Cheesy Lentil Pasta

by Becca
4 Servings
20 min

This cheesy lentil pasta is the perfect hearty comfort food – it can be made in just 20 minutes, with 6 store cupboard ingredients! Plus, it’s really kid friendly and full of goodness.

I always share easy recipes on my blog, but this cheesy lentil pasta recipe is suuuper simple, even for me – I figure that’s what we could all do with right now. There’s enough on our minds without having to worry about what we’re eating, so this comforting, cheesy lentil pasta can be on the table in 20 minutes, using just 6 common store cupboard ingredients. Hooray!

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 300 g (~ 10 1/2 oz) pasta
  • 200 g (~ 1 cup) red lentils
  • 150 g (~ 1 cup) frozen sweetcorn
  • 150 g (~ 1 cup) frozen peas
  • 200 g (~ 1 2/3 cups) frozen sliced mushrooms
  • 175 g mature cheddar cheese, grated (~ 1 3/4 cups when grated)
  • Salt
  • Black pepper

Add all of the ingredients except for the cheese to a large saucepan. Add a generous amount of water, and boil for around 15 minutes, until the pasta is soft and the lentils are starting to break down. Drain the water.
Add the grated cheese and some salt and pepper to the pan, and turn the heat down low. Mix well to combine, until the cheese has fully melted. Best served immediately.
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  • Sarah Sarah on Jan 29, 2024

    can you bake it

    • Cso51108026 Cso51108026 on Apr 10, 2024

      You TOTALLY can bake this!!! Rather than mix all of the cheese into the pasta mixture, sprinkle some on top, bake at 350-375 for about 15-20 minutes (or, pop it under the broiler for just a few minutes). Yum!!!

  • Brenda Cascio Brenda Cascio on Mar 12, 2024

    Can you substitute canned corn and peas instead of frozen

    • Cso51108026 Cso51108026 on Apr 10, 2024

      Sure, but drain them well! But, if given the choice between canned and frozen, I always prefer frozen. And you don't need to do peas/corn; if your family hates peas, throw in green beans, corn, and carrots (my family's favorite); I've also used cauliflower/broccoli blend. It's customizable!!