Lentil Pasta with Creamy Mustard Sauce

Lentil Pasta with Creamy Mustard Sauce is a quick, flavorful weeknight dish that’s gluten- free and made with red lentil pasta!

Are you on board? 

With the whole lentil or chickpea pasta situation.

I will be the first to admit that I was like there is no way it actually tastes like real pasta. PA-LEASE. Honestly, I thought it would taste like dirt paste. 

Well, I shouldn’t have been so judgmental because Scout’s Honor the red lentil pasta tastes like pasta. I actually kind of prefer it to basic box pasta.

Now, if I was in Italy eating homemade spaghetti noodles every day then I might have a different opinion. Since we don’t eat a ton of pasta in general, I’m digging the lentil version. 

Why do I like red lentil pasta?

For me, it doesn’t leave me feeling bloated afterwards. TMI? The pasta just sits better with my stomach and like I said it does taste pretty delicious.  Plus, I love that it has a ton of protein per serving. Like 25 grams! So I don’t feel terrible about eating a plate full of, well, pasta! 

Besides this Lentil Pasta with Creamy Mustard Sauce being somewhat healthy, it comes together in like 15 to 20 minutes. 

How do I cook the red lentil pasta?

The cooking process is the same as regular white pasta. I have found that the lentil pasta cooks a bit quicker so if the box says 10 minutes, I generally turn off the heat around the 8 minute mark or just shy of al dente. The pasta will keep cooking and you really don’t want to over cook this type of pasta because it can become gummy. 

Once you’ve got the red lentil pasta cooked the sauce comes together quickly. 

You will need:

Italian sausage (or any type of protein…chickpeas would be great vegetarian alternative)
Heavy cream ( I said this meal would be healthy-ish)
Whole grain mustard 
White wine (plus, more for consuming!)
Fresh basil

THAT’S IT! I like to squeeze this dish in during the week because it’s a no brainer. And with only a few ingredients, I can make this quick, fast, and in a hurry. 

Lentil Pasta with Creamy Mustard Sauce


  • l lb red lentil rigatoni pasta
  • 1 tbsp olive oil
  • 8 ounces Italian sausage (or 1 15oz can chickpeas)
  • 3/4 cup white wine
  • 3/4 cup heavy cream
  • 3 tbsp whole grain mustard
  • fresh chopped basil, for garnish


  1. Bring a large pot of water to a boil. Add a pinch of salt and pasta. Cook the pasta until al dente about 8 to 10 minutes. Drain the pasta and set aside.
  2. Meanwhile, preheat a skillet to medium-high heat. Add the sausage and cook until no longer pink about five minutes. Next, add in the wine and let it simmer for a minute or two scraping the brown bits from the bottom of the pan. You will want to reduce the wine by half for about 3 to 5 minutes.
  3. Next, add in the cream and mustard. Simmer the mixture for another two minutes. Remove the skillet from the heat and stir in the reserved pasta and fresh basil. Serve immediately!
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