This corzetti pasta with roasted beets and cauliflower, topped with fresh parsley, is literally fall on a plate and a recipe we look forward to cooking every year when summer is about to turn into autumn. Easy enough for a weeknight, this pasta dish is delicious for a casual autumn dinner party too.
A cornucopia of fall flavors, it embraces the sweetness of roasted vegetables and will become a favorite all season long. We recommend using the freshest beetroots and cauliflower you can find as delicious veggies are the key of this essential recipe. A visit to the local farmers’ market would be ideal!
Corzetti Pasta with Roasted Beets and Cauliflower
- 3 beets (a mix of different beetroots varieties would be the best option)
- 1/2 cauliflower
- salt and pepper
- extra virgin olive oil
Carefully clean the beets’ skin, making sure you remove all the dirt. Cut them into pieces and arrange in a single layer on a baking tray. Cut the cauliflower into florets and place on the same baking tray. Drizzle with extra virgin olive oil and season with salt and pepper. Using your hands, make sure the extra virgin olive oil and seasonings evenly covers your vegetables. Roast in a 180°C oven for about 30 minutes or until golden – they don’t have to be mushy, they should keep their consistency. Set aside and sprinkle with fresh parsley for some extra freshness.
In the meantime, prepare the fresh corzetti pasta. When ready, cook the pasta until al dente, drain and toss with the roasted beets and cauliflower. Serve immediately with some parmigiano reggiano.