Penne with rosemary-roasted winter vegetables and balsamic-fig sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan, <600 Calories

2 Servings, 590 Calories/Serving

20–30 Minutes

Fit for a festive winter dinner party or a cozy weeknight in, this gluten-free, vegan pasta balances the pleasantly bitter radicchio and earthy mushrooms with a tangy-sweet balsamic-fig sauce.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup cooked black-eyed peas
5 ounces gluten-free quinoa penne
1 head baby radicchio
1 or 2 shallots
3 ounces cremini mushrooms
1 or 2 sprigs fresh rosemary
3 tablespoons walnuts
2 or 3 sprigs fresh flat-leaf parsley
1 lemon
3 ounces dried figs
1 cup vegetable broth
¼ cup balsamic vinegar

Nutrition per serving

Calories 590, Total Fat 31g (40% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 320mg (14% DV), Total Carb. 48g (17% DV), Fiber 9g (32% DV), Total Sugars 33g (Incl. 0g Added Sugars, 0% DV), Protein 15g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the penne; prep the black-eyed peas

Heat the oven to 400°F.

Rinse the black-eyed peas.

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 8 to 12 minutes. Drain the penne, return the pasta to the pot, and stir in the black-eyed peas.
While the water heats and the penne cooks, prepare the vegetables.

Prep and roast the vegetables

Cut away the core from the radicchio; thinly slice the radicchio.
Peel and thinly slice the shallots.
Cut the mushrooms into quarters.
Strip the rosemary leaves from the stems; finely chop enough leaves to measure ½ teaspoon.

On a sheet pan, toss the radicchio, shallots, mushrooms, and rosemary with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. Roast, stirring once halfway through, until the vegetables soften and the mushrooms brown slightly, 5 to 7 minutes.
While the vegetables roast, prepare the garnishes and the balsamic-fig sauce.

Prep the garnishes

Coarsely chop the walnuts.
Strip the parsley leaves from the stems; coarsely chop the leaves.
Cut the lemon into wedges.

Make the balsamic-fig sauce; finish the pasta

Trim the stems from the dried figs; coarsely chop the figs.

In a large frying pan, bring the vegetable broth and balsamic vinegar to a boil. Reduce to a vigorous simmer and cook over medium-high heat, stirring occasionally, until the sauce starts to thicken, 2 to 3 minutes. Stir in the figs, season with salt and pepper, and cook until the figs are softened, 1 to 2 minutes.
Remove from the heat, add the penne, black-eyed peas, and roasted vegetables, and toss to coat; season to taste with salt and pepper.

Serve

Transfer the penne mixture to individual bowls and garnish with the walnuts and parsley. Serve with the lemon wedges.

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