PLANT-BASED HARVEST PASTA WITH ROASTED ROOT VEGGIES

Hello my beautiful friends!

Welcome back to the blog for another delicious entry in our Kaslo Sourdough diaries – another plant-based entry, to boot!

I have been working with Kaslo Sourdough for almost a year now, and I feel incredibly lucky to have my first ongoing partnership with such a fantastic family-owned business. Not only do I truly believe in the product (this pasta will change your world!), but I adore working with general manager Heidi to bring our ideas to life! Be sure to visit kaslosourdoughpasta.com, and use the code JAMIEPASTA for 10% off your order.

We are so proud of expanding our veggie-based recipes so that ALL of our readers can enjoy what we’re cooking up in our kitchens. This recipe is pure fall to me, and I just know you will love it, too. If you love beets, squash, and pasta, you will not find a tastier recipe to serve up this season!

Kaslo recently updated their package sizing – meet 227g, the perfect size for 2!

Serves 4-6

Prep time: 30 mins

Cook time: 30 mins

INGREDIENTS

METHOD

First things first, put on a large pot of water to boil, and preheat your oven to 400.

Next, give your beets, turnips, beet greens and squash (yes, even the squash!), a thorough rinse.

Not necessarily your garlic, I just thought it looked pretty in the photo hehe!

Dice your beets, turnips, and squash into roughly 1 inch cubes. Peel your butternut squash, but no need to peel the acorn – once roasted, it’s perfectly edible!

Toss each veggie in a splash of olive oil and a dash of salt and pepper. Roast your beets at 400 for 50 minutes to an hour, turning once or twice. Roast your butternut squash for about 45 minutes, turning once, and your acorn squash 20 minutes, turning once. Overall, keep an eye on things and take them out as they look finished.

After everything has gone into the oven, add your buttery spread to a large skillet, and turn to medium-low heat. Add your herbs and garlic, and gently melt down, being careful not to burn.

Roughly chop your washed beet greens, and add to the pan.

Cover, and cook on low until your greens are wilted. Add a splash of water if needed.

By this time your water should have come to a boil, so go ahead and cook your Kaslo Whole Wheat Radiatori according to the package instructions (about 5-7) minutes.

Strain thoroughly, but don’t rinse.

Add pasta to the pan with the wilted greens and herbs, and mix thoroughly. Add chunks of your Meadow Cheeze block now, and salt and pepper to taste now. If needed, add a splash more olive oil.

Serve immediately, with a glass of your fave red!

This pasta is mind-blowingly good – you will not be able to stop until it’s all gone! We recommend always making extra, especially because this packs perfectly for work lunches the next day!

Plant-based and meat-eaters alike will love this recipe!

And it sure plates beautifully if you wish to serve it to dinner guests.

We hope you love our new recipe as much as we do! As we head into fall, healthy eating becomes a little trickier with comfort food cravings. We think this pasta is a fantastic option as it’s chock full of veggies, but still feels warm and comforting on a cold evening.

Visit us on Instagram or Facebook today and let us know what you think! And don’t forget to subscribe to the blog in the box below, we have another recipe coming this winter you won’t want to miss!

xo, Jamie & Kaslo Sourdough

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