Protein+™ Penne

with Mushrooms, Brussels Sprouts, Parsley, Crispy Sage & Toasted Almond

Made with

Barilla Protein+™ Penne

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Prep
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Skill
Casual
Diet
Vegetarian


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Ingredients 7 Servings

Ingredients
  • 1 box Protein+™ Penne
  • 10 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, chopped
  • 10 each Brussels sprouts, quartered
  • 2 cups oyster mushrooms, sliced
  • 2 cups shitake mushrooms, quartered
  • 2 tablespoons Italian parsley, chopped thin
  • 3 tablespoons almond flour, toasted
  • Sea salt to taste
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Instructions

  • Toast almond flour in a non-stick skillet with a little salt until slightly brown, set aside.
  • In the same skillet heat 6 tablespoons olive oil and fry sage leaves until crispy.  Place on a paper towel, season with salt and set aside.
  • Bring a large pot of water to a boil.
  • Meanwhile in a skillet sauté garlic with 4 tablespoons olive oil, add mushrooms and cook over high heat until slightly brown and thoroughly cooked. 
  • Cook pasta and Brussels sprouts together in seasoned boiling water. Drain and toss with mushrooms mixture and parsley. 
  • Top with crispy sage and toasted almond flour before serving.
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