Creamy Roasted Garlic and Tomato Quinoa Penne
Ingredients
The pasta
-
8
ounces
quinoa penne
-
1
cup
frozen baby peas
The sauce
-
2
cloves
minced garlic
-
1 ½
cups
prepared organic creamy tomato soup
-
¼
cup
Greek yogurt or non-dairy plain yogurt
-
1
tablespoon
milk of choice
-
1
tablespoon
white wine (optional)
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
¼
teaspoon
cayenne pepper
-
4
ounces
seasoned goat cheese
-
2
tablespoons
walnuts, toasted
Instructions
- Cook the quinoa penne according to package directions, adding in the peas during the last two minutes of cooking.
- In a medium saucepan, spray with olive oil and heat over medium.
- Add the minced garlic and cook for 30 seconds.
- Pour in the creamy tomato soup and heat until warm.
- Reduce heat to low and stir in the goat cheese until melted.
- Drain the pasta, reserving ½ cup of the cooking water.
- Combine the pasta with the sauce, using reserved water to adjust the consistency.
- Serve immediately, topped with remaining goat cheese and toasted walnuts.
Nutrition Facts (estimated)
Servings
6
Calories
205
Total fat
4g
Total carbohydrates
34g
Total protein
7g
Sodium
70mg
Cholesterol
8mg
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