Lentil pasta with seitan and asparagus

By the GetYourMacros team · 18 September 2026

High-protein red lentil pasta tossed with a savory seitan ragù and crunchy asparagus tips.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 80 g Red lentil pasta
• 150 g Seitan
• 150 g Asparagus
• 1 Shallot (30 g)
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Finely mince the seitan to a ground meat consistency using a knife or a small mixer.
3. Clean the asparagus, removing the woody ends, and slice the stalks into rounds, keeping the tips whole.
4. Sauté the finely chopped shallot with olive oil in a pan, then add the minced seitan and brown for 5 minutes.
5. Add the asparagus to the pan with a splash of water and cook for 6-7 minutes until tender-crisp.
6. Cook the lentil pasta according to package instructions, drain it 'al dente', and reserve a bit of cooking water.
7. Toss the pasta into the pan with the seitan and asparagus, adding cooking water as needed to create a creamy sauce.

Tips

• Lentil pasta cooks faster than wheat pasta, so check it early to ensure it remains al dente.
• Adding a spoonful of nutritional yeast at the end provides a cheesy flavor and extra protein.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.