Barilla Red Lentil Penne with Harissa and Coconut Cream Sauce

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.