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Creamy Penne with Brie and Roasted Vegetables 2018-04-19 https://www.metro.ca/userfiles/image/recipes/penne-cremeuse-brie-legumes-10724.jpg PT25M PT30M PT55M

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

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1 tsp. (5 mL) vegetable broth 100 g brie 1 zucchini 1/2 cup (125 mL) cooking cream 50 mL water for vegetable broth 1 garlic clove 2 Tbsp. (30 mL) olive oil 1 yellow onion 200 g penne 1 red bell pepper 3 leaves of sage 100 g cherry tomatoes

Creamy Penne with Brie and Roasted Vegetables

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servings

0:25

Preparation

0:30

COOKING

0:55

TOTAL TIME

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Ingredients

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1 tsp.
(5 mL)
vegetable broth

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946 ml - 1 L SELECTED VARIETIES

100 g

brie

1

zucchini

1/2 cup
(125 mL)
cooking cream

50 mL

water for vegetable broth

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1

garlic clove

2 Tbsp.
(30 mL)
olive oil

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SAVE $3.00

BERTOLLI OLIVE OIL

$7.99 ea.

750 ml - 1 L SELECTED VARIETIES

1

yellow onion

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CARROT OR YELLOW ONIONS

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2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.

200 g

penne

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OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

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500 - 700 g SELECTED VARIETIES

1

red bell pepper

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3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.

3

leaves of sage

100 g

cherry tomatoes

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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

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