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Braised Cauliflower & Squash Penne Pasta

Braised Cauliflower & Squash Penne Pasta

In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian pasta extra flavorful. The starch from the pasta and vegetables combines with the broth as it simmers and creates a silky sauce. And you can make the whole dish in just one pot, so cleanup is a breeze.

Servings

4 servings, about 1 1/2 cups each

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 1tablespoon extra-virgin olive oil
  • 3large cloves garlic, minced
  • 1teaspoon dried thyme
  • 1/4teaspoon crushed red pepper
  • 4cups “no-chicken” broth or vegetable broth
  • 8ounces whole-wheat penne (about 3 cups)
  • 2cups 1-inch cauliflower florets
  • 2cups 1-inch pieces peeled butternut squash
  • Freshly ground pepper to taste
  • 1/4cup finely shredded Pecorino Romano cheese

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add garlic, thyme and crushed red pepper and cook, stirring, for 1 minute. Add broth, penne, cauliflower and squash. Bring to a boil over high heat. Reduce heat to a lively simmer and cook, uncovered, until the pasta is tender and the liquid is thickened and greatly reduced, 14 to 16 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.

Tips

In this vegetarian pasta, we like to use “no-chicken” broth (made from a vegetable base) for its rich flavor and pale golden color instead of darker vegetable broth.

For convenience, try using butternut squash that is already peeled and cubed.

Nutrition Facts

Per serving (recipe makes 4 servings, about 1 1/2 cups each)

Calories 330kcal
Carbohydrate Total 56g
Total Sugars 6g
Added Sugars 0g
Fiber 9g
Total Fat 8g
Saturated Fat 2g
Mono Saturated Fat 3g
Cholesterol 4mg
Sodium 594mg
Protein 11g
Potassium 475mg
Calcium 169mg
Folate 34mcg
Vitamin E 2mg
Vitamin B3 1mg