- 1 box Tolerant Green Lentil Penne
- 1 leek
- 2 cups ¾” cubes butternut squash
- 2 tablespoons olive oil, divided
- 3 garlic cloves, peeled
- 12 sage leaves
- 1½ cups low-sodium vegetable broth
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon red pepper flakes
- Cook Tolerant Green Lentil Penne according to package directions. Set aside.
- Preheat oven to 400℉. Line a large sheet pan with parchment paper.
- On a cutting board, cut off the root and dark green part of the leek, reserving the white and light green parts. Cut leeks in half lengthwise, rinse well and roughly chop.
- On a prepared sheet pan, toss together squash, leek, 1 tablespoon oil, and garlic and arrange in a single layer. Roast until vegetables are tender and browning around the edges, about 30 minutes, stirring halfway through.
- In a small skillet, heat the remaining 1 tablespoon oil over medium-high heat. When the oil shimmers, add sage leaves and fry until they turn a slightly darker shade of green, about 20 seconds, flipping halfway through. Transfer to a paper towel to drain. Set aside.
- To a blender, add roasted vegetables, broth, salt, pepper, nutmeg, and pepper flakes and blend at high speed until very smooth.
- In a large bowl toss cooked pasta with sauce to taste. Serve immediately and garnish with 3 sage leaves per serving.