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Recipe Friday: Roasted Root Vegetable Pasta Salad
Catersource
October 1, 2021
2 Min Read
Happy World Vegetarian Day!
World Vegetarian Day was founded in 1977 by the North American Vegetarian Society (NAVS) and was endorsed by the International Vegetarian Union in 1978. October 1st is the annual kick-off of Vegetarian Awareness Month. Make a difference this October by informing others about the benefits of vegetarianism. You will be helping to create a better world because vegetarian diets have proven health benefits, save animals’ lives and help to preserve the Earth.
October also just so happens to be National Pasta Month, so why not kill two birds with one stone with this recipe from Barilla that celebrates the flavors of fall.
Roasted Root Vegetable Pasta Salad
Yield: 8
Ingredients for Alfredo Sauce
1 cup heavy cream
1 tsp garlic powder
2 tbs water
1 cup whole milk
2 tsp corn starch
½ cup, grated Parmigiano
Salt to taste
Method for Alfredo Sauce
Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese
Ingredients
1 box Barilla® Penne
2 T olive oil
1 cup drained jarred roasted red peppers
¼ tsp cracked black pepper
4 cups ½-inch pieces sweet potatoes, parsnips, and/or carrots
½ tsp salt
10 oz (2 packaged bags) baby arugula or baby spinach
Method
Preheat oven to 400°F. On a rimmed baking sheet toss sweet potatoes, parsnips, and/or carrots with oil and salt. Roast 22 to 25 minutes or until lightly browned and softened.
In a blender combine Alfredo sauce and roasted red peppers; blend until smooth.
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
Cook pasta according to package directions; remove from heat and drain well.
Add sauce mixture to pot. Heat through. Return pasta to pot and stir to combine.
Divide arugula among plates; top with pasta, roasted vegetables, and finish with cracked black pepper.
Customize it: For a crunchy alternative try shredded fresh Brussels sprouts or shredded romaine lettuce in place of arugula. For a protein boost add white beans.
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