Red Lentil Penne with Mushroom Cream Sauce

Earthy, crunchy, smoky and smooth: this dish gives you all the textures to complement the beautiful red penne.

3 Lbs. Barilla Red Lentil Penne
¾ cup grilled corn kernels
¾ cup peas
6 tablespoon shredded parmesan cheese
5 quart chicken stock
1 cup mushroom base
6 ea Portabella mushrooms, diced
½ cup smoked bacon, lardons
½ gal mushroom cream
5 qt alfredo sauce
  1. For the mushroom sauce, combine the chicken stock, mushroom cream, mushroom base and alfredo sauce together and stir well. Set aside in the fridge for later use.
  2. Bring a large pot of water to a boil and season with salt. Cook the pasta for 3 minutes then drain and toss with some oil. Place onto a sheet tray and into the fridge to cool down.
  3. In a large rondo, combine Portabella mushrooms, grilled corn, smoked bacon, peas and mushroom cream, and bring to a simmer.
  4. Heat the red lentil pasta in a pasta cooker or hot boiling water for 1 minute.
  5. Add drained penne and simmer an additional minute.
  6. Plate the pasta and garnish with parmesan cheese.