Rosemary cream sauce on squash & roasted cauliflower pasta
This time last week, we were in the delivery room.
Wait. Oh, not for us!! No, no, no, no, no.
Hey, if we were pregnant (we're so not…. sorry ma!) there is no possible way we could keep a secret like that from y’all. Plus, let’s be real, you would all call bullshite because of the lack of #gigglejuice on Instagram. Am we right?
We were in the delivery room on a farm in Iowa to be exact. We honestly didn’t know what to expect when it came to birthing a piglet. Apparently you don’t need a fancy degree or a table full of instruments to “sleeve a sow.” Who knew? All you need is a firm hand and a little courage to help pull out a piglet.
At first we were like there is no way in heck you are going to get us to stick our arm up a pigs hoo-hah. But after seeing a few other bloggers do it and they didn’t fall over dead, we folded to peer pressure and sleeved-up. The whole pulling process doesn’t take long, which is good considering most litters average around 14 piglets. We stuck our arm in, felt around for a piglet, pulled gently, and BOOM. Hello, Wilbur!
The whole process is pretty memorable and we are so glad we didn’t chicken out. Because when is that chance ever going to happen again? So, to celebrate all that hard work, we made a carbalicious dish that is two-snaps up. This Squash & Roasted Cauliflower Pasta with Rosemary Cream Sauce is packed with veggies and covered in our current favorite cream sauce. Note to self: use more rosemary! Also, throw in whatever noodles you’d like or add in some bacon for a heartier meal!
We're telling you, it’s three oinks up.
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Print Recipe
Squash & Roasted Cauliflower Pasta with Rosemary Cream Sauce
Ingredients:
1 small cauliflower, cut into florets
1 tablespoon olive oil
1 zucchini, shaved into ribbons
1 yellow squash, shaved into ribbons
2 cups fettutine noodles
3 tablespoons all-purpsose flour
3 tablespoons unsalted butter
1 1/4 cup whole milk
1/3 cup cream
1 teaspoon rosemary, chopped
1 teaspoon thyme
red onion, sliced thinly, garnish
salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Place the florets on the baking sheet and drizzle tops with olive oil, salt, and pepper. Bake for 15 minutes until golden brown.
Meanwhile, add water to a stockpot and bring to a boil. Add the fettucine and cook until al dente. Place the zucchini and squash in the bottom of the colander and drain the pasta over the zucchini & squash ribbons. Set aside.
In a large skillet preheated to medium heat, melt the butter. Add the flour and stir until a roux forms. Gradually add the milk and cream, whisking so the sauce stays smooth. Add the rosemary, thyme, salt and pepper. Once slightly thickened (should take about 3 to 4 minutes), add the noodles and zucchini. Toss to combine. Pour the noodles into a serving bowl and top with roasted cauliflower and red onion if desired. Serve immediately.
adapted from Cooking Light Magazine
All images and text ©Fisiz for Fisiz
