Barilla Red Lentil Penne

with Mushrooms and Coconut Cream

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Ingredients for 4 people:

  • 1 box Barilla Red Lentil Penne
  • 1 tbsp. Butter
  • 1 Garlic Clove, chopped
  • ½ lb. Shitake Mushrooms
  • ¼ cup, White wine
  • 1 cup, Vegetable Broth
  • ½ cup, Coconut Cream
  • Salt and White pepper to taste
  • ½ cup Grated Parmigiano Reggiano
  • 1 tbsp. Chopped Parsley
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  • Bring a large pot of water to a boil. Meanwhile, in a large skillet gently cook the garlic in olive oil for 1-2 minute over medium heat until fragrant. 

  • Add the mushrooms and increase the heat to high, season with salt and pepper. Cook until lightly browned approximately 5 minutes.

  • Add the white wine and reduce by 1/2. Then add the broth and coconut cream and bring the mixture to a simmer.

  • Cook the pasta according the the directions. Drain and combine with the sauce.

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

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