Red Lentil Penne with Mushroom Cream Sauce

2019-05-07
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Earthy, crunchy, smoky and smooth: this dish gives you all the textures to complement the beautiful red penne.

Instructions

Step 1

For the mushroom cream sauce, combine all the ingredients together and stir well. Set aside in the fridge for later use.

Step 2

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.

Step 3

In a large rondo, combine Portabella mushrooms, grilled corn, smoked bacon, peas and mushroom cream, and bring to a simmer.

Step 4

Heat the red lentil pasta in a pasta cooker or hot boiling water for 1 minute.

Step 5

Add drained penne and simmer an additional minute.

Step 6

Plate the pasta and garnish with parmesan cheese.

Ingredients

  • 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
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 593g
Servings Per Container

Amount Per Serving
Calories 780
Calories from Fat 414
% Daily Value*
Total Fat 46gg
71%
Saturated Fat 20gg
100%
Trans Fat 0gg
Cholesterol 150mgmg
50%
Sodium 3350mgmg
140%
Total Carbohydrate 62gg
21%
Dietary Fiber 8gg
32%
Sugars 9gg
Protein 30gg
60%

Vitamin A %
Vitamin C %
Calcium 202mg%
Iron 5mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.