An easy and soothing pasta dish, with my two favorite vegetables, and they’re roasted. All the flavors just work perfectly in this very satisfying fall dinner.
Penne with pancetta and roasted brussel sprouts (adapted from Can You Stay For Dinner blog)
2 cups brussel sprouts, halved
2 cups chopped cauliflower
1 tablespoon olive oil
4 ounces diced pancetta
1 medium onion, diced
2 cloves garlic, minced
1/4 cup nondairy creamer
12 pounces dry penne
1/4 cup walnuts, toasted and chopped
parsley for garnish
salt and pepper to taste
Preheat oven to 400 degrees F. In a large bowl, toss the brussel sprouts and cauliflower with the olive oil and a pinch of salt and pepper. Spread the veggies on a large roasting pan and roast for 15 – 20 minutes, or until they have softened and browned.
Meanwhile, bring a large pot of water to a boil. Add your pasta and let it cook al dente, about 8 minutes. Drain and reserve 1/2 cup of the cooking water.
While the pasta is boiling, add your diced pancetta to a large frying pan set over medium heat. Saute the pancetta til crisp and browned. Remove to a plate, leaving two tablespoons of grease in the pan.
Return the pan to the burner, lower the heat to medium-low and add the chopped onion. Stir occasionally and let the onions soften for about 10 minutes, or until translucent. Add the garlic and stir constantly for 20 seconds.
Toss your roasted veggies in the pan, along with the pancetta, and a half cup of starchy water from your pasta. Add the drained pasta. Stir in the cream and let the mixture simmer for a few minutes, til just heated through and well combined. Remove pan from heat, and allow to cool and thicken for 5 minutes. Garnish with parsley and walnuts. Makes 6 servings.