This roasted vegetable pasta gets its creamy sauce from a blend of sweet potato, cherry tomatoes, red bell peppers and cannellini beans. A crunchy walnut-panko topping adds texture, while crushed red pepper gives the dish a subtle kick.
Ingredients
Original recipe (1X) yields 6 servings
- 1 (12-ounce) package cherry tomatoes
- 2 medium red bell peppers, coarsely chopped
- 1 medium sweet potato, peeled and cubed (½-inch)
- 1 medium red onion, cut into 1-inch wedges
- 5 medium cloves garlic, peeled
- 3 tablespoons extra-virgin olive oil, divided
- 1¾ teaspoons salt, divided
- ½ teaspoon ground pepper
- 12 ounces whole-wheat fusilli
- ⅓ cup finely chopped walnuts
- ⅓ cup whole-wheat panko breadcrumbs
- ½ teaspoon crushed red pepper
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup loosely packed fresh basil leaves, plus more for garnish
- ¼ cup grated Parmesan cheese (optional)
Directions
- Preheat oven to 425°F. Toss 12 ounces tomatoes, chopped bell peppers, cubed sweet potato, onion wedges, peeled garlic cloves, 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon pepper together on a large rimmed baking sheet; spread in an even layer. Roast until the vegetables are very tender and the tomatoes have burst, about 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Add 12 ounces pasta; cook until just tender, according to package directions. Drain, reserving 1 cup cooking water.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add ⅓ cup walnuts, ⅓ cup panko and ½ teaspoon crushed red pepper; cook, stirring constantly, until golden brown and fragrant, about 3 minutes. Transfer to a small bowl.
- Transfer the roasted vegetable mixture and any accumulated juices to a blender. Add rinsed beans, ¼ cup basil, the remaining ¾ teaspoon salt and ½ cup of the reserved cooking water. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean kitchen towel over the opening. Puree on high until smooth and creamy, about 1 minute, adding the remaining ½ cup cooking water, 2 tablespoons at a time, as needed to make a sauce that will coat the pasta.
- Pour the sauce into the pot. Add the pasta; stir until evenly coated. Top with the walnut mixture (about 2 tablespoons per serving) and ¼ cup Parmesan, if using. Garnish with additional basil, if desired.
