Creamy Tomato Penne with Greens

An amazingly delicious and nutritious one pot meal, add more veg at the beginning (fennel) or less lentils (to get the family used to it!)

Creamy Tomato Penne with Greens

A delicious and nutritious one pot meal
Servings 4 people
Total Time 45 mins


  • A very large casserole (or pot) or there won’t be enough room for the pasta
  • A sharp knife & chopping board
  • Measuring jug/tablespoon
  • Kettle


  • 3 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 2 cloves of garlic
  • 1/2 tin of tomatoes
  • Sprig rosemary & a bay leaf
  • 200g red lentils
  • 1.6 litres vegetable stock
  • 250g penne
  • 150g shredded greens, kale or cabbage
  • 100 ml single cream
  • salt and pepper


  • Warm the olive oil in the casserole – chop the onions and finely dice the carrot and mince the garlic. Add to the pot with salt and pepper. Cook on a low to medium heat for 10 minutes until the vegetables are soft. Put the kettle on and make your stock by pouring boiling water over the stock cube.
  • Add the tomatoes, herbs and lentils, stir for a minute or 2 until everything is coated then pour in the boiling stock. Simmer gently (around 10 mins) until the lentils are soft.
  • Stir in the pasta and add a little more salt. Cook for 5 mins then add the shredded greens, stirring so the pasta doesn’t stick.
  • When the pasta is al dente (after 10-12 mins total cooking time) pour in the cream and bring to the boil. Check seasoning and serve in bowls with some grated cheese if you like.
Calories: 2200kcal
Course: Main Course
Keyword: Pasta, Quick & Easy, Quick Meal, Vegetarian

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