This is a very unusual recipe because you make the sauce on a baking sheet. That large surface area is what makes it cook so fast, and the high heat of the oven caramelizes and intensifies the flavors.–Peter Berley
LC Hold The Pasta, Please Note
This jumble of sweetly caramelized tastes and textures is a lovely, albeit unconventional, pasta topper. Truth be told, we like it just as much when you hold the pasta and dump the veggies over cooked couscous or quinoa. Just a thought.
Pasta with Roasted Vegetables Recipe
- Quick Glance
- 45 M
- 1 H
- Serves 4
- Large pinch saffron threads
- 3 tablespoons coarse sea salt or kosher salt, plus additional to taste
- 1 small (about 1 pound or 4 to 5 cups florets) cauliflower, or 1/2 large one, separated into florets
- 2 medium red onions, peeled and cut into 1-inch-thick wedges
- 2 medium carrots, peeled and sliced on the diagonal into 1-inch pieces
- 2 small butternut squash, delicata squash, or sweet potatoes, halved lengthwise, seeded, peeled, and cut into half-moons 1/4 to 1/2 inch thick (about 2 cups)
- 1 (15-ounce) can chickpeas, drained
- 2 pints cherry tomatoes, halved
- 3/4 cup dry white wine
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 to 3 teaspoons ground cumin or cumin seeds, toasted and ground
- 1/2 teaspoon crushed red pepper flakes
- 3 sprigs fresh thyme (optional)
- 1/2 pound penne or rigatoni pasta
- Freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley (optional)
- 1. Set a rimmed baking sheet or large roasting pan on the middle oven rack and preheat the oven to 500˚F (260˚C).
- 2. Bring a large pot of water to a boil. In a small dish, combine 1 tablespoon boiling water with the saffron and set aside. Add the salt to the pot. Add the cauliflower, onions, carrots, and squash to the pot and cover until it returns to a boil. Uncover and cook the vegetables for 2 minutes. Using a slotted spoon, transfer the vegetables to a colander to drain, reserving the cooking water.
- 3. In a large bowl, toss the blanched vegetables with the chickpeas, cherry tomatoes, wine, oil, garlic, cumin, red pepper flakes, thyme, if using, and saffron with its soaking liquid. Transfer the mixture to the hot pan in the oven and roast for 15 minutes, stirring midway through the cooking time, until the vegetables are tender and lightly caramelized.
- 4. While the vegetables are roasting, return the pot of water to a boil. Add the pasta and cook until al dente. Drain well and transfer to a wide serving bowl. Remove the vegetables from the oven and discard the thyme. Toss the vegetables with the pasta and season with salt and pepper. Garnish with Parmesan and parsley, if using, and serve immediately.
Hungry for more? Chow down on these:
Pasta with Roasted Vegetables Recipe © 2013 Peter Berley. Photo © 2013 Quentin Bacon. All rights reserved.