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.

Great for Entertaining

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

Vegan, Soy-Free, Dairy-Free, Gluten-Free, Lean & Clean

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)
Sun Basket 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, Protein: 15g (30% DV), Fiber: 9g (36% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 18g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 48g (16% DV), Total Sugars: 33g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

Prep the garnishes

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

4

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.