Vermont Tri-Colored Root Vegetable Pasta Primavera

Team: Cooking Mountaineers

Host School: Camels Hump Middle School

Age Group: Middle School

Ingredients

1/2 lb. parsnips, spiralized

1/2 lb. golden beets, spiralized

 1/2 lb. carrots, spiralized

3 cups roasted red peppers, small dice

3 onions, small dice

4 cloves garlic

1 1/2 cups  veggie stock

6 tablespoons butter

3/4 cups heavy cream

1 1/2 cups peas

3 tablespoons lemon juice 

3/4 cup parmesan

Fresh cracked black pepper

Kosher salt

 

Preparation Instructions

Spiralize and cook:

Boil a large pot of water on the burner over high heat. Spiralize the parsnips, carrots, and golden beets with fine shredder blade, cut every 3 to 4 turns. Blanch parsnips first then carrots then golden beets. 2 minutes for each, drain and set side. Then saute onions in olive oil, add peppers, then garlic until onions are translucent. Add stock and reduce by 1/2, then swirl in butter and cream. Add peas, parsnips, carrots, lemon juice and cheese and season. serve sauce over pasta. Garnish with scallions.