Whole Wheat Penne with Butternut Squash and Roasted Red Pepper Sauce

Name: Whole Wheat Penne with Butternut Squash and Roasted Red Pepper Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 large cauliflower; 4 cups diced butternut squash; 1 large red bell pepper; salt and pepper to taste; ½-3/4 cup vegetable broth; 8 ounces whole wheat penne; ½ cup shredded Parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
348 kcal
Course
Main Course
Cuisine
American

Whole Wheat Penne with Butternut Squash and Roasted Red Pepper Sauce

Omar Parker

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Roasted butternut squash and red bell pepper are pureed into a healthy, creamy pasta sauce.

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Ingredients

Servings

1 large cauliflower cut into medium-sized florets
4 cups diced butternut squash
1 large red bell pepper sliced into 1-inch strips
salt and pepper to taste
½-3/4 cup vegetable broth
8 ounces whole wheat penne cooked according to package instructions
½ cup shredded Parmesan cheese optional

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Instructions

Preheat oven to 400ºF.
Spray two rimmed baking sheets with an oil mister (or line them with parchment paper). Put the cauliflower on one sheet and the squash and pepper on the other. Coat the vegetables with an oil mister or toss them with a drizzle of olive oil and sprinkle with salt and pepper. Roast the vegetables for 20 minutes, stir, and roast for an additional 20 minutes or until the they're tender and just beginning to brown. Remove from the oven and cool slightly.
Put ½ cup of broth, squash and pepper pieces in a blender or food processor and process until smooth. If sauce is too thick, add the remaining broth. Season to taste with additional salt and pepper if desired.
In a large bowl, combine the sauce, cooked penne, and cauliflower; toss to coat and divide into bowls.
To make the Crispy Parmesan Circles, heat the oven to 425ºF and line a baking sheet with parchment paper. Divide the cheese into 4 large circles on the baking sheet — the individual cheese shreds should touch, but they shouldn't overlap too much or they won't get crispy. Bake for 10-15 minutes, until crispy and browned on the edges.

Nutrition Information

Show Details

Calories 348kcal (17%) Carbohydrates 61g (20%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 9mg (3%) Sodium 368mg (15%) Potassium 997mg (28%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 15974IU (319%) Vitamin C 137mg (152%) Calcium 249mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 348 kcal

% Daily Value*

Calories	348kcal	17%
Carbohydrates	61g	20%
Protein	16g	32%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	9mg	3%
Sodium	368mg	15%
Potassium	997mg	21%
Fiber	10g	40%
Sugar	9g	18%
Vitamin A	15974IU	319%
Vitamin C	137mg	152%
Calcium	249mg	25%
Iron	2mg	11%