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Roasted Butternut Penne

Roasted Butternut Penne
If you want to add more lacto ovo vegetarian recipes to your recipe box, Roasted Butternut Penne might be a recipe you should try. This main course has 530 calories, 16g of protein, and 26g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 35 minutes. This recipe from Taste of Home requires cheese, salt, pistachios, and penne pasta. If you like this recipe, take a look at these similar recipes: Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant), Baked Penne, and Beef and Vegetable Penne Casserole.

Instructions

1
Cook pasta according to package directions. Meanwhile, place squash and shallots in a greased 15-in. x 10-in. x 1-in. baking pan.
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ShallotShallot
SquashSquash
PastaPasta
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Baking PanBaking Pan
2
Drizzle with oil and sprinkle with 1/4 teaspoon salt and pepper. Toss to coat.
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Salt And PepperSalt And Pepper
Cooking OilCooking Oil
3
Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. When cool enough to handle, finely chop shallots.
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ShallotShallot
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OvenOven
4
In a small saucepan, combine cream and sour cream. Bring to a gentle boil.
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Sour CreamSour Cream
CreamCream
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Sauce PanSauce Pan
5
Remove from the heat. Stir in the cheese, cayenne and remaining salt.
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Ground Cayenne PepperGround Cayenne Pepper
CheeseCheese
SaltSalt
6
Drain pasta; transfer to a large bowl.
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PastaPasta
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BowlBowl
7
Add sauce mixture and roasted vegetables; toss to combine.
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VegetableVegetable
SauceSauce
8
Sprinkle with pistachios.
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Pistachio NutsPistachio Nuts
DifficultyMedium
Ready In35 m.
Servings4
Health Score24
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide DishLunchMain CourseMain DishDinner
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