Red Lentil Penne with Butternut Squash & Wild Mushrooms


  • 1 box Tolerant Organic Red Lentil Penne, cooked according to the directions on the package
  • 1 ¼ cups butternut squash, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • ½ cup white onion, julienned
  • 3 ounces wild mushrooms, sliced
  • 3 ounces baby spinach, chopped
  • 2 garlic cloves, crushed
  • ¼ teaspoon crushed red pepper flakes
  • Salt and pepper to taste


  1. Cook Tolerant Organic Red Lentil Penne according to the package directions. Set aside.
  2. In a medium pot over medium heat, bring water to a boil. Add butternut squash and cook until tender for 7-10 minutes and drain.
  3. Add olive oil, onions, mushrooms, crushed red pepper flakes and garlic to butternut squash. Cook for 3 minutes.
  4. Fold in pasta and spinach.
  5. Serve warm.