This Creamy Roasted Garlic and Tomato Quinoa Penne is a healthier pasta dish you can feel good about serving your family. This is the third recipe in the quinoa cream series and I know what some of you are going to say about it.
Wait! A recipe that I have to make TWO other recipes first???!!
On the surface, I agree. But what I’m really trying to show you is that you can make one big batch of quinoa cream, turn it into soup and then the third night have a delicious pasta that comes together in less than 10 minutes.
Of course, you could make a pasta like this without the soup. In fact, here is a quick guide for those of you who want to enjoy a very similar dish without making soup or quinoa cream. (Adapted from my first cookbook.)
8 ounces quinoa penne (or pasta of choice)
1 cup frozen baby peas, thawed
Olive oil spray
2 teaspoons minced garlic
1 1/2 cups prepared organic creamy tomato soup
1/4 cup Greek yogurt or non-dairy plain yogurt
1 tablespoon milk of choice
1 tablespoon white wine (optional)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
4 ounces seasoned goat cheese, divided
2 tablespoons walnuts, toasted
Cook pasta according to package directions, adding in peas the last three minutes of cooking.
Spray a saucepan with olive oil and heat to medium. Add garlic and cute for 30 seconds, stirring constantly. Add soup, yogurt, milk and wine and bring to a simmer. Add salt, pepper, cayenne pepper and stir to combine. Reduce heat to medium low and cook for 3 to 5 minutes.
Stir in goat cheese and cook until melted. Take sauce with pasta and peas. Top with remaining goat cheese and walnuts and serve warm.
A couple of notes: if you make my soup, use the recipe above but feel free to add in the walnuts if you desire. Don’t, however, use the yogurt. Prepared tomato soup is thin and needs thickening to coat pasta. My soup recipe doesn’t.
- 8 ounces quinoa penne (or pasta of choice)
- 1 cups baby peas, thawed
- Olive Oil Spray
- 2 cloves garlic, minced
- 2 cups Creamy Garlic Tomato Soup
- 4 ounces seasoned goat cheese, optional (for vegan alternative topping with nut cheese or walnuts would be nice)
- Cook pasta according to package directions, adding in peas the last two minutes of cooking. (If using Ancient Harvest Penne I recommend no more than 7 minutes.)
- Meanwhile, spray a medium saucepan with oil and heat to medium. Add garlic and cook for 30 seconds. Add soup and heat until warm. Reduce heat to low and add goat cheese. Stir until melted.
- Drain pasta and reserve 1/2 cup of water. Add pasta to sauce and use water to thin as desired. Serve immediately.