Cauliflower, broccoli, fennel, carrots, and green beans roasted with harissa & combined with ricotta for a spicy yet comforting pasta
Adapted from A Pasta Man | Food52
2 quarts salted water
1 lb small shells or other compact pasta
1 med cauliflower, cut into small florets
1 med head broccoli, cut into small florets, stem peeled and chopped
1 med head fennel, cored and sliced
2 large carrots, julienned into 1-2" lengths
1/2 lb fresh green beans, trimmed & cut into 1-2" lengths
2 young spring onions, quartered & sliced
8 cloves garlic, minced
6 T harissa paste
2 T olive oil
2 T cumin
2 t black pepper
15oz part skim ricotta cheese
juice of 1 meyer lemon
salt to taste
1.) Preheat oven to 425 degrees F
2.) Bring the water and salt to a boil in a large pot. Cook pasta per directions for al dente. Reserve 1 cup water then drain and let set.
3.) Combine the cauliflower, broccoli, onions, garlic, fennel, carrots, and green beans cumin & black pepper in large bowl and mix well. Add 4 T harissa paste and the olive oil and toss to coat. Spread on 2 large baking sheets and roast in oven until veggies are tender and starting to crisp, about 25 minutes. Stir a few times while cooking to prevent burning.
4.) Mix cooked, drained pasta with ricotta cheese and remaining 2 T harissa paste. Add roasted vegetables and mix, using reserved pasta water as needed to thin consistency.
5.) Add lemon juice and salt to taste.
Spread on trays and dehydrate at 155F until dry
Optional: Carry parmesan cheese with this meal and add when serving