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.
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