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Braised Cauliflower & Squash Penne Pasta

In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than water to make this warming vegetarian
4 Servings -
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Servings:4  | Calories:589 | Total Fat:11g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 3g
15 %
Total Carb 113g
38 %
Fiber 17g
68 %
Sugars 12g
Cholesterol 11mg
4 %
Sodium 1302mg
54 %
Protein 17g
34 %
34% Penne
25% Butternut squash
25% Broth
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon extra-virgin olive oil
3 large cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 cups “no-chicken” broth (see Tips) or vegetable broth
8 ounces whole-wheat penne (about 3 cups)
2 cups 1 inch cauliflower florets
2 cups 1 inch pieces peeled butternut squash (see Tips)
Freshly ground pepper to taste
1/4 cup finely shredded Pecorino Romano cheese

Directions : View recipe directions on
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