Get ready for an easy, hearty, and vegan protein-packed meal that you can put together in just 30 minutes! This Rice Cooker Pasta w/ Lentils is definitely going to change the game– who knew that you could make pasta in the rice cooker?!
This recipe is inspired by Jasmine’s mom. Every week she puts together a big batch of legumes for the family and one of those was her famous tomatoey lentils! I asked her for the recipe because I just had to share it with you all here on the blog and it turned out to be one of the simplest recipes I’ve made. We adapted it to create a pasta sauce and voila, our rice cooker pasta was born!
If anyone is interested in our rice cooker, it is from the brand Vita Clay. This post is not a sponsored post but we did get sent a cooker to try out and we have had great results with it and would highly recommend it! It is not only a rice cooker but it also a slow cooker, digital steamer, and yogurt maker. You can use the code “vegan10” for a discount 🙂
This recipe is made in conjunction with our healthy eating challenge we are doing for the month of January– have you joined along? It is never too late to join, and we encourage you to join our facebook group as it as made this month of healthy eating so much easier with a supportive community! It’s been such a fun experience to see everyone’s delicious meals on #SSVhealthy 2018 🙂
Jasmine and I also put together a Vegan Spanish Rice and Beans (above) as another rice cooker meal for you to try out! It is easy, hearty, and you can have ready in just 35 minutes, including prep time! It is guaranteed to hit the spot 😉 You can check out the recipe here.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Get ready for an easy, hearty, and vegan protein-packed meal that you can put together in 30 minutes– our Rice Cooker Pasta w/ Lentils is definitely going to change the game.
Ingredients
2 cups fusilli pasta (gluten-free if needed)
2 cups vegetable broth (we recommend the low-sodium and oil-free Engine 2 brand)
1 can cooked green lentils, rinsed and drained
1/2 cup frozen vegetable mix
1/2 medium white onion, diced (about 1/2 cup)
3 cloves of garlic, minced
25 oz. oil-free marinara (we used the Whole Foods Market 365 brand)
Add all of the ingredients into your 8-cup rice cooker pot and mix thoroughly until uniform, making sure that the liquid is at least 1/4” above the pasta and lentils.
Cover and set it to cook on the “white rice” setting. Cook for about 15-20 minutes, mixing halfway through. *
Remove lid and allow the Spanish rice to cool for 5 minutes, then season with salt and pepper to taste.
Serve with a sprinkle of vegan parmesan and fresh basil.
Notes
It will take about 15-20 minutes to cook the pasta, depending on your rice cooker.
Based on your feedback we have updated this recipe to use cooked rather than dry lentils! 🙂
I don’t know difference between a rice cooker and instant pot but would like to make this in my IP. So question is after cook time, do u recommend a quick release or let it release on its own? I did make it on stove though, and like all ur recipes, it is great! Thanks ????
[…] Pasta with Lentils. Who doesn’t love pasta? This dish makes it easy to get a good helping of protein without any meat in a delicious, spaghetti-like sauce. […]
[…] uni days when I couldn’t cook as there was no gas at that moment. Here is a plant-based pasta recipe by sweetsimplevegan that you will absolutely love! I have yet to try this version but just by […]
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Hi!
This looks amazing. Do you know how would I adjust this recipe for a slow-cooker? Or is that not really possible?
Thanks!
K
Hi K! We have not tested out this recipe in a slow cooker so I am not able to give you a definitive answer, but I did find this recipe online that can hopefully help you adapt this one 🙂 https://mywholefoodlife.com/2014/03/08/crock-pot-spaghetti-vegetables/
I don’t know difference between a rice cooker and instant pot but would like to make this in my IP. So question is after cook time, do u recommend a quick release or let it release on its own? I did make it on stove though, and like all ur recipes, it is great! Thanks ????
★★★★★
We recommend doing a quick release. Glad you enjoyed it 🙂
[…] Pasta with Lentils. Who doesn’t love pasta? This dish makes it easy to get a good helping of protein without any meat in a delicious, spaghetti-like sauce. […]
What size rice cooker are you using? I think mine is only a 6 cup. Can you recommend any adaptations for doing this on the stove top instead?
Thank you for the question. We use an 8-cup rice cooker. Unfortunately, we haven’t tested a stove-top option for this recipe.
[…] uni days when I couldn’t cook as there was no gas at that moment. Here is a plant-based pasta recipe by sweetsimplevegan that you will absolutely love! I have yet to try this version but just by […]