Honey Roasted Vegetable + Smoked Gouda Baked Penne.
Ummmm. So what does it mean when pasta is your detox meal?
Okay. It’s not really my detox meal per se… but it’s definitely what I made yesterday afternoon to have a, uh, lighter meal on hand all week. Unfortunately I’m serious.
Pasta and cheese – so super light! But it’s getting me to eat vegetables so that counts. Whatever.
I cannot even begin to describe the indulgence that happened this weekend for my husband’s birthday. It is actually shocking to ME. It was sort of like three full days (but also a few days before that, oops) of celebrations and cakecakecake. And more cake. It.was.perfect.
Even if I felt like I never needed to eat again about four different times.
This recipe started as a clean-out-the-fridge, garbage bowl pasta type of meal. We had lots of vegetables that were on their last leg (not exactly uncommon around here, but more so this week since we ate out a lot) and tons of cheese – also not uncommon. In fact, it was the smoked gouda that got me all hyped.
For the last two months or so, not only have we been living on tomatoes and corn but along with that we’ve been making some ridiculous cheese boards. I mean – ridiculous. We throw about five different cheeses out there with three or four of our favorite american spoon spreads, a little fruit, some whole grain baguettes, some mustard, some honey and a few slices of prosciutto or something of the sort. Then we pour some wine and just go nuts.
This is a pretty huge thing because back when we started dating, Eddie claimed that he “didn’t like cheese.” Uh – what? That pretty much made zero sense to me considering I lived on cheese. There was no love lost on microwaved cheese quesadillas after school. I often sliced some creamy havarti for a little snack. To this day, my mom still has some cheese and crackers for lunch because she eats minimally throughout the day until dinnertime. Not liking cheese? WHAT DOES THAT EVEN MEAN.
I do remember opening up his bachelor fridge and it was a sad, sad sight. I think he had eggs and ketchup? However, within a few months, he had a cheese drawer. Like a stuffed-to-the-brim cheese drawer. And it really hasn’t stopped since. I mean, occasionally he’ll be like “omg, I need to stop eating so much cheese!” but I usually squash that within a few days. He has actually been the cheese board protagonist, especially after discovering his infatuation with triple berry conserve (so freaking good) and merlot soaked parm. I can’t even take it.
So yeah. That’s how this came about. This dish is so simple but packed with tons of flavor and makes an extremely generous portion. Last night he packed up his lunches with a big old helping of this since you know, it’s healthy. I just sat there with a fork and picked some pieces out of the giant baking dish.
Because I am a child.
Honey Roasted Vegetable + Smoked Gouda Baked Penne
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 sweet potato, peeled and chopped
- 1 1/2 cups broccoli florets, chopped
- 1/2 red onion, chopped
- 1/2 pound brussel sprouts, stems removed and sliced
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound whole wheat penne, cooked
- 1 (28-ounce) can diced tomatoes
- 8 ounces smoked gouda cheese, freshly grated
- 1/4 cup panko bread crumbs
- freshly grated parmigiano-reggiano cheese for topping
- Preheat the oven to 425 degrees F.
- Place the chopped peppers, sweet potato, broccoli, onion, brussels, mushrooms and garlic cloves on a nonstick baking sheet. Drizzle the veggies with the olive oil and honey. Sprinkle them with salt and pepper (I do try to avoid directly covering the mushrooms with salt before cooking, but they will inevitably get a bit) and then give them a thorough toss. Roast the veggies for 25 to 30 minutes, tossing them once halfway through. I cook the penne while the veggies are roasting.
- Spray a 9×13 baking dish with nonstick spray. Add the penne and half of the veggies, then spoon half of the diced tomatoes over top. Add half of the grated cheese, then layer again with the remaining penne, veggies, diced tomatoes and cheese. Finish the top off with a sprinkling of breadcrumbs. Bake the pasta for 25 to 30 minutes, until the cheese is golden and bubbly on top. Serve with extra cheese for grating on top.
- This stays great in the fridge for 4 to 5 days – it’s an awesome make ahead meal.
Did you make this recipe?
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95 Comments on “Honey Roasted Vegetable + Smoked Gouda Baked Penne.”
Think this looks amazing!!!
Made this last night at around midnight….can’t wait to eat it for lunch today!
Huzzah for pasta detoxing!
MMMM love gouda cheese with pasta! Amazing!!
Gouda adds that special extra!
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This looks amazing and I love all the veggies… I love adding veggies to my pasta to sneak in a little extra nutrition to a dinner. I’m definitely bookmarking this recipe!
What is the name of the triple berry conserve? Sounds great with cheese! Thank you for awesome recipes and fun thoughts!
I just Googled it…
oops sorry lisa! yes that is the triple berry conserve.
This looks so good! I’m an extremely picky eater (because I am a child, as well), but I love love love pasta. That’s my kind of detox. :) I would eat this in a heart beat.
What is this merlot soaked parm you speak of??? I am googling now! Found something!
Is this it? Sounds, wow!
yep that is one i get at a local store – trader joe’s also has some!
Oh those roasted veggies. Yum, yum, yum!!
Ooo wow there is so much gloriousness going on here
The picture looks like you have a red sauce on the pasta or is that from the diced tomotos that were not drained?
yep! from the diced tomatoes.
This will definitely get me to eat my veggies!
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I am excited to make this recipe for dinner tonight! Can you please tell me about how many cups of dry penne would equal 1 pound? I do not have a scale at home. Thanks!
1 cup of uncooked pasta is 8 oz, a pound is 16 ounces. So you would need 2 cups of dry pasta.
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There are so many flavors going on in this dish, in the absolute best way possible. I couldn’t resist bookmarking this recipe to try later, and I also wanted to let you know that I shared it with my reader’s via my blog’s Weekend Wrap-Up today. I hope you’ll stop by to check it out! Thank you for another irresistible recipe, and enjoy your weekend!
WoW…………..that’s all I have to say about this one. Is WOW. Do yourself a favor, and MAKE THIS DISH…!!! I used Quinoa pasta, and didn’t have any gouda so used whatever cheese I had in the fridge. It’s the honey roasting…I would have never thought of it before!! Genious!! I used agave instead since I was out of honey. I dont’ know if it matters what you substitute in this dish, cheese, different veggies, somehow it just comes out amazing. The honey/agave roasting…… Ok, let me stop there…..
Just a question, but do you have a favorite wine you would pair with this?
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So I made this dish last night and I have to say that I was really disappointed. It sounded so great with the combination of veggies and the gouda and pasta but it ended up being really dry. It definitely needed some type of sauce, I’m just not sure what kind. The vegetables however were very tasty on their own – I will probably just roast those again with the honey, olive oil and salt/pepper.
Did you add the liquid from the crushed tomatoes? That might help make it more moist. I made it with a few modification and it was delightful! I switched out the pasta to Smart Taste pasta, i think that helped since whole wheat pasta is a bit tougher and soaks up the liquids more. I also used mozzarella cheese. Mine wasn’t saucey, but it wasn’t dry either. Maybe try doing a smidge more of the honey/olive oil? I mixed the veggies and sauce in a bowl first then spread them out on the pan so they got a good coating. Oh and i also only baked it for maybe 10 minutes just until the cheese melted, too long in the oven could have dried it out too. Good luck if you try again!
Thanks for theh suggestions, I will try those next time!
This recipe is amazing!! I did a few modifications to it though; I didn’t add brussels sprouts, sweet potato, or the garlic and onion. I used Smart Taste pasta and mozzarella cheese. I also added a little bit of cooked chicken breast to it too to add a bit more protein and only had it in the oven for 10 minutes to melt the cheese. Oh. My. Lanta. This is amazing! It was my dinner last night, lunch at work today, and lunch for the rest of this week! Sooooo good! My coworkers are asking what that yummy smell is coming from my office. :) This will definitely be made again. Thanks for this wonderful recipe!!! :)
this looks delicious – but I’m not a huge gouda fan.. do you have any suggestions of a substitute cheese to use?
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Just stumbled upon this recipe- looks fantastic and I LOVE the idea of the smoked gouda! Any suggestions for how to modify this using the summer produce that’s in season now?
This was delicious! I only had half the diced tomatoes, but it was still amazing. Definitely going into my book of go-to recipes!
Woo, so many flavors, must be great of taste, a must tryy for me for sure, thnx for sharing
This was so good!!! I had a jar of marinara instead of diced tomatoes but still delicious, my one year old even liked it ☺️
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