browned butter pasta with roasted root veggies

Browned butter, infused with fresh rosemary and tossed with a whole menagerie of roasted root veggies, pasta (and chicken if you’d like!).  I’m telling you, it just doesn’t get much simpler or much more ‘comfort-food’ than this!

Browned Butter Pasta with Roasted Root Veggies | Sweet Anna's

Our favorite little local farm store sells big grab bags of root veggies for roasting.  It’s so much fun to get a variety of things we might not normally try and everything tastes so great roasted together!

browned butter pasta with roasted root veggies | Sweet Anna's

This last bag had carrots, purple and russet potatoes, red and golden beets and what I think are parsnips.  :o)   I added a big red onion and some garlic cloves and tossed it all in a good dose of garlic infused and regular olive oils, salt & pepper, and a bunch of fresh chopped rosemary.

Let me just tell ya…  from the minute this was put in the oven, the whole house smelled amazing.  (When are they going to invent smell-o-vision anyways?!)

Of course, because I am a pasta addict – I boiled some penne and made a simple browned butter sauce to toss it all together with.  So simple, so easy, and absolutely packed full of flavor.  Serve this with freshly shaved or grated parmesan, if you’ve got some.  We love it with and without!

I’ve made this dish several times now, and it’s always a favorite, no matter how I mix it up.  Sometimes I change up the herbs.  Sometimes I skip the onions.  Sometimes I add some leftover chicken, if I’ve got it on hand.  However you do it, roast up some veggies, cook some pasta, brown some butter and toss it all together and you’ve got an easy crowd-pleasing meal!

browned butter pasta with roasted root veggies

Ingredients

  • 5 lbs, or so, root veggies, variety (carrots, beets, potatoes, parsnips...)
  • 1 large onion
  • 2-3 cloves garlic, smashed or whole
  • 2-3 tablespoons extra virgin olive or melted coconut oil oil
  • salt & pepper
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon crushed red pepper flakes, optional
  • freshly shaved parmesan cheese

Directions

Preheat the oven to 400ºF.

Cut all the veggies and onion into similar bite-sized pieces. Place all the veggies and garlic on a large rimmed baking sheet.

Drizzle with oil and salt & pepper to taste. Toss well with your hands to make sure everything is coated.

Place in the oven and roast for 30-45 minutes, until all the veggies are tender and golden. Remove from the oven and set aside.

While the veggies are roasting, boil a large pot of salted water and cook the noodles according to package directions.

While the water is boiling, melt a stick of butter in a large skillet (preferably light colored interior, but not necessary!) over medium heat.

Continue to cook, swirling occasionally until the butter starts to foam and then turn golden. Watch closely at this point, as it can burn easily. As soon as the butter looks nice and golden (here's where the light-colored skillet helps!) and smells very toasty and fragrant, pull it off the heat & stir in the rosemary.

Toss everything together in a large bowl or in the now drained pot and serve with freshly shaved parmesan cheese if desired!

http://sweetannas.com/2015/04/browned-butter-pasta-with-roasted-root-veggies.html

pasta with mushroom & rosemary meat sauce

It’s no secret that I love Fall.  Every single thing about it actually.

I love crisp, cool days with scarves, boots and jackets.  I love warm, cozy soups and stews.  I love candles and early darkness and alltheholidays.  I just love it.

In my world, pasta and Fall go hand in hand.  Especially, hearty, meaty, cozy pastas that fill your belly and warm you to the toes.

The kind you top with lots of yummy cheese and sop up with crusty, garlicky bread.  The kind you go to bed dreaming about and can’t wait to reheat for lunch the next day.

The kind that makes you love Fall too…  even if you don’t.

This is one of those pastas.

pasta with mushroom and rosemary meat sauce | Sweet Anna's

Rosemary and mushrooms are a perfect pairing.  The piney, woodsy rosemary and the hearty, flavorful mushrooms fill the senses with all sorts of good things.

And a little kick of heat in the background is never a bad thing!

We like this sauce over short noodles, like penne or rotini, but please use your favorite.

Just make sure you light a candle and pour yourself a little glass of wine to go with this dish.  Everything tastes better by candlelight.

And you know what?  You deserve it.

pasta with mushroom & rosemary meat sauce

Ingredients

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1 small carrot, finely chopped
  • 1 pound mushrooms, coarsely chopped
  • 2-3 cloves garlic, minced
  • 1-2 teaspoons fresh chopped rosemary
  • 1 large jar or can (24-28oz) crushed tomatoes
  • salt & pepper, to taste
  • crushed red pepper flakes, to taste

Directions

In a large saucepan or dutch oven, brown the meat, drain it and set aside.

In the same pan, in the little olive oil, sauté the onions and carrot over medium-high heat until soft and just barely golden, around 5-10 minutes. Toss in the mushrooms and sauté until they are starting to brown.

Stir in the garlic and rosemary and sauté for about 30 seconds, just until the garlic is very fragrant.

Stir in the meat, tomatoes, salt & pepper, and crushed red pepper flakes if using. Bring to a boil, taste for seasoning (adjust as necessary - more salt? more rosemary? more spice??), reduce the heat to low, cover and simmer for at least 30 minutes, or as long as you have.

This is a great sauce to dump into the slow cooker for dinner. Or to freeze and reheat another day for an easy meal!

Serve over your favorite noodles with plenty of freshly grated parmesan cheese on top if you'd like and a bit more chopped fresh rosemary if you have it.

http://sweetannas.com/2013/11/pasta-with-mushroom-rosemary-meat-sauce.html

low carb stuffed mushroom pasta

Stuffed mushrooms are one of my favorite things.

Ok, actually mushrooms in any form are some of my favorite things.

So, really, I’m kind of surprised at myself for taking so long to come up with this pasta version of my favorite italian restaurant appetizer!

Low-Carb Stuffed Mushroom Pasta | Sweet Anna's

Sometimes I feel like I could be happy eating pasta every day for the rest of my life.  I don’t think I would ever get tired of it.  And I never get bored with coming up with new ways to satisfy my pasta cravings.

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