This colourful combination of earthy flavours makes a quick and easy meal on a chilly day! Toss chopped root veggies in a simple sauce and roast them to a sweet goodness. Combine with a flavourful pasta and toss on some hazelnuts! Dairy free and delicious!
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
large servings
|
Ingredients
- 4 cups cubed raw root veggies Keep the beets separate.
Sauce
- 1/3 cup oil
- 1/4 cup balsamic vinegar
- 3 cloves fresh garlic, minced
- 1 Tablespoon dijon mustard
- 1 teaspoon fresh rosemary finely chopped
- salt and pepper to taste
- vegan pasta of your choice enough for two generous helpings! Be careful to check for eggs in fresh and some dried pasta.
- 1/2 cup roasted hazelnuts chopped
Ingredients
Sauce
|
Rate this recipe!
|
Instructions
- Combine all the sauce ingredients
- Heat oven to 375 degrees F. Lightly oil a baking sheet. If you are including beets, which I highly recommend, have a separate pan for those, as they bleed colour.
- Peel and chop your raw root veggies into similar-sized pieces about an inch square. We used sweet potatoes, beets, turnip, carrots, and parsnip. Put all veggies except the beets in a bowl.
- Combine all the sauce ingredients in a small bowl and mix. Divide this sauce in half. Set aside one half for the pasta.
- Pour half the sauce over the chopped veggies in the bowl. Toss to coat. Spread them out on the prepared pan. Now, throw the beets into the same bowl and toss to coat with the leftover sauce. Spread the beets on to the second pan.
- Bake veggies, stirring occasionally, for about 20 minutes, or until tender and roasted. Sprinkle with salt and pepper to taste.
- While veggies are roasting, bring a large pot of well-salted water to a boil. Once boiling, add your pasta. We enjoyed the fettuccini noodles. Cook according to directions.
- Once your pasta is cooked to your liking, drain off the water, saving aside about a cup of the pasta water.
- Mix about 1/2 cup of pasta water with the second half of the sauce you put aside. Return the pasta to the pot and gently stir the sauce to coat all the pasta. Allow the sauce to soak into the pasta for a few minutes, on low heat. Add a little more pasta water, as needed. Add salt and pepper to taste.
- Chop the roasted hazelnuts. Sprinkle with a little oil and salt for an extra bit of flavour!
- When ready to serve, serve the pasta onto a warm plate or bowl and toss on the roasted veggies. Sprinkle with the hazelnuts and enjoy!
Recipe Notes
Choose your family's favourite veggies and maybe throw in one they haven't tried! It all tastes wonderful!
