Creamy Vegetarian Pasta That’s Actually Healthy!

by Leanne Ward

My herbed ricotta and lentil penne pasta is oh so creamy and delicious! It’s a recipe that’s not only healthy and good for your gut health but also one of my favourite vegetarian meal prep recipes. It’s packed with protein, fibre and wholegrain, healthy carbs to keep you nourished and full all afternoon long. Comment below if you make it and let me know what you think!

Herbed ricotta and lentil penne pasta

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 41 voted )


  • 250g raw penne high fibre pasta
  • 4 cloves of garlic (minced)
  • 1 medium onion (diced)
  • 250g cherry tomatoes (cut into halves)
  • 200g mushrooms (cut into halves)
  • 2 medium (390g) zucchinis (diced)
  • 1 x 400g tin of brown lentils (rinsed and drained)
  • 375g light smooth ricotta
  • 1 bunch fresh basil
  • Salt and pepper to taste
  • 120g baby spinach
  • 40g pine nuts


1.    Cook pasta as per packet instructions, drain and set aside.

2.    Heat a non-stick pan over high heat and when hot, add the garlic and onion and stir until it becomes translucent. Add the cherry tomatoes, mushrooms, zucchinis and lentils and stir for 3-4 minutes until desired cooking consistency has been reached (ideally you want the zucchini/mushrooms to be just soft). Remove from heat. 

3.    In a small bowl, combine the light ricotta, basil and salt and pepper.

4.    In a large pot, add the cooked pasta, the vegetable mixture, the ricotta mixture and the baby spinach and mix well. 

5.    Divide into 4 even serves, sprinkle with pine nuts and enjoy!


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