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Asparagus Penne

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  • 1 cup fresh asparagus, chopped
  • 3 Tbsp. sundried tomatoes, in oil
  • 1 garlic clove, chopped
  • 2 Tbsp. olive oil
  • 1 ½ Tbsp. flour
  • 1 ½ cups So Nice Original
  • 1 cube vegetable stock crumbled
  • pinch salt & pepper
  • 3 oz. goat's cheese, crumbled
  • 2 1/2 cups dried penne, cooked according to pkg. directions


  • Steam asparagus, set aside. Rinse sundried tomatoes. Chop and set aside.
  • Sauté chopped garlic in olive oil over medium heat until translucent. Stir in flour to make a roux.
  • Gradually add So Nice, stirring until smooth.
  • Add crumbled vegetable stock cube. Bring mixture to a boil over medium heat. Simmer until mixture thickens.
  • Add asparagus, sundried tomatoes, salt and pepper. Gradually add crumbled goat’s cheese to sauce. Stir until cheese melts.
  • Add cooked penne and mix until combined.

Makes 4 servings