Braised Winter Vegetable Pasta

Yes, it has butternut!  But this vegetable dish (with a little pasta!) is hearty and filling, not to mention healthy! It would be perfect to eat by the fireplace while it rains or even better, snows outside.  Except I live in SoCal, so I’ll just pretend.   I adapted the recipe from an Eating Well Meatless Meals cookbook I got last year. The original version is vegan, but I used chicken broth the first time I made it and beef broth this time.  I think the beef broth brings out a nice, rich flavor that compliments the vegetables perfectly. Does it look like a hot brown mushy mess? Like most delicious comfort foods, a thousand times YES! (Think curry, stew, chili!) This recipe makes a HUGE portion so there will be plenty of leftovers!  When I made it this time, the pasta got a little over cooked so if you like it more al dente I would let the veggies boil for a little while and then add the pasta after about 10 minutes.

Braised Winter Vegetable Pasta

  

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 sweet yellow onion, cut into thin rings
• 4 cups beef broth
• 1 1/2 cups white wine
• 8 ounces pasta shells, orrechiete or other small noodles
• 2 cups butternut squash, cubed
• 2 cups cauliflower florets
• 2 large parsnips, peeled and cubed
• 4 oz. baby bella mushrooms, sliced
• 8 oz. frozen edamame, peeled and shelled
• Fresh ground pepper to taste

  

1. Heat oil over medium heat in large stock pan or large dutch oven.
2. Add onions and cook until deep brown, softened and caramelized.
3. Add beef broth and wine and bring to a boil.
4. Add all veggies and return to a boil, stirring occasionally.  Cook for about 10 minutes, then add pasta.
5. Continue cooking over medium-high heat until all the liquid is absorbed and squash and pasta are tender.

Serve with grated parmesan and a crusty piece of french bread!

 

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