Pulse pastas are all the rage right now, and I totally get why! Explore Cuisine has an amazing Organic Green Lentil pasta that I made this dish with. I could not believe this when I read the nutrition facts label…the pasta has 13g of protein per serving! It is a great gluten free option, low in saturated fat and packed with nutrients. And it honestly has the same regular pasta texture! It pairs perfectly with this homemade Alfredo sauce that I made (but let’s be real what doesn’t taste yummy with Alfredo sauce) – all in all it is a great vegetarian friendly pasta!

Alfredo Lentil Penne w/ Butternut Squash & Kale

2016-05-09 09:00:13

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Ingredients

1. 1 box Organic Green Lentil Pasta
2. 1.5 cups vegetable broth
3. 1/4 cup heavy cream
4. 3/4 cup fat free milk
5. 1 package frozen butternut squash
6. 1 cup chopped kale, fresh
7. 1/2 white onion, finely diced
8. 4 Tbsp. Kerrygold butter
9. 2 Tbsp. crushed garlic
10. 1/2 tsp. nutmeg
11. 1 tsp. brown sugar
12. 3/4 cup shredded Parmesan + more for garnish
13. 1 Tbsp. fresh rosemary
14. 1 Tbsp. fresh sage
15. salt and pepper to taste

Instructions

1. Bring a pot of water to boil, and cook pasta according to box instructions.
2. Melt butter in a large saucepan and saute chopped onion, rosemary, sage and garlic. Cook until onions soften.
3. Add in the butternut squash, vegetable broth, nutmeg, brown sugar, salt and pepper.
4. Stir, cover and cook for 10 minutes on medium heat - or until butternut squash is softened. Then add in milk, heavy cream, Parm, and kale. Stir and then add in pasta. Serve warm. Enjoy!

By Kroll's Korner

Krolls Korner https://krollskorner.com/