Rotini with Roasted Veggies in Tarragon Cream Sauce

Roasted Brussels Sprouts & Butternut Squash are my favorites.

Roasting is my favorite way to cook vegetables. Just toss with a little olive oil, salt, and pepper and spread them out on a baking sheet. They get tender and sweet in the oven, with just a little char to add depth of flavor. For this recipe, I used fresh Brussels sprouts and butternut squash with some scallions as a topper for our rotini. I learned to make a tarragon cream sauce from a recipe we found in a pasta cookbook. It was for tortellini with ham and peas, and it's also a delicious dish.

In an effort to keep our Friday night pasta dinners varied and interesting, I co-opted that sauce and then put the veggies on top. It was such a hit, I make it often. It's easy to swap out whatever vegetables you have on hand. The sauce can even be modified. Leave out the tarragon and double the Parmesan cheese, for instance. This is a great basic idea that can be riffed on any way you like, and I invite you to do that in your kitchen.

Ingredients, instructions, and the video on my YouTube channel that will show you the entire process follow. If you make this recipe (or your own version of it), I'd love to know! Say so in the comments!

Rotini with Roasted Vegetables in Tarragon Cream Sauce

Ingredients

1 lb. Rotini pasta
1 cup small Brussels sprouts, halved 1 cup butternut squash cut into 1/2-inch cubes
10 green onions (scallions), cut into 1" pieces (reserve tops for garnish)
1 1/2 cups half and half
2 TBS unsalted butter
2 TBS all purpose flour
1 cup freshly grated Parmesan cheese
2 TBS chopped fresh tarragon leaves
Salt/pepper

Instructions

Spread the squash, sprouts, and scallions in a single later on a baking sheet. Drizzle with olive oil and add salt & pepper. Toss to coat the vegetables evenly. Roast in a 370 degree oven for about 20 minutes, turning once. You should see a slight char on the flat faces of the sprouts. Individual leaves should be charred.

Meanwhile, cook the pasta and make the cream sauce.

In a medium sauce pan, heat the butter and flour together on medium-high heat, stirring constantly until the butter has melted and the rue appears bubbly and blonde, about 4 minutes. Slowly add the half & half, a little at a time, until sauce thickens, increasing the amount of liquid with each addition. When all the liquid is incorporated, add the Parmesan cheese and tarragon and stir constantly over medium heat until the sauce is thickened. Do not boil! Remove from heat and set aside. Sauce will thicken a little more while sitting.

Add the sauce to the cooked pasta and stir to coat evenly.

Spoon into bowl, top with roasted vegetables and garnish with chopped green onion tops.

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'Til next time, I am CoolGray.