Have I told you that fall is my favorite? It’s particularly welcome after a sweltering summer. I’m always excited to switch the oven on and bake, roast, and broil. I love pulling on a pair of corduroys and a thick sweater for a long walk. I love the smell of falling leaves and crisp air. It’s Halloween and Thanksgiving. It’s time to get cozy.
I also love root vegetables. I know they’re not so popular, but I think most people just haven’t bothered to find out how versatile and satisfying veggies like turnips, parsnips, beets, and rutabagas can be. When The Captain and I lived in Poland, we ate loads of root vegetables and never got tired of them. They are full of flavor and perfect for the sort of warm, comforting dishes we require as the weather turns colder.
You don’t often see root vegetables in pasta dishes, but you can pair them with any grain. With a sage-infused cider cream, this dish becomes a showcase for autumn treats. Enjoy it with a crisp reisling or a good hard cider. This recipe serves four.
Fall vegetable penne with sage-cider cream sauce
- 5 cups root vegetables, any combination, cut into 1-inch pieces
- 1 tbs olive or grapeseed oil
- 1 tsp sea salt
- 8 oz. whole-wheat penne
- 1 cup apple cider
- 1 tbs sage, chopped
- 1/2 cup heavy cream
Preheat oven to 425. Put the veggies, olive oil, and salt in a bowl and stir to coat. Plop them onto a baking sheet and cook for about 40 minutes or until tender.
Near the end of cooking time, boil the pasta and start the sauce. Cook cider on a low boil until reduced by half. Turn down heat and add sage and cream. Simmer for a few minutes to let the flavors mingle.
Mix the veggies and pasta together and pour sauce into dish, stirring to combine. Sprinkle some fresh sage over the top.