Baked Penne with a Meatless Rosé Sauce
Ingredients
- 1 lb GF penne noodles
- 1 cup Italian cheese blend grated
Sauce
- 1 cup cauliflower finely chopped (about ½ head)
- 3 Tbsp olive oil
- ½ onion finely chopped
- 2 cloves garlic minced
- 28 oz can whole tomatoes crushed by hand (reserve juice)
- ½ tsp red pepper flakes
- ¼ cup fresh parsley finely chopped
- ¼ cup heavy cream or canned coconut milk
- 1 cup Italian cheese blend grated
Instructions
- Use a food processor to finely chop the cauliflower in small uniform pieces, set aside.
- In a large skillet sauté onions in oil until tender then add garlic, stirring for another minute. Add tomatoes and red pepper flakes along with cauliflower. Add a bit of the reserved tomato juice to create a sauce and allow to simmer for 5 minutes.
- Stir in parsley and cream, and season to taste with salt and pepper.
- Toss sauce with cooked noodles and 1 cup of the cheese and place in a greased casserole dish. Top with remaining cheese and bake uncovered at 450°F for 15 minutes or until browned.
Notes
Omit the cheese for dairy free
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