Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, September/October 2013


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.



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. Look for it near other prepared fresh vegetables in the produce department of most supermarkets.

Nutrition Facts

about 1 1/2 cups
322 calories; protein 10.4g; carbohydrates 53.3g; dietary fiber 8.1g; sugars 5.2g; fat 7.1g; saturated fat 1.9g; cholesterol 4.4mg; vitamin a iu 6787.5IU; vitamin c 31.4mg; folate 33.5mcg; calcium 148.9mg; iron 2.7mg; magnesium 23mg; potassium 472.1mg; sodium 654mg; thiamin 0.1mg.

3 1/2 starch, 1/2 vegetable, 1/2 fat