Penne Rigate with Mushrooms, Cauliflower, and Sweet Potato


  • 1/2 box of Penne Rigate Golden Harvest®
  • 2 cloves garlic
  • 1 small onion
  • 15g thyme
  • 250g mushrooms
  • 1 head cauliflower
  • 15g flat-leaf parsley
  • 100g ricotta cheese
  • 1 Meyer lemon
  • 20g Parmesan cheese


  1. In a pot, bring 2 liters of salted water to a boil. Once boiling, add the Penne Rigate from Golden Harvest® and cook for 11-13 minutes until al dente. Drain and reserve 2 tablespoons of cooking water.
  2. Finely chop the garlic, onion, and slice the mushrooms thinly. Cut the cauliflower and sweet potato into small pieces.
  3. In a pan, heat some oil and sauté the onion, garlic, and thyme until they begin to brown.
  4. Add the sweet potato, cook for 5 minutes, then add the mushrooms and cauliflower. Cook for another 10 minutes.
  5. Using a fork, mash the cauliflower until it is completely crumbled. Add the Parmesan cheese and then the ricotta. Season with salt, pepper, and the juice of half a lemon.
  6. Add the Penne Rigate from Golden Harvest® to the pan and sauté to incorporate the sauce and pasta. Add a little water. Serve and garnish with finely chopped parsley.

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