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Fusilli with Ricotta and Roasted Vegetables


This pasta bake inspiration features sweet-and-savoury veggies and Ricotta cheese. For the sauce, combine sautéed onions, celery, garlic, bay leaves, and turmeric in a pan. Add in roasted carrots, squash, and vegetable stock, and simmer. Then, add fresh sage, Dijon mustard, Worcestershire sauce, and Paprika. Purée until smooth and mix with the fusilli, top with Ricotta and Pecorino cheese, then brown under the broiler.

Chef Scott Brown

Double up on roasted vegetables while making this pasta bake, then offer them as a side dish topped with grated Pecorino Romano cheese as an up-sell. Feel free to replace the carrots and squash with sweet potatoes, turnips, or parsnips.


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