Winter Vegetable Pasta with Goat Cheese

Summary

Yield
Servings
Source

The Roasted Vegetable by Andrea Chesman

Prep time1 hour

Description

An adult version of macaroni & cheese. Also an easy, delicious way to use those rutabagas and beets (and/or other root veggies) sitting around in your fridge.

Ingredients

2 beets (medium sized, peeled and cut into 1/2 inch dice)
1lbwinter squash (peeled, seeded, cut into 1/2 inch dice)
1 rutabaga (small sized, peeled and cut into 1/2 inch dice)
1 onion (medium sized, halved and slivered)
6clvgarlic (peeled and thinly sliced)
3Tolive oil
1trosemary (chopped, fresh preferred)
1lbpasta (penne, ziti, or other tubular pasta)
4ozsoft goat cheese
1⁄4cdry white wine

Notes

Any type of root vegetable and winter squash can be used for this. The squash tends to cook more rapidly than the other vegetables, so you may want to roast it separately for a shorter period of time, or cut it into slightly larger pieces. You can also roast the beets in a separate pan to avoid turning all the other vegetables pink.

Instructions

Preheat oven to 425 degrees F. Lightly oil a large roasting or half sheet pan.

In a large bowl, combine the beets, squash, rutabaga, onion, and garlic. Add the oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.

Roast for 35-45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and keep warm.

Meanwhile, cook the pasta in salted, boiling water until al dente. Drain well, reserving 1/2 cup of cooking water. Transfer the pasta to a large serving bowl and keep warm.

In a small bowl, mash the goat cheese with a fork. Add the 1/2 cup pasta cooking water and wine. Stir with the fork until creamy.

Toss the pasta with the cheese mixture. Top with the roasted vegetables and toss to mix. Season generously with salt and pepper. Serve immediately.

Published in Harvest Line, November-December 2011


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