- 25 min
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
Cut the bell pepper, the onion and the zucchini into strips.
Finely mince the garlic.
Wash the sage.
Remove rind from the cheese.
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.
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.
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.