil leaves and enjoy!


Source: “Most Americans Don’t Eat Enough Fruits and Veggies” Harvard’s Women’s Health Watch, February, 2018, https://www.health.harvard.edu/staying-healthy/most-americans-dont-eat-enough-fruits-and-veggies