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Braised Cauliflower & Squash Penne Pasta

September/October 2013

Your rating: None Average: 4 (46 votes)

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.


Braised Cauliflower & Squash Penne Pasta Recipe

14 Reviews for Braised Cauliflower & Squash Penne Pasta

07/09/2014
Anonymous
Yum

This was a simple & easy recipe for the summer. Didn't have any squash, but added spinach at the end and also some kalamata olives. Didn't have Parmesan so used feta.

easy, quick
Comments
06/16/2014
Anonymous
Just one change...

This was a good recipe but braising the 1 inch chunks of cauliflower and butternut squash takes about 25 minutes, not 15. That being said, I would not add the penne until the last ten minutes or so in the process if you want your pasta to be al dente and not mushy.

Flavorful, Filling, Easy
Comments
05/12/2014
Anonymous
Could be salvaged by roasting the squash and cauliflower

I am a huge fan of Eating Well recipes, and this was my first disappointment. I just think braising was the wrong technique here. What's better than roasted cauliflower and roasted butternut squash? Next time, I would toss the veggies with a little olive oil and roast them in a 375 oven for about 45 minutes. Then I would add them to a pan where I had sauteed the garlic, thyme, and red pepper flakes. Finally, I would stir in the almost-cooked pasta and about half a cup of salty cooked pasta water. Let that cook about two minutes, toss with cheese, top with some chopped parsley, and you're done.

Good ingredients
Comments
05/12/2014
Anonymous
Could be salvaged by roasting the squash and cauliflower

I am a huge fan of Eating Well recipes, and this was my first disappointment. I just think braising was the wrong technique here. What's better than roasted cauliflower and roasted butternut squash? Next time, I would toss the veggies with a little olive oil and roast them in a 375 oven for about 45 minutes. Then I would add them to a pan where I had sauteed the garlic, thyme, and red pepper flakes. Finally, I would stir in the almost-cooked pasta and about half a cup of salty cooked pasta water. Let that cook about two minutes, toss with cheese, top with some chopped parsley, and you're done.

Good ingredients
Comments
11/18/2013
Anonymous
Kids and Farm Dad Approved

I can't believe how incredibly easy this was to make! It was so fast and the flavors burst. All 3 of my children loved it and my husband (a cattle rancher - for Pete's sake!) raved about how good it was. We made it exactly to recipe. I'm making it again tonight, but will add some more veggies (carrots and spinach). This is going to be a staple in our house.

quick, easy, delish, versatile
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