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.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
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- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 4 cups “no-chicken” broth (see Tips) or vegetable broth
- 8 ounces whole-wheat penne (about 3 cups)
- 2 cups 1-inch cauliflower florets
- 2 cups 1-inch pieces peeled butternut squash (see Tips)
- Freshly ground pepper to taste
- 1/4 cup finely shredded Pecorino Romano cheese
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