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Pecan and Roasted Vegetable Pasta Bake with Sage Cream Sauce

Yields1 Serving

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!

For the Vegetable Pasta
 8 oz uncooked spaghetti
 4 cups roasted vegetables (see recipe notes)
 4 tbsp unsalted butter
 4 large cloves garlic, minced
 3 tbsp minced shallot (about 1/2 a large shallot)
 4 tbsp chopped sage
 3 tbsp all-purpose flour
 ½ cup dry white wine (see recipe notes)
 2 cups 2% milk (or other milk of your choice)
 1 cup heavy cream
 1 cup grated Parmesan-Romano cheese
 Kosher salt and black pepper, to taste
For the Pecan Gremolata
 1 cup raw pecan pieces
 ½ cup panko bradcrumbs
 ½ cup grated Parmesan-Romano cheese
 2 tbsp chopped sage
 2 tbsp unsalted butter, melted
1

Preheat oven to 400 degrees F. Butter a 9-inch-by-13-inch casserole dish.

2

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.

3

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:
4

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:
5

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

6

You may substitute 1/2 cup of vegetable stock for the white wine

Nutrition Facts

Amount Per Serving
Calories 590
% Daily Value *
Total Fat 37g57%

Saturated Fat 18g90%
Sodium 450mg19%
Total Carbohydrate 44g15%

Dietary Fiber 4g16%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.