Penne with Roasted Red Pepper Cream Sauce
with roasted rosemary cauliflower

Name: Penne with Roasted Red Pepper Cream Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 Onions, medium, chopped; 1 jar Red peppers, roasted (12 oz), chopped; 2 Tbsp Parsley, chopped; 8 to 10 oz Pasta, penne; 2 tsp Oil, cooking; 1/2 cup Milk; 1/2 cup Cream; 4 oz Cheese, parmesan, grated; 2 oz Cheese, feta, crumbled; 2 tsp Rosemary, fresh, chopped; 1 head Cauliflower, chopped; 1 1/2 Tbsp Oil, olive; 1 tsp Oregano, dried; 2 oz Cheese, feta, crumbled

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Penne with Roasted Red Pepper Cream Sauce

Jarred roasted red peppers are a great shortcut for weeknight dinners. Pureed with just a few other ingredients, we create a cream sauce in minutes to coat our penne. Paired with roasted cauliflower, you'll love the flavors of this easy weeknight dinner.

Ingredients

Metric

Servings:

Penne with Roasted Red Pepper Cream Sauce:

Garlic - 2 cloves , minced
Onions, medium - 1 , chopped
Red peppers, roasted (12 oz) - 1 jar , chopped
Parsley - 2 Tbsp , chopped
Pasta, penne - 8 to 10 oz
Oil, cooking - 2 tsp
Milk - 1/2 cup
Cream - 1/2 cup
Cheese, parmesan - 4 oz , grated
Cheese, feta - 2 oz , crumbled

Roasted Rosemary Cauliflower with Feta:

Rosemary, fresh - 2 tsp , chopped
Cauliflower - 1 head , chopped
Oil, olive - 1 1/2 Tbsp
Oregano, dried - 1 tsp
Cheese, feta - 2 oz , crumbled

Prep

Rosemary / Cauliflower - Prep as directed. (Can be done up to 5 days ahead)
Garlic / Onions / Roasted red peppers / Parsley - Prep as directed. (Can be done up to 4 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 500F / 260C.
Spread cauliflower out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
While cauliflower cooks, start a pot of water for pasta. Salt boiling water and cook pasta until al dente (tender but still with a bite).
Prepare sauce by heating a saute pan or Dutch oven over medium-high heat. Add oil and then onions and garlic with a sprinkle of salt to heated oil. Saute until softened, ~3 minutes.
Stir in milk, cream, and parmesan cheese until cheese has melted.
Add red peppers and puree with an immersion blender until you get a smooth sauce. Fold in pasta and stir until it’s coated in sauce.
Once cauliflower has steamed for 10 minutes, remove foil. Toss with olive oil, rosemary, and oregano. Roast for 15 to 25 minutes, shaking and rotating midway through until cauliflower is golden. Toss with feta hot out of the oven. Season to taste with salt and pepper.
Serve pasta with parsley and feta. Enjoy with roasted cauliflower on the side!

Reviews

Ratings

0 reviews