Use gluten-free breadcrumbs to keep this dish gluten-free.

Equipment Needed

Measuring cups and spoons, large pot pot, pasta strainer, large sauté pan, baking sheet, jar, immersion blender and a roasting pan


Preheat the oven to 400°. 

Boil the red lentil penne according to package instructions and set aside.


Place the broccoli florets in a roasting pan, drizzle with 2 tablespoons of avocado oil and season with salt to taste.

Roast in the oven for 10 to 15 minutes, or until the florets are slightly crispy.

In a large sauté pan over medium-high heat, add 1/4 cup of avocado oil, green onions, sage, walnuts, chili flakes and minced garlic. 

Sauté for 5 to 7 minutes or until the garlic is brown. Let cool. 

Using a spatula, transfer the contents to a jar and add the breadcrumbs, basil and parsley.

Purée until smooth using an immersion blender.

Transfer the mixture back to the pan and add the roasted broccoli, the cooked penne and the chicken stock.

Over medium heat, stir to combine.

Transfer to a serving dish, top with grated Parmesan cheese, serve and enjoy!

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