BC Greenhouse Penne with Asiago Cream

BC Greenhouse Penne With Asiago Cream

As featured on the Earth Week 2021 Cook-Along


  • 1 lb penne pasta
  • 3 tbsp olive oil
  • 2 tbsp BC butter
  • 4 cloves BC garlic, sliced thin
  • 1 large BC shallot
  • 1 small BC egg plant, cut in 1.5cm dices, lightly salted
  • 3 BC bell peppers, juilenned
  • 1 BC Greenhouse chili pepper (optional)
  • 10 BC tomatoes, small – cut into 8 pieces or
  • 24 BC cherry tomatoes cut in half
  • 4 cups BC whipping cream, min. 33% M.F.
  • 12 leaves, BC basil, fresh, chiffonade
  • 1/2 cup asiago cheese, shredded
  • Dash of salt and pepper



  1. Cook penne pasta according to package’s instructions. Drain and reserve some pasta water for later. Set a side.
  2. Add olive oil, BC Butter, and sliced BC Garlic to a very large pan.
  3. Heat over medium heat until garlic just begins to brown along the edges.
  4. Add BC shallot and sauté 1 minute.
  5. Add BC Eggplant and sauté for 3 to 4 minutes to soften.
  6. Add BC Bell Peppers, BC Tomatoes, and BC Chili Pepper (if using). Lightly season with salt and pepper and sauté 2 to 3 minutes or until tender.
  7. Add BC Whipping Cream and stir along the edges.
  8. Bring cream to a boil and adjust heat to a simmer.
  9. Cook 3 -5 minutes more or until sauce does not run on the back of a wooden spoon.
  10. Add cooked pasta, stir until nicely coated. Stir until pasta is hot then remove from the heat.
  11. Stir in fresh BC Basil and BC Asiago Cheese. Adjust seasonings and serve.


  • If the sauce gets too thick, add some of the reserved pasta water.

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