Sweet potato is transformed into a creamy sauce for this oven-baked penne. Tossed with roasted beets, parsnip, and caramelized onion, you’ll have all the flavors of the season in one dish.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Preheat oven to 400 degrees. Bring a large pot of water with a large pinch of salt to boil. Peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato to the pot, then bring to a boil for 12-15 minutes, until fork-tender.
While the sweet potato cooks, peel and dice the parsnip into 1/2-inch cubes. Halve, peel, and slice the onion 1/2-inch wedges. Strip the rosemary leaves from the stems and finely chop. Toss the onion and parsnips in a small baking dish (we used 8x8") with the rosemary, 1 tablespoon olive oil, and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until the parsnips are tender and the onion is slightly caramelized.
Once tender, remove the sweet potato from the boiling water with a slotted spoon. Mash in a large bowl with a fork or potato masher until smooth. Season with salt and pepper. Keep the water boiling on the stove.
Add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain, reserving 1/2 cup pasta water.
Mix the vegetable stock concentrate and 1/2 cup pasta water into the mashed sweet potatoes until very smooth. Halve and slice the beets into thin wedges. Toss the drained pasta into the mashed sweet potato mixture until thoroughly coated. Season with salt and pepper.
Remove the baking dish from the oven and toss in the pasta mixture. Top with the sliced beets and sprinkle with Parmesan cheese. Return to the oven for 4-7 minutes, until cheese is melted and lightly golden brown
Serve divided between bowls and enjoy!