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.