Directions
When discussing Italian cuisine, the first course holds a crucial role, particularly during the winter months. Among the many delicious options available, pasta with oven-baked vegetable cream stands out for its rich flavor and enveloping creaminess. This recipe is a true celebration of winter vegetables like pumpkin, cauliflower, mushrooms, and leeks, all roasted to deepen their natural flavors.
Key Ingredients
To make this delightful dish, you’ll need the following ingredients:
- Pumpkin, diced
- Cauliflower, separated into florets
- Fresh mushrooms, cleaned and sliced
- Leek, sliced into rounds
- Robiola cheese, for a creamy texture
- Tomato paste, to add a touch of acidity and color
- Extra virgin olive oil, salt, pepper, paprika, and thyme for seasoning
- Linguine or your preferred type of pasta
- Coarsely chopped hazelnuts, for a delightful crunch at the end
Steps to Prepare the Pasta
Step 1: Prepare the Vegetables
We start by prepping the vegetables. Clean the pumpkin and cut it into small cubes, using about 5 oz for the recipe. Next, gently clean the mushrooms with a damp cloth. Cut the pumpkin into thin slices.
Then, separate the cauliflower into rough florets until you have about 7 oz. As for the leek, remove the outer leaves and slice it into rounds to create an aromatic base for our dish.
Step 2: Cook the Vegetables
In a bowl, combine all the prepared vegetables. Season them with salt, olive oil, pepper, paprika, and thyme. Mix well to ensure all the vegetables are well-coated. Next, transfer the vegetable mixture to a baking tray, trying to spread them out in an even layer. Bake in a preheated static oven at 430°F for around 25 minutes, or until the vegetables are tender and slightly golden.
Step 3: Create the Vegetable Cream
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Meanwhile, bring a pot of salted water to a boil for the pasta. In a blender, combine the roasted vegetables with the robiola cheese. Add a splash of water and the tomato paste. Blend until you achieve a thick, smooth cream, adding more water if necessary to reach the desired consistency.
Step 4: Cook the Pasta
Begin cooking the linguine in the boiling salted water according to the package instructions until al dente. In the last few minutes of cooking, heat the vegetable cream in a pan. Add a ladleful of the pasta cooking water to the sauce for extra creaminess.
Step 5: Finalize the Dish
Once the pasta is cooked to perfection, drain it and transfer it directly to the pan with the vegetable cream. Stir well to combine, ensuring that every strand of pasta is coated with the sauce. Finally, sprinkle in the chopped hazelnuts to add a crunchy element and an extra burst of flavor.
Serve with Style
Plate your pasta with oven-baked vegetable cream and serve immediately. This dish is perfect for the whole family and is an ideal way to introduce a generous serving of vegetables into your daily diet. The delicate flavor of the robiola and the sweetness of the roasted vegetables come together to create an extraordinary and memorable culinary experience.
Other Vegetable Pasta Recipes to Try
If you’re a vegetable lover, you’ll want to try some other delicious pasta recipes, such as:
- Pasta with grilled vegetables: a fresh and tasty summer dish.
- Cold pasta with vegetables and turmeric: perfect for warm days.
- Pasta with fiordilatte cream and vegetables: a winning combination of creaminess and health.
- Cold pasta with caponata: a dish rich in Mediterranean flavors.
- Penne with vegetable ragù: for a wholesome, comforting meal.
With this recipe, we hope to inspire you to create delicious vegetable-based dishes that are rich in flavor and nutrients. Enjoy your meal!
