Roasted Vegetable Cappellini with Bacon

Is there anything better than roasted vegetables?  Seriously, roasting brings out mad flavor.  Just some olive oil with salt and pepper roasted at a seething 450 for 10-12 minutes and BOOM......flavor explosion!!

I always try to come up with various ways to incorporate roasted veggies - on top of crostini, risotto and of course pasta.

I have to be honest, I'm not a huge fan of cappellini, however, I wanted a delicate pasta in this dish as to not overpower the roasted veggies, because otherwise, what is the point right??

I am really happy with the way this dish turned out.  I was experimenting and it turned out to be a real winner.

*Side note* This recipe was pregnant lady approved.  My friend Katey is about to pop and I'd like to think the joy of her third trimester came in the form of this pasta.  Ask her, she will confirm this.

This is a great way to pack some flavor into otherwise boring pasta on those nights you just want a lot of flavor with minimal effort.  Try this pasta.  It's awesome.

Roasted Vegetable Cappellini with Bacon

Prep Time:  10 minutes
Cook Time 25 minutes
Serves:  3-4


1 medium sweet potato cut into 1/2 inch dice
1 head of broccoli cut into 1 inch florets
1/3 cup extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
5 slices of bacon
1 medium onion diced
3 cloves garlic minced
2 cups vegetable or chicken stock
1/2 cup heavy cream
2 TBSP butter
2 sprigs fresh thyme
salt/pepper to taste
1 cup finely shredded asiago cheese
2 spring onions sliced thin
1/2 box of cappellini


Preheat oven to 450 degrees.  Wash, peel and dice sweet potato.  Add to a bowl with half of the olive oil, salt and pepper.  Toss to coat and place on a baking sheet and pop in oven for about 5 minutes or until you are done cutting up the broccoli.  Throw cut broccoli into same bowl with remaining olive oil, salt and pepper.  Toss to coat and add to the baking sheet with the already roasting sweet potatoes.  Roast for about 8-10 more minutes or until sweet potatoes are tender and broccoli has a nice char to it.  Set aside.  Reduce oven temp to 400 degrees.

Bring large pot of water to boil.

While water is boiling and veggies are roasting, slice bacon into bite size pieces.  Add to large oven safe skillet and fry until crispy.  Remove to paper towel to drain.

Add onion and garlic directly to fat and sautee over medium heat until translucent.  Add chicken stock, heavy cream and butter.  When butter has melted and incorporated, throw in fresh thyme and reduce to low simmer.  Test for salt and pepper and add as needed.

Liberally salt the boiling water and throw in your cappellini.  Cook pasta until about 1-2 minutes before al dente.  Drain, reserving at least 1/2 cup of pasta water.  Add pasta to sauce and cook for 1-2 minutes over medium heat.

Add roasted vegetables and 1/2 of bacon.  Toss to coat in sauce. If you need more liquid, now is the time to add some or all of that pasta water.

Top pasta with shredded asiago, remaining bacon and spring onions.  Place in hot over for 2-3 minutes, or until cheese is hot and bubbly.

As always, get your asses in the kitchen!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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