Food & Wine
Roast winter vegetable pasta with herb and lemon dressing
With herb and lemon dressing and a sourdough crumb, this medley of great flavours, colours and textures makes this roast winter vegetable pasta a great main course on cool nights.
Serves: 4
Ingredients:
- 400g fresh lasagna sheets
Vegetables
- 300g butternut (prepared weight), cut into1.5cm pieces
- 2 kumara, peeled and cut into 1.5cm pieces
- 1 red onion, cut into thin wedges
- 1 parsnip, peeled and cut into thin 2cm lengths
- 250g Brussels sprouts, trimmed and halved
- 3 cloves garlic, smashed, skin on
- 3 tablespoons olive oil
Crumb
- 1 cup roughly grated sourdough breadcrumbs (crusts removed)
- 2 tablespoons finely grated parmesan
- 1 teaspoon finely grated lemon zest
- 1 clove garlic, crushed
- 2 tablespoons olive oil
Dressing
- 2 cups loosely-packed herbs, e.g. parsley, mint and basil
- 2 cloves garlic, roughly chopped
- 3 spring onions, sliced
- 1 lemon, juice and zest
- ½ cup olive oil
Method:
- Heat oven to 200°C and line a baking dish with baking paper. Place butternut, kumara, red onion and parsnip in dish and toss through most of the oil (reserving a little for the sprouts). Season to taste with flaky sea salt and cracked black pepper.
- Bake about 20 minutes then add sprouts, garlic and remaining oil and cook a further 25 minutes or until vegetables are tender and slightly caramelised. Cover and keep warm while making crumb.
- For the crumb, combine ingredients in a bowl. Spread on a lined baking tray and bake until crisp and golden, stirring several times during cooking.
- For the dressing, combine ingredients in a food processor, pulsing to a coarse texture. Season to taste.
- Cut each pasta sheet into 3 long strips and cook in boiling salted water for about 12 minutes or until al dente. Drain well and toss with two-thirds of the dressing.
- Toss remaining dressing through the roast vegetables. Combine vegetables and pasta and serve topped with the crumb.
What’s your favourite winter warmer meal? Let us know in the comments below.
Written by Bernadette Hogg. First appeared on Stuff.co.nz.
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