Barilla Red Lentil Penne

with Sautéed Mushrooms, Cabbage, Sage, Rosemary, Chili & Lemon

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Ingredients 4 Servings

  • 1 box Barilla® Red Lentil Penne
  • 12 ounces porcini mushrooms, cleaned, thinly sliced
  • 1 tablespoon sunflower oil
  • 3 cups cabbage, shredded
  • 1 bunch green onions, thinly sliced
  • 1 cup vegetable broth
  • 2 tablespoons butter
  • 5 leaves fresh sage, finely chopped
  • 2-inch sprig fresh rosemary, finely chopped
  • Grated lemon zest to taste
  • Salt, black pepper and chili to taste
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  • Sauté mushrooms in a hot skillet with sunflower oil until crispy.
  • Season with rosemary, salt, and pepper set aside in a bowl.
  • Sweat the onion with butter. Add cabbage, season with salt and cook slowly for 10 minutes.
  • Add broth and boil for 15 minutes.
  • Stir in mushrooms. Add sage and chili to taste.
  • Bring a large pot of water to the boil. Cook pasta according to package directions.
  • Drain pasta, add to cabbage sauce, and mix well. Finish with lemon zest.

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