Try MissFresh and get
4 FREE MEALS
in your first dinner box!

Creamy Penne with Brie

Cherry Tomatoes, Zucchini & Fresh Sage

  • 25 min
Customer Favourite
Vegetarian
Gluten
High in fiber
Low Sodium
Enjoy our creamy penne, filled with all the invigorating nutrients you need and much more!
Creamy penne with brie

Ingredients

1
Zucchini(s)
1
Yellow Onion(s)
2 tbsp
Olive Oil (not included)
1
Garlic Clove(s)
100 g
Cherry Tomatoes
2 sprig(s)
Sage
1/4 cup(s)
Water for Vegetable Broth (not included)
100 ml
Cooking Cream
1/2
Red Bell Pepper(s)
200 g
Penne
100 g
Brie
1/4
Vegetable Broth Cube(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
799 kcal
Total fat
39 g
Saturated Fat
15 g
Sodium
511 mg
Total Carbohydrate
91 g
Fiber
8 g
Sugar
12 g
Proteins
24 g

Instructions

Cook the pasta
1

Cook the pasta

Preheat oven to 450°F

Bring a large pot of salted water to a boil and cook penne until al dente (about 11 minutes).

Prepare the ingredients
2

Prepare the ingredients

Cut the bell pepper, the onion and the zucchini into strips.

Finely mince the garlic.

Wash the sage.

Remove rind from the cheese.

Make the sauce
3

Cook the veggies

On a baking sheet, spread the prepared vegetables and add whole cherry tomatoes and sage leaves. Drizzle 2 tbsp of olive oil (double for 4 ppl.) and sprinkle with salt and pepper. Bake 8 to 10 minutes so that they lightly roast.

Cook the sauce for 8 min
4

Prepare the sauce

Dissolve 1/4 broth cube (1/2 cube pour 4 ppl.) in 1/4 cup of water (double for 4 ppl.).

In a heavy saucepan over medium heat, melt the brie with the broth, the garlic and the cream. Whisk vigorously. Reduce heat to low and let the sauce simmer for 5 to 7 minutes.

Add sauce to pasta
5

Serve

Strain pasta. Add the cooked pasta to the saucepan and coat with sauce. Serve the penne in a shallow plate, add the roasted vegetables and garnish with crispy sage.