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Beat the Cold with Roasted Winter Vegetable Pasta

By Geoff Bragg | January 21, 2015 | Health Conditions

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With farmer’s markets full of winter roots and squash, it’s time to think outside the box as we wait for the springtime bounty. Try this recipe for Roasted Winter Vegetable Pasta to mix things up a bit.

The recipe as written below will serve about 6 people. If you are cooking for only 1 or 2 you can easily adjust the amount of pasta you cook to suit your needs.

I would also recommend going ahead and preparing the pesto, cashew cream and even the roasted vegetables in the amounts shown. The pesto and the cashew cream both have relatively long shelf lives for the amount shown and have many uses in other dishes, on sandwiches, or to liven up a variety of meats. The vegetables are also a great addition to a quick and nutritious salad or an incredible breakfast hash.

Roasted Garlic and Cashew Cream

  • 1 head garlic roasted
  • ½ c roasted cashews
  • 1 T, sherry vinegar, more to taste
  • 1 T, prepared horseradish
  • 1 tsp kosher salt
  • Water, as needed, about ¾ c
  • Fresh sage, chiffonade, for finishing

Combine all ingredients in a blender. Use the water to achieve a creamy smooth consistency

Kale and Walnut Pesto

  • 2 cloves garlic
  • 3 c kale, de-stemmed and packed
  • ½ c basil
  • ½ c parsley
  • 2 oz sherry vinegar
  • 1 c toasted walnuts
  • 1 c grated parmesan cheese
  • Olive oil, 1 c, plus more as needed

In bowl of a food processor, combine the garlic, kale, basil, parsley and vinegar. Spin to a fine paste. Add the cheese and walnuts and pulse just to combine. Add the olive oil and pulse to combine. Add oil as necessary to adjust the consistency.

Roasted Winter Vegetables

  • 6 c mixed winter vegetables such as rutabaga, celery root, parsnip, and winter squash, 1/2” dice
  • Olive Oil
  • Salt and Pepper

Preheat an Oven to 375

In a large mixing bowl, combine all the vegetables. Toss with olive oil, salt and pepper. Spread the vegetables out evenly on a sheet pan and roast for 20 minutes, just until fork tender.


Putting it all together:

About 15 minutes before the vegetables come out of the oven, bring a large pot of salted water to boil over high heat. When the water is boiling add the pasta, stirring vigorously to ensure it doesn’t stick together. Cook, stirring occasionally, until pasta is al dente. Drain pasta and transfer to a mixing bowl. Add the roasted vegetables and either the pesto or the cashew cream. Divide the pasta between 6 plates. If using the cashew cream, sprinkle the chiffonade sage over the pasta just before serving. If using the pesto you may want a little parmesan on the side so you can add it to taste.


[Top image: Shutterstock]