Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: dinner
  • Method: stovetop
  • Cuisine: international



4 ounces red lentil rotini


1 tablespoons ghee

3 cups shredded kale

1 garlic clove, minced


4 ounces soft goat cheese, at room temperature

1/4 cup whole milk

1/2 cup shredded Parmesan

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Crushed red pepper, optional


  • Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
  • To make the pasta, bring a pot of salted water to a boil. Add the Red Lentil Rotini and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
  • Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
  • Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.


Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.

Keywords: lentil rotini