Penne With Roasted Vegetable Sauce And Pine Nuts Vegan Recipes

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Time 1h6m

Yield 6

Number Of Ingredients 16

Ingredients

2 red bell peppers (cored, seeded, and cut into 1-inch strips)
2 zucchini (quartered lengthwise and cut into 1-inch pieces)
2 summer squash (quartered lengthwise and cut into 1-inch pieces)
4 cremini mushrooms (quartered)
1 yellow onion (peeled and sliced into 1-inch strips)
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend or herbes de Provence
1 pound penne or elicoidali pasta
3 cups marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan (plus 1/3 cup for topping)
1 1/2 cups frozen peas (thawed)
2 tablespoons unsalted butter (cut into small pieces)

Steps:

Preheat the oven to 450°F.
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 -minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.

Nutrition Facts : ServingSize 6

PENNE WITH ROASTED VEGETABLE SAUCE AND PINE NUTS - VEGAN

Penne With Roasted Vegetable Sauce and Pine Nuts - Vegan image

Make and share this Penne With Roasted Vegetable Sauce and Pine Nuts - Vegan recipe from Food.com.

Provided by KissKiss

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 large eggplant, chopped small
1 large sweet red pepper, chopped small
10 1/2 ounces grape tomatoes, left whole
olive oil, to coat
salt and pepper, to taste
1 lb penne pasta
1/3 cup pine nuts

Steps:

Preheat oven to 400°F.
Place the eggplant, red pepper, and grape tomatoes on a large roasting pan. Drizzle with enough olive oil to coat all the veggies. Season generously with salt and pepper. Toss to combine. Roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
Remove from oven and allow to cool briefly. Place vegetables in a food processor and process until mostly smooth but slightly chunky. Pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
While preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). Drain but save 1-2 cups of the cooking water.
Add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. Season with salt and pepper, if necessary. Pour into a serving dish and keep warm.
In a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). Sprinkle the pine nuts over the pasta and serve immediately.

Nutrition Facts : Calories 541.6, Fat 10.6, SaturatedFat 1, Sodium 11.8, Carbohydrate 105, Fiber 19.4, Sugar 7.3, Protein 12.5

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ROASTED VEGETABLE PENNE BAKE

Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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