2 ratings

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

Gorgonzola, Granny Smith apples, and toasted walnuts have a particular affinity for each other

Recipe Courtesy of Explore Cuisine

"Gorgonzola, Granny Smith apples, and toasted walnuts have a particular affinity for each other. Here they are paired with Explore Cuisine gluten-free penne for a satisfying wholesome meal with higher protein, higher fiber, and lower net carbs."



For Gorgonzola Sauce

  • 1 Tablespoon butter
  • 1 Tablespoon shallot, finely diced
  • 1 Tablespoon gluten-free flour, such as Bob's Red Mill
  • 1 Cup whole milk
  • 4 Ounces gorgonzola, crumbled, divided - reserve some for garnish
  • Fresh ground pepper, to taste
  • Ground nutmeg, to taste

For the Red Lentil Penne

  • 1 Package red lentil penne, cooked, rinsed, drained
  • Olive oil
  • Salt and pepper
  • 1/4 Cup walnuts, chopped, toasted
  • 1/4 Cup fresh mint, thinly sliced
  • 1 Granny smith apple, sliced into matchsticks
  • 1 Lemon, juiced


For 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.

For the Red Lentil Penne

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.

Toss penne with a light amount of olive oil, salt and pepper. Plate penne in pasta bowls, and drizzle gorgonzola sauce over the penne.

Sprinkle with walnuts, gorgonzola crumbles, and chiffonade of mint.

Mound apple matchsticks on top in the center, and garnish with mint leaves.