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