Fresh penne with red pepper–cashew crema and baby broccoli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne with red pepper–cashew crema and baby broccoli

Fresh penne with red pepper–cashew crema and baby broccoli

Soy-Free, Vegetarian, Protein Plus

2 Servings, 760 Calories/Serving

15 Minutes

Our red pepper–cashew crema and fresh whole wheat penne help you make a restaurant quality pasta dish fast.

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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.
  • 10 ounces organic baby broccoli
  • 4 or 5 sprigs organic fresh basil
  • 7 ounces fresh whole wheat penne
  • Sunbasket red pepper–cashew crema (roasted red peppers - cashew butter - fresh garlic - fresh lemon juice - kosher salt)
  • 1 teaspoon red chile flakes (optional)
  • 3 ounces organic baby arugula or other leafy greens
  • Sunbasket vinaigrette (EVOO - balsamic vinegar - fresh garlic - Dijon mustard - kosher salt)
  • 3 tablespoons grated Parmesan
Chef's Tip
To serve the baby broccoli as a side dish instead of in the pasta, leave it whole in Step 1. Cook the broccoli as directed in Step 2, then transfer to a plate before adding the red pepper–cashew crema to the pan.

Nutrition per serving

Calories 760, Total Fat 41g (53% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 930mg (40% DV), Total Carb. 76g (28% DV), Fiber 7g (25% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Milk, Eggs, Tree Nuts (cashew), Wheat

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

1

Prep the ingredients; cook the penne

Bring a medium sauce pot of generously salted water to a boil.
  • Trim the root ends from the baby broccoli; cut the broccoli into 1-inch lengths.
  • Strip the basil leaves from the stems. Set aside for garnish.
To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ½ cup [1 cup] pasta cooking water. Return the penne to the pot; drizzle with about 1 tablespoon oil and toss to keep the noodles from sticking.
While the penne cooks, cook the broccoli.

2

Cook the broccoli; finish the pasta

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Stir in the red pepper–cashew crema, reserved pasta cooking water, and as many chile flakes as you like. Add the penne and toss well to coat. Remove from the heat and season to taste with salt and pepper.
While the broccoli and penne cook, prepare the salad.

3

Make the salad

In a medium bowl, toss the arugula with the vinaigrette). Season to taste with salt and pepper.

Serve

Transfer the pasta to individual bowls and tear the basil leaves over the top. Sprinkle with the Parmesan and as many remaining chile flakes as you like. Serve the salad on the side.
Kids Can!
  • Strip and tear the basil leaves.
  • Time the penne.
  • Make the salad.
  • Sprinkle the Parmesan.
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