Flash-Roasted Vegetables and Pasta


Flash-Roasted Vegetables and Pasta

Reblogged: from Shine                                         FlashRoasted Vegetables and Pasta

The addition of mushrooms and fennel add enough depth to this dish to make it a bona fide main dishRoasting caramelizes and sweetens the juices from the vegetables, resulting in a heartier overtone and overall flavor.  Use whole-grain pasta to add even more fiber to this entrée.  Topping it with the optional cheese will give this dish a bit more protein

Ingredients

2 pounds assorted mushrooms, such as chanterelle, cremini, and/or oyster, cut into chunks                                                                                                                                                                    1 large red onion, cut into 6 or 8 wedges                                                                                                 1/4 cup olive oil                                                                                                                                              8 ounces pappardelle or Mafalda pasta                                                                                            Freshly shredded Parmesan cheese (optional)                                                                                        2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)                                 8 ounces baby carrots with tops, trimmed                                                                                               2 tablespoons Fennel-Spice Mix (see recipe below)                                                                           3/4 cup dry white wine

Directions

Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.