Sweet potatoes, beets, carrots, parsnip, and cauliflower are roasted and tossed with whole wheat pasta and kale pesto in this hearty and nutritious one-bowl meal. A perfect way to celebrate the flavors of the fall season.
Course
Dinner
Cuisine
Vegetarian
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
AuthorJessica Levinson
Ingredients
For the roasted root veggies and pasta:
1small orange sweet potato,peeled and cut into 1/2-inch cubes
1small purple sweet potato,peeled and cut into 1/2-inch cubes
2medium beets,peeled and cut into 1/2-inch cubes
6rainbow carrots,peeled and cut into 1/2-inch cubes
1large parsnip,peeled and cut into 1/2-inch cubes
1/2one large headcauliflower,cut into florets
1/2mediumred onion,chopped into medium chunks
2tablespoonsolive oil,divided
1/4teaspoonKosher salt,divided
1poundwhole wheat pasta
For the Kale Pesto:
1 1/2bunches kale,chopped
1/2cupwalnut halves
4clovesgarlic
1/2cupgrated Parmesan or pecorino cheese,plus more for garnish (if desired)
1/2cupolive oil
1/4teaspoonKosher salt
2tablespoonslemon juice
Instructions
For the roasted root veggies and pasta:
Preheat oven to 400°F and line two large baking sheets with aluminum foil. Spread sweet potatoes, beets, carrots, and parsnips in a single layer on one baking sheet and toss with half the olive oil and half the salt. Spread the cauliflower and onions on the second baking sheet and toss with the rest of the oil and salt.
Place both baking sheets in the oven and roast for 20 to 30 minutes, stirring once or twice, until the vegetables are caramelized on the outside and tender on the inside. The cauliflower and onion will need less time than the other vegetables, so keep an eye on them.
While the vegetables are roasting, cook the pasta according to package directions and prepare the pesto. Reserve some pasta water before draining.
For the kale pesto:
Bring a medium pot of water to boil. Blanch the kale by adding it to the pot of boiling water and cooking for about 1 to 2 minutes. Remove from pot and run under cold water to stop cooking. Strain and squeeze out excess liquid.
In a large food processor, puree blanched kale, walnuts, garlic, cheese, olive oil, salt, and lemon juice until smooth.
To serve, drain the pasta and gently toss with the roasted root vegetables and pesto. Add some of the reserved pasta water if needed to thin out the pesto and coat the pasta and vegetables. Serve hot with extra parmesan cheese, if desired.