Barilla Red Lentil Penne with Harissa and Coconut Cream Sauce

  • Yield : 24 2oz servings
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe created by Yury Krasilovsky.


Step 1

1. Bring a large pot of water to a boil, meanwhile in a large rondo gently cook the shallots and garlic in olive oil for 3-4 minute over medium heat until fragrant.

Step 2

2. Add the harissa and cook for 2 additional minute.

Step 3

3. Add the mushrooms and increase the heat to high, season with salt and pepper and cook until lightly browned approximately 10 minutes.

Step 4

4. Add the white wine and reduce by ½ then add the broth and coconut cream and bring the mixture to a simmer.

Step 5

5. Cook the pasta according to the directions, drain and combine with the sauce.

Step 6

6. Remove the skillet from the heat then add the cheese and parsley, stir to combine.


  • 3 lbs Barilla Red Lentil Penne
  • 3/4 Cup butter
  • 3 Large shallots, thinly sliced
  • 12 Garlic cloves
  • 3/4 Cup harissa
  • 3 lbs Mixed wild mushrooms, sliced
  • 3 Cups white wine
  • 3 Cups vegetable broth
  • 90 Oz Coconut milk
  • Salt and white pepper to taste
  • 3 Cups grated Parmigiano Reggiano
  • 1/2 Cup chopped parsley
Chef Recommended Cuts
  • Red Lentil Penne
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Nutritional Info

This information is per serving.