Winter Harvest Paleo Pasta (Printable)
Grain-free pasta with roasted winter vegetables and a flavorful herb sauce, ideal for cold weather.
# List of ingredients:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed
02 - 2 medium carrots, peeled and sliced
03 - 1 medium parsnip, peeled and sliced
04 - 1 small red onion, sliced
05 - 2 cups kale, stems removed and leaves chopped
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Pasta
09 - 12 ounces grain-free pasta, cassava or almond flour-based
→ Sauce
10 - 1/4 cup extra virgin olive oil
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh sage, finely chopped
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Zest of 1 lemon
16 - 2 tablespoons fresh lemon juice
17 - 1/4 cup toasted walnuts, chopped (optional)
# Steps:
01 - Preheat oven to 425°F.
02 - Toss butternut squash, carrots, parsnip, and red onion with olive oil, sea salt, and black pepper. Spread evenly on a large baking sheet.
03 - Roast vegetables for 25 minutes, stirring once halfway through. Add kale to the baking sheet and roast an additional 8 to 10 minutes until tender and caramelized.
04 - Cook grain-free pasta according to package instructions. Drain and set aside.
05 - In a skillet over medium heat, warm extra virgin olive oil. Add minced garlic, chopped sage, rosemary, and crushed red pepper flakes if using. Sauté 2 to 3 minutes until fragrant without browning.
06 - Stir in lemon zest and fresh lemon juice, then remove the skillet from heat.
07 - In a large bowl, combine roasted vegetables, cooked pasta, and herb sauce. Toss thoroughly to coat. Garnish with toasted walnuts if desired. Serve warm.
# Expert Advice:
01 -
- It satisfies pasta cravings without the grain-heavy sluggishness afterward.
- Roasting the vegetables brings out a caramelized sweetness that balances the earthy kale and herbs.
- The lemon and fresh sage make the whole dish taste bright and alive, even on the coldest nights.
- Its flexible enough to use whatever root vegetables you have without losing the cozy, rustic feel.
02 -
- Dont crowd the vegetables on the pan or theyll steam instead of roast, spread them out or use two sheets.
- Taste the pasta a minute before the package says its done, grain-free noodles can go from perfect to mushy fast.
- Add the lemon juice off the heat so it stays bright and fresh instead of cooking into the oil.
03 -
- Toast the walnuts in a dry skillet for 3 to 4 minutes, shaking the pan often, until they smell buttery and rich.
- Reserve a little pasta cooking water before draining, a few tablespoons can help the sauce cling better if it looks dry.
- Let the roasted vegetables cool for a minute before tossing with the pasta so the noodles dont turn mushy from residual heat.