Photos by Lindsey Johnson
If you’re looking to work some extra vegetables into your diet this year, I have two words for you: vegetable purees. And no, I’m not suggesting you grab a spoon and dig into a jar of baby food. Vegetable purees can be used in all kinds of ways, from baking muffins to making pasta sauces. They’re pretty magical, much like unicorns and leprechauns, and they’re a great way to work those veggies into your day without feeling like you’re eating vegetables all day long.
Take this creamy pasta sauce. It’s made with butternut squash and roasted red peppers — pureed with vegetable broth, they become a flavorful, nutritious sauce for tossing with your favorite pasta shape. Because I always like to add a vegetable or two to my pastas, I included some roasted cauliflower too, although you can omit that or use a different vegetable, like broccoli, if you prefer. That’s a lot of veggie goodness in one little bowl of pasta.
There’s a little something extra with this pasta recipe too — crispy parmesan circles! These are entirely optional, but they’re kind of fun, if your idea of fun involves baked cheese. It does involve baked cheese, right? You take shredded parmesan, form it into circles on a parchment-lined baking sheet, and bake them in the oven until they’re brown and crisp. (If you have non-stick cookware, you can also make them on the stovetop by putting the cheese directly in the pan and heating it up until it’s crispy.) If you’re one of those people who always claims the crispy edge pieces of lasagna (guilty!), you will love these.
This post was originally published on November 8, 2011.Print this recipe
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