Step 1: Sauté Aromatics
Heat the olive oil in your large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, for about 4-5 minutes, or until softened and translucent. Add the minced garlic, dried Italian seasoning, optional red pepper flakes, salt, and black pepper. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.

Step 2: Add Liquids and Tomatoes
Pour in the can of crushed tomatoes and the vegetable broth. Stir everything together, scraping the bottom of the pot to loosen any flavorful bits. Bring the mixture to a simmer over medium-high heat.

Step 3: Add Pasta and Cherry Tomatoes
Once the liquid is simmering, add the dry red lentil pasta directly to the pot. Stir well to ensure the pasta is submerged in the liquid. Add the halved cherry tomatoes. Stir again.

Step 4: Simmer and Cook Pasta
Bring the mixture back to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot with the lid, and let it cook. The cooking time will depend on the specific brand of red lentil pasta you are using. Check the package directions for the recommended cooking time and start checking a couple of minutes before that. Typically, it takes around 8-15 minutes. It’s crucial to stir the pasta occasionally (every few minutes) during this simmering stage, making sure to scrape the bottom of the pot to prevent the pasta from sticking. If the mixture looks too dry before the pasta is cooked, add another splash of vegetable broth or water (1/4 to 1/2 cup at a time).

Step 5: Check Pasta Doneness and Add Spinach
When the pasta is nearly al dente (tender but still has a slight bite), remove the lid. Add the fresh baby spinach to the pot. Stir gently – the heat from the pasta and sauce will quickly wilt the spinach down within a minute or two. The cherry tomatoes should be softened and some may have burst, adding to the sauce.

Step 6: Add Creaminess (Optional) and Final Seasoning
If using, stir in your choice of heavy cream, coconut milk, cream cheese, or nutritional yeast. Stir until well combined and heated through (don’t boil vigorously if using dairy cream or cream cheese). Taste the pasta and sauce. Adjust seasonings as needed, adding more salt, black pepper, or red pepper flakes if desired. If the sauce seems too thick, you can thin it with a tiny splash more broth or water. If it seems too thin, let it simmer uncovered for another minute or two.

Step 7: Serve
Remove the pot from the heat. Ladle the One Pot Red Lentil Pasta into bowls. Garnish generously with fresh chopped basil or parsley and a sprinkle of Parmesan cheese or vegan Parmesan, if desired. Serve immediately and enjoy your minimal-cleanup meal!