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Roasted Veggie & Almond Penne Pasta Recipe

Name: Roasted Veggie & Almond Penne Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium head cauliflower, cut into florets; 1/2 lb button mushrooms, quartered; 12 oz penne pasta; 6 cloves garlic; 1/4 cup sliced almonds; 1/2 bunch kale, stems removed and leaves chopped; 1/2 cup grated mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 lemon, juiced; 1/4 cup olive oil, plus more for drizzling; Salt, to taste; Black pepper, to taste

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This pasta dish is full of roasted veggies like cauliflower and mushrooms. It's mixed with penne pasta, almonds, and a touch of lemon. The cheese makes it creamy and yummy. It's a warm meal for lunch or dinner.

Ingredients

1 medium head cauliflower, cut into florets

1/2 lb button mushrooms, quartered

12 oz penne pasta

6 cloves garlic

1/4 cup sliced almonds

1/2 bunch kale, stems removed and leaves chopped

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 lemon, juiced

1/4 cup olive oil, plus more for drizzling

Salt, to taste

Black pepper, to taste

Method

Preheat your oven to 450°F (230°C).

Place the cauliflower florets and quartered mushrooms on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Wrap the garlic cloves in a small piece of aluminum foil with a drizzle of olive oil and a pinch of salt. Place the foil packet on the baking sheet with the vegetables.

Roast the vegetables and garlic in the preheated oven for 20 minutes, or until they are golden and tender. Halfway through, give the veggies a stir for even roasting.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.

Drain the pasta, reserving 1/2 cup of the pasta water, and return the pasta to the pot.

Carefully open the foil packet and mash the roasted garlic with a fork.

Add the roasted cauliflower, mushrooms, mashed garlic, chopped kale, lemon juice, mozzarella cheese, Parmesan cheese, and reserved pasta water to the pot with the pasta. Stir over low heat until the kale is wilted and the cheeses melt into a creamy sauce, about 2-3 minutes.

Toast the sliced almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning.

Serve the pasta in bowls, topped with the toasted almonds. Enjoy your creamy and comforting roasted veggie pasta!

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