Green Lentil Penne with Butternut Squash Sauce and Pan Fried Sage Leaves

Serves 4


  • 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


  1. Cook Tolerant Green Lentil Penne according to package directions. Set aside.
  2. Preheat oven to 400℉. Line a large sheet pan with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. To a blender, add roasted vegetables, broth, salt, pepper, nutmeg, and pepper flakes and blend at high speed until very smooth.
  7. In a large bowl toss cooked pasta with sauce to taste. Serve immediately and garnish with 3 sage leaves per serving.
  8. Enjoy!