• Rachel

Sweet and Savory Pasta New Year

Happy New Year all! It's hard to believe that we have another year behind us- and what a year it was! I would like to think that January 1st changes everything and we all get a fresh new do-over, but age and wisdom have provided me with different outlooks these days. I no longer buy into the resolution making as the clock ticks down to a new year-instead I continue to work on those goals or dreams I had all along! It's a shift in mindset and I find works so much better in how I feel emotionally.

As far as food goes-winter is my time to focus on simplicity, basic and delicious. I am interested in hearty, warming, comforting, healthy and tasty which is why I have brought my sweet and savory pasta back into rotation. It has all the nutrients my body craves and the textures and flavor my tastebuds need. It makes a lot-so it's enough to feed the fam, or if you're an intimate crowd of one or two- it keeps well and will last for multiple meals. Enjoy.


1 box fusilli pasta (you can use penne, elbows, spaghetti- we used gluten free Bionaturae)

3-4 small sweet potatoes (or 3 medium)

1 large red onion

1 handful baby spinach, chopped

1/2 cup feta cheese crumbles

1-2 TBSP olive oil for roasting

Salt for seasoning potatoes and onion


1 TBSP Extra Virgin Olive Oil

1 TBSP pure Maple Syrup

1 tsp. Apple Cider Syrup

1 tsp. kosher salt

1/2 tsp. thyme

1/2 tsp. rosemary

pinch of black pepper

(Mix all these ingredients together in a small bowl and whisk with a fork)


Start by roasting your potatoes and onion. Cut potatoes into small cubes (watch video for how to) . Place in bowl and pour 1 tbsp. olive oil. Stir potatoes in olive oil making sure pieces are thoroughly coated. Place on parchment lined baking tray and space apart. Leave a little space between pieces so they get nice and golden. Sprinkle with kosher salt.

Slice red onion-coat with olive oil and place on parchment lined baking tray- sprinkle with kosher salt and pinch of pepper.

Bake at 425 for 35-40 minutes (onions cook faster so you may want to take them out sooner)

Prepare pasta according to directions-start making the pasta within the last 15 minutes of vegetable roasting so everything is nice and warm. Prepare the vinigarette while pasta is cooking (see above).

Drain pasta-save 1/2-1 cup of pasta liquid.

Pour pasta into large bowl. Add the roasted potato, onion, feta cheese, spinach and around 1/4-1/2 (you can use more if you like) cup of pasta liquid and stir until all the veggies are combined.

Add the vinigarette and stir.


Check out our video on YouTube


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