Imprimer ma sélection
Preparation
Preheat oven to 450°F.
Bring a large pot of salted water to a bowl and cook penne until al dente (about 11 minutes).
Cut the bell pepper, the onion and the zucchini into strips.
Finely mince the garlic.
Wash the sage.
Remove rind from the cheese.
On a cookie sheet, spread the prepared vegetables and add whole cherry tomatoes and sage leaves.
Drizzle olive oil and sprinkle with salt and pepper.
Bake 8 to 10 minutes so that they lightly roast.
In a heavy saucepan over medium heat, melt the brie with the dissolved vegetable broth, the garlic and the cream. Whisk vigorously.
Reduce heat to low and let the sauce simmer for 5 to 7 minutes.
Strain pasta.
Add the cooked pasta to the saucepan and coat with sauce.
Serve the penne in a shallow plate, add the roasted vegetables and garnish with crispy sage.
Source: Missfresh.com