17 September 2019
| THE HEARTBEAT OF WOMEN'S SPORT

Recipe: Red Lentil Penne with Gorgonzola Sauce, Walnut, Apple and Mint

November 4, 2016
red-lentil-penne
With the smooth texture of flour pasta and the benefits of lentils, Red Lentil Penne makes a great alternative for easy weekday suppers. Comprised of only two ingredients, this pasta is packed with 11g of protein and a good source of fibre. Organic, gluten-free and free of GMOs, and Low GI, it’s pasta reinvented!

red-lentil-penne
Photo Credit: Lori Hirsch Stokoe tastewiththeeyes.com

Preparation 15 minutes + 15 minutes cooking. Serves: 4

Ingredients

  • 1 tbsp butter
  • 1 tbsp shallot fine dice
  • 1 tbsp gluten-free flour
  • 1 cup whole milk
  • 4 oz gorgonzola crumbled, divided – reserve a few tablespoons for garnish
  • fresh ground black pepper
  • few grates of whole nutmeg
  • 1 pkg. explore cuisine red lentil penne cooked, rinsed, drained
  • olive oil
  • salt and pepper
  • ¼ cup walnuts chopped, toasted
  • fresh mint
  • 1 granny smith apple
  • 1 lemon
Method
Gorgonzola Sauce: Melt butter in a saucepan over medium-low heat. Add shallot and cook until very soft but not brown. Whisk in flour and cook for one minute. Raise heat and slowly add milk, whisking. Bring mixture to barely a boil. Turn down heat and whisk until slightly thickened. Add gorgonzola. Whisk until cheese is melted. Season with pepper and nutmeg.
Penne Recipe: Slice mint leaves into a fine chiffonade. Reserve a few small leaves for garnish. Cut apple into matchsticks then toss with lemon juice and set aside.
Assembly: Toss penne with a light amount of olive oil, salt and pepper. Plate penne in pasta bowls. Drizzle gorgonzola sauce over the penne. Sprinkle with walnuts, gorgonzola crumbles, and chiffonade of mint. Mound apple matchsticks on top in the center. Garnish with mint leaves.
For more recipes visit: www.explorecuisine.com
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