Roasted rainbow winter veggie pasta

What happens when you toss roasted delicata squash (orange), roasted kale (green), roasted purple carrots (purple…duh), and roasted beets (pink!) with pasta? You eat the rainbow, my friends.

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And it tastes mighty fine. This colorful meal came together by chance– I needed to use up small amounts of veggies and was tired of eating quinoa. While I arrived at this dish accidentally, I will be returning to it deliberately.

Ingredients (serves 2 with plenty of leftovers for 2 lunches)

13 oz pasta, shape of your choice (I used whole wheat shells)

1 bunch kale, washed and torn or cut into bite size pieces

1/2 a large delicata squash, peeled, deseeded and sliced into 1/2 moons

4-5 small beets, or a couple large beets, steamed and peeled

4 large purple carrots, peeled and washed (not chopped!)

several sprigs rosemary

plenty of olive oil

2 large garlic cloves

red pepper flakes

balsamic vinegar

1 Tbsp walnuts, chopped

*option to add some cashew cream (I had just a tad left over and it was a nice addition)

*option to add parm or goat cheese

Method

Preheat oven to 425

Place the carrots and squash on a baking sheet. Toss with 1 Tbsp olive oil, and salt and pepper. Add the rosemary sprigs. Place in oven and set time for 10 minutes.

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Toss the kale with 1 Tbsp olive oil, plus S&P. Don’t put it in the oven yet.

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After 10 minutes, turn the squashes over and return to oven. Disturb the carrots a bit too, so they don’t get stuck to the pan. Set the timer for another 10 minutes.

Chop your garlic and set it aside (remember the 10 minute rule)

When the time goes off, if the squash are getting a little browned and are nice and orange, remove them from the oven. Test the carrots by poking with a fork. If they are tender but not quite soft, return them to the oven.

Put a pot of salted water on to boil.

When you think the carrots have about 10 minutes left to cook, add the pasta to your boiling water.

Heat about 3-4 Tbsp olive oil in a skillet over low-medium heat. Add the garlic and saute for a few minutes. Then add the red pepper flakes, stirring. After 30 seconds or so, add the walnuts. Stir again. Keep the heat sufficiently low so as not to burn the garlic.

Put the kale in the oven. It only needs 5 minutes if you’ve got a pretty even layer of kale on your baking sheet.

When the carrots and kale are cooked, and the pasta is done (which hopefully is about the same time) drain the pasta (reserving some water) and put it in a large bowl. Chop the carrots and beets into bite sized pieces and add to the pasta. Add the kale and squash too. Then pour over the olive oil/garlic/walnut sauce and toss. Add a splash of balsamic vinegar too. If you have cashew cream, or you made some for this dish, add it to the bowl with some pasta water (a little at a time) to thin it out a bit. Toss again to distribute the sauce. Top with parm or goat cheese if you’re not doing the vegan thing. Dig in.

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