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

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

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.

Great for Entertaining

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

Name: Penne with rosemary-roasted winter vegetables and balsamic-fig sauce
Cook time: 20 min
Yield: 2
Ingredients: 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

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.

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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.

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

Make It Leaner

Stretch this dish into 3 portions to ditch 200 calories and 11 grams of fat per serving. Enjoy the remaining pasta for lunch the next day.

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.