Barilla Red Lentil Penne with Sautéed Mushrooms, Cabbage, Sage, Rosemary, Chili and Lemon

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Ingredients for 2 People:

  • 160g Barilla® Red Lentil Penne
  • 200g Porcini mushrooms
  • 200g Cabbage
  • 50g Green onion or onion
  • 200g Vegetable broth
  • 15g Rice flour
  • 40g Butter
  • 20g Sunflower oil
  • Fresh sage
  • Fresh rosemary
  • Grated lemon zest
  • Salt and chili
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  • Clean the mushrooms and chop into slices half a centimetre thick. Roast in a hot pan with the seed oil until crispy. Season with finely chopped rosemary

  • Cut the onion into thin slices and sweat with a little butter

  • Separate the paler cabbage leaves and thinly slice before adding to the onion. Season with salt and cook slowly for 10 minutes
  • Add the vegetable stock and boil for a further 15 minutes
  • Dissolve the rice flour with a drop of cold water before adding to the pan and cooking for another 3 minutes. Add finely chopped sage and chili to taste
  • Bring a pan of water to the boil and add salt
  • Cook the Red Lentil Penne for 7-9 minutes
  • Chop the darker cabbage leaves cut into 1 cm strips and add after 7 minutes. Drain, add to the cabbage sauce and mix well
  • Garnish with the sautéed mushrooms and serve
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