Red Lentil Penne with Mushroom Cream Sauce2019-05-07
Earthy, crunchy, smoky and smooth: this dish gives you all the textures to complement the beautiful red penne.
For the mushroom cream sauce, combine all the ingredients together and stir well. Set aside in the fridge for later use.
Bring a large pot of water to a boil and season with salt. Cook the pasta for 3 minutes then drain and toss with some oil. Place onto a sheet tray and into the fridge to cool down.
In a large rondo, combine Portabella mushrooms, grilled corn, smoked bacon, peas and mushroom cream, and bring to a simmer.
Heat the red lentil pasta in a pasta cooker or hot boiling water for 1 minute.
Add drained penne and simmer an additional minute.
Plate the pasta and garnish with parmesan cheese.
- 6 boxes Barilla® Red Lentil Penne
- 6 ea Portabella mushrooms, diced
- ¾ cup grilled corn kernels
- ½ cup smoked bacon, lardons
- ¾ cup peas
- ½ gal mushroom cream
- 6 tbsp shredded parmesan cheese
- Ingredients for the mushroom cream sauce:
- 5 qt chicken stock
- 5 qt alfredo sauce
- 1 cup mushroom base
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.