Saturday, October 25, 2014

Farfalle Autunno

I was reading a Yahoo article about fall pasta recipes, and one of them (from caught my eye, partly do to the paradoxical name, Fall Pasta Primavera (primavera mean spring for those who don't know). So I modified the recipe a tad, and renamed it farfalle autunno (thank you Google translate). Here is my version (I didn't use an onion, but think it would only be better with one added, so it is in the recipe). 

Farfalle Autunno

2 T olive oil
1 red onion, chopped
1 parsnip, chopped
1 carrot, chopped
1 small turnip, chopped
1 small yellow beet, chopped
1 sweet potato, chopped
1 clove garlic
1 t dry thyme
Salt and pepper
1 can veg broth
8 oz farfalle
Parmesan cheese, to taste
mushrooms sautéed in butter

Chop all veggies into bite size pieces. Heat oil in large Dutch oven. Add all root veggies and onion and cook, stirring occasionally, until starting to brown. Add thyme, garlic, salt and pepper. Add broth, scraping brown bits off bottom of pot. Simmer until veggies are tender and broth reduced. 

Meanwhile, bring a pot of water to boil. Add a handful of salt. Cook pasta until al dente. Drain, reserving some pasta water, and add to the veggies. Stir well, adding pasta water if it is dry. Stir in Parmesan cheese and mushrooms. Serve. 

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