I had made two sheet pans of roasted vegetables the night before. Used some for the Quinoa bowl with Roasted Veggies. Now I have lots of wonderful roasted veggies to work with. I am thinking penne with a “cheese” sauce, and of course the roasted veggies.
Previously I posted the “Cheese” Sauce. Here is the link for the recipe. Also, for the roasted vegetables (no oil used).
- 12 oz brown rice penne
- Roasted Vegetables
- 1 “Cheese” Sauce recipe
Make penne according to package instructions.
Prepare “Cheese” Sauce recipe.
Add roasted vegetables to the “Cheese” sauce just when it starts to thicken. When sauce is at desired consistency add cooked penne. Stir.
Note: You could bake this in the oven after assembling. The sauce will not be as creamy if you bake this like a casserole, yet it is still as tasty.
Serve. Eat. Enjoy. Let your health start in the kitchen.