Winter Vegetable Pasta

Total Time
40 min
20 min
20 min
The simple cumin-and-coriander-infused broth that serves as a sauce complements the sweetness of the squash and corn.


Uncooked parsnip

1 medium, cut into matchsticks

Uncooked butternut squash

1 cup(s), cubed, cut into matchsticks

Olive oil

2 tsp

Frozen corn

1 cup(s), thawed or 1 cup fresh

Uncooked leeks

¾ medium, cleaned and sliced

Chicken broth

¾ cup(s)

Ground cumin

¾ tsp

Ground coriander

½ tsp

Uncooked capellini

½ pound(s)

Sugar snap peas

1½ cup(s), whole

Grated Parmesan cheese

2 tsp


  1. Put a baking sheet into the oven and preheat to 400ºF. Combine the parsnip and squash in a bowl and toss with 1 1/2 teaspoon of the oil. In a second bowl, toss the corn in the remaining 1/2 teaspoon of oil. Put the parsnip and squash mixture on the baking sheet and roast 5 minutes. Add the corn and roast for another 5 minutes. Stir and roast until all the vegetables are lightly browned, about 5 minutes longer. Transfer the vegetables to a large bowl.
  2. Heat a medium nonstick skillet over high heat, then spray with cooking spray. Add the leek and sauté until lightly browned, 4 to 5 minutes. Stir in broth, cumin and coriander. Cook 3 minutes, then remove from heat.
  3. Bring a large pot of water to a boil. Add the capellini and cook 2 minutes, then add the sugar snap peas and cook 30 seconds longer. Drain and add pasta and sugar snap peas to the vegetables in the bowl. Add the leek sauce and toss to coat. Sprinkle with the Parmesan.


Use dried angel hair pasta, or capellini, for this recipe: fresh angel hair would cook too fast.