• 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.


Ingredients

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


Vinigarette

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)



Directions

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.


Enjoy!


Check out our video on YouTube

https://youtu.be/RGM3BX7UFco





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