Make Cozy-for-Fall Red-Lentil Penne Using the Legume Pasta That’s About to Be *Everywhere*

Try a red lentil pasta recipe for quick dinners
Photo: Lorenzo Boni
Whether made from chickpeas, black beans, or hearts of palm, the growing trend toward veggie- and plant-based pastas allows red-sauce fiends to get their slurpy fix with a heaping side of health. And now, further proving that nutrient-dense dough has gone mainstream, one of the oldest and well-known pasta purveyors around wants a cut of the protein- and fiber-rich lasagna.

Armed with its 140 years in the biz, Barilla challenged itself to create one-ingredient legume noodles without compromising taste or texture, and the product officially launched earlier this month. Currently, four gluten-free and non-GMO options are up for the choosing: Red Lentil Rotini, Red Lentil Penne (both of which are made from just red-lentil flour and are 190 calories per serving, with 6 grams of fiber and 12 grams of protein), Chickpea Rotini and Chickpea Casarecce (both of which are made from just chickpea flour and are 190 calories per serving, with 8 grams of fiber and 11 grams of protein)—and you don't even have to head to a specialty store to score your own box. Plus, unlike some options that can end up a little mushy, these noodles are designed to give you the "al dente" texture you know and love.

Keeping some legume pasta on hand for busy weeknight dinners when you want a meal on the table in 10 minutes flat is always a good idea, and chef Lorenzo Boni—with the help of Barilla’s director of nutrition, Anna Rosales, RD—put together a veggie-packed recipe that provides all the cozy fall vibes. Check out the dietitian-approved recipe below for red lentil pasta with butternut squash.

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Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram, and Walnuts

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  • 1 box Barilla Red Lentil Penne
  • 4 Tbsp extra virgin olive oil, divided
  • ½ small yellow onion, chopped
  • 1 small butternut squash, diced ½-inch
  • 3 cups vegetable broth
  • 3 multicolor heirloom carrots, sliced
  • 2 Tbsp fresh marjoram leaves
  • ½ cup walnuts
  • salt and black pepper to taste


  • Icon for Gluten-free Gluten-free
  • Icon for vegetarian vegetarian

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