Creamy Harvest Pasta

This silky, savory pasta dish is simple to prepare and packs a powerful health punch, featuring beta-carotene rich veggies that have shown to reduce risk of breast cancer recurrence.  

Makes 8 cups 

What you need:

1 13-ounce package penne or farfalle pasta
2 cups peeled and diced butternut squash
2 cups peeled and diced sweet potato
1 cup peeled and diced onion
5 cloves garlic
1 cup corn
1 cup + 2 tablespoons low-sodium vegetable broth, divided
1 teaspoon freshly ground black pepper
1 teaspoon salt
½  teaspoon ground cinnamon
½  teaspoon dry sage
1 cup soymilk

What you do:

1. Preheat oven to 400 degrees. Cook pasta according to package directions, then drain and place in a large bowl. Set aside.
2. In a large zip-top bag, add squash, sweet potato, onion, garlic, corn, 2 tablespoons broth, and spices. Seal bag and shake until ingredients are mixed evenly. Spread mixture onto a cookie sheet. Bake until sweet potatoes are tender, about 30 to 35 minutes. 
3. In a blender, combine vegetables, soymilk, and remaining broth and process until smooth. Pour sauce over pasta and gently mix. Serve hot.

Click here to watch Katherine Lawrence prepare her Creamy Harvest Pasta.