Prep time: 15 minutes
Roasting time: 25-40 minutes
Sauté time: 5 minutes
Serves 4
Ingredients:
Vegetables for roasting:
1 lb/450g Brussels sprouts
1 small butternut squash
8oz/225g cremini mushrooms
1 large garlic clove, not peeled
1-2 tbsp olive oil for tossing
1-2 tbsp fresh rosemary leaves, chopped
Coarse salt and freshly ground black pepper
8oz/225g rotini or farfalle, penne or whatever short pasta
you prefer. Multigrain or whole wheat pasta works well with this dish.
“Sauce”:
¼ - ½ cup pasta cooking water
2 tbsp extra virgin olive oil, plus more for drizzling at
serving time
Roasted vegetables
½ cup Fresh parsley, chopped
2-3 tbsp balsamic vinegar (more or less to taste)
Freshly ground pepper
½ cup freshly grated Parmesan (optional… mostly because I
forgot to bring some to my daughter’s)
Directions:
Roasting:
1. Line a rimmed baking sheet large enough for all the
vegetables to be in one layer. I like to
use tin foil for easier cleanup.
2. Prepare vegetables separately so that if some are ready
before the others you can remove them from the oven without having to pick them
out.
Brussels sprouts: cut of any hard stem and, using a sharp
paring knife, cut an X in the core. It
allows steam to get into the hard core so it cooks quicker without burning the
leaves. Trim away any yellow or spotted leaves.
Toss with olive oil, salt pepper and some fresh rosemary and lay them in
one layer on one side of the baking sheet.
Butternut Squash: cut in half length-wise and scoop out
seeds and fibre. Rub with a drizzle of olive oil, and sprinkle with salt,
pepper and rosemary. Place cut side down
in the center of the baking sheet.
Mushrooms: wipe dirt off mushrooms and leave small ones
whole, medium ones in half or quarters, large ones in wedges. Toss same as
Brussels Sprouts and lay them on the other side of the squash.
Garlic: do not peel, but cut tip off the clove so that when
it’s cooked and soft, you can squeeze out the garlic. Rub with a bit of oil and place with
mushrooms.
3. Roast at 425°F/
220°C for 20-40 minutes. Check after 20
minutes and test for doneness. Once
vegetables are tender and golden, remove from the oven and set aside and
continue cooking the rest.
4. Peel the squash and cut into cubes, mash the roasted
garlic and toss together with the mushrooms and Brussels Sprouts. Set aside until the pasta is almost ready –
should still be tougher than al dente.
5. Once the vegetables are roasted, bring a large pot of
water to a boil. Add salt and pasta according to directions (anywhere from 5-10
minutes). Reserve ½ cup of cooking water. Drain pasta.
6. In the meantime, heat 2 tbsp olive oil in a large sauté
pan over medium heat. Add the vegetables and pasta water plus balsamic vinegar. Toss to coat.
7. Add the drained pasta.
You won’t actually see “sauce”
and you might want to add a touch more water or balsamic vinegar.
8. Transfer to a serving bowl and add the chopped parsley
and grated cheese (or not – it tasted delicious even without any cheese). Taste
for seasoning, and add salt and pepper to your taste.
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