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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013
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Ingredients

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Directions

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  • Heat oil in a medium 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, 10 to 15 minutes. Remove from heat, stir in pepper and let stand for 5 minutes. Serve topped with cheese.

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Tips

For this recipe, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.

For convenience, try using butternut squash that is already peeled and cubed. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.

Nutrition Facts

323.6 calories; protein 10.4g 21% DV; carbohydrates 53.5g 17% DV; exchange other carbs 3.5; dietary fiber 8.2g 33% DV; sugars 5.2g; fat 7.1g 11% DV; saturated fat 1.9g 9% DV; cholesterol 4.4mg 2% DV; vitamin a iu 6787.9IU 136% DV; vitamin c 31.6mg 53% DV; folate 33.6mcg 8% DV; calcium 150.6mg 15% DV; iron 2.7mg 15% DV; magnesium 23.3mg 8% DV; potassium 476.1mg 13% DV; sodium 654.1mg 26% DV; thiamin 0.1mg 7% DV.