Baked Whole Grain Penne With Fall Vegetables

Serves: 2

Marley Adams

1 January 1970

Based on User reviews:

53

Spice

53

Sweetness

60

Sourness

42

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

1 cup

Walnut Pieces

1 cup

Grated Parmesan Cheese

6 tbsps

Butter

1 cup

All-Purpose Flour

1 tsp

Nutmeg (freshly grated)

3 cups

Chicken Broth

1 cup

Milk

1

Kosher Salt

1

Ground Black Pepper (freshly)

450 g

Mozzarella (grated part-skim)

Directions:

1

Preheat oven to 450 degrees F

2

Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs

3

Melt the butter in a Dutch oven over medium-high heat

4

Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes

5

Stir in flour, sage, and nutmeg

6

Reduce heat add gradually add broth and milk

7

Simmer, stirring, until thickened, 5 minutes

8

Season with salt and pepper, and remove from heat

9

Cook pasta according to package instructions; drain

10

Combine pasta with the vegetables and mozzarella

11

Pour into a 9 by 13-inch casserole

12

Sprinkle with the walnut topping

13

Bake until the top is golden, about 25 minutes

14

Rest 5 minutes before serving