The current events in the world have produced feelings of uncertainty, anxiety, and fear. Now, more than ever, the “home” needs to become a place of sanctuary for families. Families need a safe, or sacred, space to reconnect, share feelings, recharge, and reconnect. Within the home, the kitchen has always been the nucleus of the home to bring people together. The kitchen, however, does not have to be a place to only welcome strangers. It can also be the central meeting place for the family where members from different generations come together to share their lives, feelings, and, of course, food.
The kitchen has always been a place for gathering. Even in modern times, at any party, most guests are in the kitchen! It is the natural place people gravitate to. There is food, drinks, amazing smells, always a place to sit, and often the place people felt the most comfortable to just be themselves, relax, and express how they feel. I am sure each of us remembers a time when we had a great conversation sharing a cup of coffee or a great meal with family or friends in someone’s kitchen. The kitchen is the place where I learned to cook and where the importance of food as a uniting, bonding, healing force that transcends time and space was solidified. It is time to bring that back.
Cooking can be a daunting task. People can be turned off by the ingredients, the time it takes to cook, or exhausted by the thought of trying to put a meal together. Preparing a meal can be easy. One does not need to be a master chef to create a nutritious, delicious meal. Meal preparation can even be a family event where each member participates and contributes. There is no better way to have an open discussion than preparing a meal together and sharing one’s feelings or experiences about the day they had then sitting down to share that meal together.
I recommend a meal that has several ingredients that members of a family can help prepare in the kitchen. My Autumn Pasta dish is the perfect dinner for a family weeknight or weekend meal. It is packed with nutritious ingredients that are easy to prepare and is a recipe that can be doubled or tripled to feed any number of family or friends who might be coming to the table for dinner. The best part of this recipe is that it can be customized: if you do not like a specific ingredient, simply omit it or swap it out for another vegetable or a protein you like better. It can be spicy or mild, sweet, or tangy, depending on any additional optional ingredients you want to add. The ingredients are inexpensive, and the leftovers can be used for lunches for other weeknight meals. This meal is pure comfort food and soothes the mind, body, and spirit with its flavors, aromas, and taste. Let’s get back to the table and have dinner!
Autumn Pasta
Serves 4
This recipe checks off so many boxes: it pops with color, is fast, easy and delicious, it can be a simple dinner for two or feeding a crowd, and the whole family can help prepare it. This recipe relies on all the fall seasonal vegetables to add the right amount of nutrition and taste. The sauce can be made while the vegetables roast. Kids can help prepare the vegetables, sprinkle on the cheese or garnish, create customized placemats for everyone, help set the table or clean up. This recipe is perfect as leftovers or take the next day for lunch. Feel free to substitute any vegetables you like, or to use more of your favorite ones. The possibilities are endless!
Vegetables
1 medium butternut squash, peeled and cut into 1-inch cubes.
3 medium carrots, peeled and cut into ¼ inch discs or on diagonals.
1 medium zucchini, cut into 1-inch cubes.
1 medium sweet potato, peeled and cut into 1-inch cubes.
2 medium parsnips, peeled and cut into ¼ inch discs or diagonals.
1 cup frozen peas (reserve until the end)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons olive oil
Sauce
1 tablespoon olive oil
1 medium onion peeled and diced.
3 cloves garlic, minced.
1 6-ounce can tomato paste.
1 28-ounce can dice tomatoes, undrained.
1 teaspoon salt
½ teaspoon pepper
½ teaspoon sugar
1 tablespoon sweet paprika
Pasta
½ pound farfalle pasta (or use any shape pasta available)
Garnish
¼-1/2 cup fresh grated Parmesan cheese
¼ cup chopped fresh parsley
Directions
- Heat the oven to 400.
- Prepare the pasta according to the package directions. Reserve 1 cup of pasta water before draining the pasta. Set it aside.
- Prepare the vegetables and place all except the peas in a large bowl. Add the garlic and onion powders, salt, pepper and 1 tablespoon of olive oil. Toss the vegetables to evenly coat vegetables. Add another tablespoon of vegetables if needed.
- Spread vegetables on a large baking sheet and space them evenly. Do not crowd the vegetables or they will steam instead of brown. Use a second sheet if needed.
- Roast vegetables for 15 -18 minutes. Remove from oven, turn vegetables, and roast an additional 10-12 minutes, checking frequently to avoid burning.
- Remove from heat and sprinkle the frozen peas over the vegetables.
- While the vegetables are roasting, prepare the sauce. In a large sauce pot, heat 1 tablespoon olive oil over medium heat. Saute the onion, stirring occasionally, until soft and translucent, about 4-5 minutes.
- Add in garlic and sauté until fragrant, about 1 minute.
- Add in the can of tomato paste and sauté for about 2 minutes until slightly browned. Add in the can of diced tomatoes with the juice and stir to combine.
- Bring the sauce to a low boil then reduce heat and simmer 15- 20 minutes.
- Remove sauce from heat. Add the vegetables, pasta, some Parmesan cheese and parsley and stir gently to combine. If the sauce is too watery, add 1 tablespoon at a time of the reserved pasta water until the sauce is the desired consistency. If the sauce is too thick, add 1 tablespoon of water at a time until the sauce is the desired consistency.
- Serve in a large bowl and sprinkle with remaining Parmesan cheese and parsley. Pair with warm, crusty bread, grilled chicken or diced pork, or a green salad.
