Pecan and Roasted Vegetable Pasta Bake with Sage Cream Sauce

Yield: 8 Servings Prep Time: 40 mins

This flavorful vegetarian pasta bake will take your weeknight dinner lineup to the next level. Pecan gremolata, seasonal vegetables and spaghetti combine for a comforting dish that’s sure to be a family favorite!

By American Pecan Promotion Board

Pecan and Roasted Vegetable Pasta Bake with Sage Cream Sauce

Ingredients

4 tablespoons unsalted butter
Kosher salt, to taste
8 ounces uncooked spaghetti
4 cups roasted vegetables (see recipe notes)
4 large cloves garlic, minced
3 tablespoons minced shallot (about 1/2 a large shallot)
4 tablespoons chopped sage
3 tablespoons all-purpose flour
3 tablespoons all-purpose flour
1/2 cup dry white wine (see recipe notes)
2 cups 2% milk (or other milk of your choice)
1 cup heavy cream
1 and 1/2 cups grated Parmesan-Romano cheese
Black pepper, to taste
Pecan Gremolata
1 cup raw pecan pieces
1/2 cup panko bradcrumbs
1/2 cup grated Parmesan-Romano cheese
2 tablespoons chopped sage
2 tablespoons unsalted butter, melted

Preparation

Preheat oven to 400 degrees F. Butter a 9-inch-by-13-inch casserole dish.
Bring a large pot of water to a boil. Stir in a few generous pinches of kosher salt. Add the pasta and cook until al dente. Drain and transfer to the prepared casserole dish. Add the roasted vegetables and toss to combine.
In a large sauté pan, melt butter over medium heat. Add garlic, shallot, and sage to the pan. Cook, stirring often, for 2 to 3 minutes, or until fragrant. Sprinkle the flour over the top and whisk to combine. Cook for 1 minute, whisking constantly. Slowly add the wine, continuing to whisk for an additional 1 minute. Slowly add the milk and heavy cream, continuing to whisk the mixture. Bring the mixture to a gentle boil, whisking often, until the sauce thicken, about 4 to 5 minutes. Turn off the heat and whisk in the cheese. Season with salt and pepper to taste. Pour the mixture over the pasta and toss to combine.
To make the pecan gremolata: add pecan pieces, breadcrumbs, cheese, and sage to a bowl. Stir to combine. Slowly fold in the melted butter until evenly coated. Sprinkle the mixture evenly over top the pasta. Bake for 15 minutes, or until the topping is golden brown. Serve with extra cheese, if desired.
*Recipe notes:
The original recipe uses zucchini, squash, red bell pepper, yellow bell pepper, cauliflower and cremini mushrooms, but you may use any variety of seasonal vegetables, such as pumpkin for fall
You may substitute 1/2 cup of vegetable stock for the white wine

Nutrition Facts

Calories	590	Carbs	44g
Fat	37g	Fiber	4g
Saturated Fat	18g	Protein	18g
Sodium	450mg

Pecan and Roasted Vegetable Pasta Bake with Sage Cream Sauce

Ingredients

Preparation

Nutrition Facts

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