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Creamy Penne with Brie and Roasted Vegetables 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
2
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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

Creamy Penne with Brie and Roasted Vegetables

Rate this recipe
0 Vote
2
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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    1 L

  • 1
    yellow onion
  • 200 g
    penne
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    500 - 900 g, SELECTED VARIETIES

  • 1
    red bell pepper
  • 3
    leaves of sage
  • 100 g
    cherry tomatoes
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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