This gorgeous vegetarian pasta dish is a wonderfully unique way to devour the season’s root vegetables. Use any of your favorite root veggies for this dish–radishes, turnips, potatoes, beets, carrots, you name it and roast away! The veggies are diced and roasted in a combination of olive oil, salt and pepper, fresh piney rosemary and tangy balsamic vinegar. The tender caramelized veggies are then tossed with al dente pasta, crumbled creamy blue cheese and for a bit of crunch, chopped hazelnuts. A bowl of this satisfyingly decadent pasta will blow you away!
(To view this recipe, click on the blue title of the blog post above*)
Pasta with Rosemary & Balsamic-Glazed Root Vegetables
Ingredients:
- 1 lb. pasta
- 1 lb. root vegetables (carrots, turnips, beets, radishes, etc.)–diced
- olive oil
- salt and pepper
- 1 1/2 Tablespoons fresh rosemary, chopped
- 1 red onion, large dice
- crushed red pepper flakes
- 1/4 cup chopped hazelnuts
- 3 Tablespoons balsamic vinegar
- crumbled blue cheese
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment or foil; spray with olive oil spray. Arrange the cut onion and root veggies in an even layer on the baking sheet. Drizzle with 1 ½ tablespoons of oil, a pinch of red pepper flakes, and season with 1 teaspoon of salt and a big grinding of pepper. Roast for 25 minutes, or until the veggies are slightly caramelized and tender.
- In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions—to al dente.
- Drain the pasta and toss in a large mixing bowl with the cooked root vegetables. Serve with an extra drizzle of oil, the crumbled blue cheese and some of the chopped hazelnuts.
Tagged: balsamic vinegar, balsamic-glazed vegetables, blue cheese, carrots, fresh rosemary, golden beets, hazelnuts, pasta, radishes, red onion, roasted root vegetables, root vegetables, rosemary, turnips, vegetarian pasta
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