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.
– 1 tablespoon extra-virgin olive oil – 3 large cloves garlic, minced – 1 teaspoon dried thyme – ¼ 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 floret – 2 cups 1-inch pieces peeled butternut squash (see Tips) – Freshly ground pepper to taste – ¼ cup finely shredded Pecorino Romano cheese
Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic, thyme, and crushed red pepper, and simmer for 1 minute. Combine broth, penne, cauliflower, and squash. Bring to a boil on high heat.
Reduce the heat to a brisk simmer and cook, uncovered, until the pasta is cooked
and the liquid has thickened and reduced significantly, 14 to 16 minutes. Remove from the heat,
mix in the pepper, and let rest for 5 minutes. Serve topped with cheese.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.