This post is sponsored by Tolerant Foods. We have been compensated for time spent creating this post and the accompanying recipe. All reviews and opinions expressed in this post are based on our personal views.

We’re happy to partner with Tolerant this month to highlight #SimpleSwaps! This dish is our Caramelized Fennel & Charred Corn Pasta + Truffle Oil, and we often swap in Tolerant Foods Red Lentil Penne legume pasta for a healthier, protein-packed version.

Tolerant offers organic, single-ingredient, plant-based protein pastas that anyone can enjoy. It’s gluten free, non-GMO, and free of the 8 major allergens.

The combination of corn, fennel, vegan cream, and truffle flavor tastes like a rich bowl of pasta you’ll feel good about enjoying.

Caramelized Fennel & Charred Corn Pasta + Truffle Oil (Sponsored by Tolerant Foods)


  • 1 box Tolerant Red Lentil Penne
  • 2 medium ears of corn
  • 1 tablespoon olive oil
  • 2 cups thinly sliced fennel (cored, thinly sliced; reserve fronds for garnish)
  • 1/4 cup sliced shallot
  • 1/2 cup white wine
  • 1 cup vegan creamer (plain and unsweetened)
  • 1/2 cup vegan cream cheese
  • black truffle oil (for garnish)
  • sea salt and cracked black pepper (to taste)

Serves 4


Prepare Tolerant Red Lentil Penne according to package instructions. Set aside.

Turn your oven broiler on high. Place ears of corn on a sheet tray and in-to the oven. Roast under the broiler until lightly charred on each side. Remove from the oven, allow to cool, and cut the kernels away from the cob. Set aside.

In a large cast-iron pan over medium heat, add the olive oil, fennel, and shallot to the pan. Continue to cook until the fennel is soft and translucent and beginning to caramelize, about 15-20 minutes. Turn the heat up to medium-high and deglaze the pan with the wine. Allow the wine to reduce until most of the liquid has evaporated. Turn off the heat, add the corn, vegan creamer, and the vegan cream cheese. Stir to incorporate. Season to taste.

Toss pasta in sauce to coat. Divide pasta between 4 plates and garnish with fennel fronds and black truffle oil; add salt and cracked black pepper to taste.