Penne with Roasted Broccoli, Bell Peppers, and Mushrooms
This recipe is a great way to get all your veggies in with tons of flavor. It's a great alternative entrée for non-meat-eaters because it's an elegant dish with lots of colors and textures. It's also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you're making the rest of the dinner. But don't think this is strictly for vegetarians; it's a real crowd-pleaser all around.
1 12oz box Jovial Gluten Free Penne
1 large head of broccoli, cut in florets
1 bell pepper (any color), sliced into long/thin strips
1 cup cremini mushrooms, sliced in quarters
3 tbsp avocado oil
½ tsp dry oregano
½ tsp garlic powder
Salt and pepper to taste
Preheat the oven to 425F. Combine broccoli, mushrooms and bell pepper, half the avocado oil, oregano, garlic powder, salt and pepper and roast on a baking tray (covered with aluminum foil) for 15min or until the broccoli is tender and a bit charred.
Cook the penne according to package instructions.
Add cooked penne to a large serving bowl; toss in the roasted vegetables and the rest of the oil. Taste and adjust seasonings as necessary. Serve with grated cheese (I used queso fresco).