Recipe Developed by Barilla for Professionals


Barilla Red Lentil Penne with Harissa and Coconut Cream Sauce
3 pounds Barilla Red Lentil Penne
3/4 cup butter
3 large shallots, thinly sliced
12 garlic cloves
3/4 cup harissa
3 pounds mixed wild mushrooms, sliced
3 cups white wine
3 cups vegetable broth
90 ounces coconut milk
Salt and white pepper to taste
3 cups grated Parmigiano Reggiano
1/2 cup chopped parsley