Braised Cauliflower & Squash Penne Pasta

September/October 2013

Your rating: None Average: 3.9 (71 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

16 Reviews for Braised Cauliflower & Squash Penne Pasta

Good but missing something.

I've been trying to find healthy recipes to incorporate into my diet. I'm a pasta lover but this dish is missing something. I took the advice of others and baked the cauliflower and squash(cut up) in olive oil, garlic, salt and pepper for 15 minutes @ 390 degrees first. Otherwise, I followed the recipe. I feel like it should have a creamy sauce with sliced kielbasa sausage. Perhaps it should be more of a side than a main dish.

Filling, Wholesome, Healthy
Nice meat free pasta dish w/ butternut squash

We rated this an A-. There was a little too much pasta for the amount of cauliflower and squash. I was a little worried after reading some of the reviews, so I roasted the squash and cauliflower 400 degrees for about 20-25 minutes. I got the pasta pot out and cooked up the garlic & spices, added the broth, brought it to a boil, and added the penne. Cooked according to pasta instructions then added the roasted vegetables. I'll try it the original way next time to see what a difference it makes.

easy to make

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
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
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

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