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Pasta with Skillet-Roasted Root Vegetables | Mackin' Cheese

Pasta with Skillet-Roasted Root Vegetables

Pasta with Skillet-Roasted Root Vegetables

How do you take something that is normally awful and turn it into totally awesome?
For example, biking home several miles in a complete downpour.
Normally awful.
Add waterproof gear from head to toe.
Totally awesome.

Exclude the follow factors: my backpack has no protection (laptop was intentionally left at home this day), a homeless man crossing the street laughed at me (a big, bellowing “HA!”), and the tops of my pink striped socks are getting a little damp (but only a little, and only right at the end).

I think if it hadn’t have been for my sopping backpack and subsequent impending doom for my psychology notes and cellphone, I would have kept going. The roads were almost empty, my breaks mostly worked, and I felt like a TOTAL BADASS.

Complete bad-assery. Adrenaline pumping through my veins, pedals spinning round and round, and a slight sense of I’m-speeding-through-the-air-and-still-waterproof-haha-suckers superiority over the umbrella/wind/Midwest-fighting sidewalk dwellers.

Pasta with Skillet-Roasted Root Vegetables

Pasta with Skillet-Roasted Root Vegetables

This dish is the perfect steaming plate of goodness ready for you when you get home from a rainy night, back from a big homecoming football win (!!), or a snack on a chilly afternoon. You know how I know? Because I’ve eaten this for four days straight. I’ve made two batches. I’ve eaten the leftovers at every meal. And I’m still not tired of it… Isn’t that proof enough that you have to try this? Thought so.

The beautifully colored root vegetables become caramelized on the stove, and when mixed with white wine and broth, they become tender and richly flavorful. The pasta and parmesan create a creaminess that, when combined with the veggies, is absolutely divine. The spinach can be substituted with kale or left out. The root vegetables are entirely flexible/substitute-able with whatever you have on hand or like best! We had fun “Purple Haze” heirloom carrots from the farmers market, as you can see from the photo above. One only had purple skin, and the other had a ring of purple flesh in the middle! My gosh, I love the farmers market. My gosh, I love this meal.

Pasta with Skillet-Roasted Root Vegetables

Pasta with Skillet-Roasted Root Vegetables

Serves: 2 - 3

Pasta with Skillet-Roasted Root Vegetables


olive oil
1 red onion, chopped
3-4 cups root vegetables, chopped*
1 tbsp rosemary, diced
1 cup spinach, chopped
1/4 cup white wine
3/4 cup chicken or vegetable broth
8 oz pasta, farfalle or penne (or both!)
2 tbsp butter
1 cup parmesan cheese, shredded + more for topping

*You can use any root vegetables you like or have on hand. For this dish, I used 2 small beets, 1 parsnip, 2 small carrots, and a sweet potato. Trust me, it's flexible.


Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook onion and root vegetables, stirring occasionally, until they start to brown and soften, about 10 minutes. Add rosemary and cook for another minute. De-glaze the pot with white wine, scraping any browned pieces off the bottom. Stir in chicken broth and spinach. Cover and reduce to a simmer. Cook until vegetables are very tender and most of the liquid is absorbed, about 15 minutes.

Meanwhile, cook pasta according to package directions. Drain and return to pot. Stir in the butter and parmesan. Stir in vegetables, and serve with lots more cheese on top. Enjoy!

One Thought on “Pasta with Skillet-Roasted Root Vegetables

  1. The picture of the root veggies is just GORGEOUS!

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