Disguising Veggies with Pasta

Whoopi isn't a fan of eating her veggies, so chef Tyler Florence came to the rescue. To help Whoopi, he suggests saucing it up! Here are a few of Tyler's recipes that disguise vegetables in different sauces so no one will know they are eating their dreaded veggies!

Cheese Tortellini with Roasted Butternut Squash Sauce

2 x recipe for Roasted Butternut Squash
1/2 cup low-sodium chicken stock
kosher salt and freshly ground black pepper
2 teaspoons white truffle oil
2 x pkts store-bought cheese tortellini
3/4 cup toasted walnuts
1/4 bunch fresh flat parsley, for garnish
pecorino romano shavings, for garnish

Puree squash and onion with chicken stock in a blender until you have a smooth sauce (add more or less chicken stock as required until you have a nice creamy-textured sauce).  Pour into a sauce pan and simmer gently – season with kosher salt and freshly ground black pepper.  In a separate pot, fill with water and bring to a boil.  Salt generously then cook tortellini according to manufacturer directions.  Strain pasta and add to sauce.  Toss well to combine and coat everything.  Add white truffle oil and stir.  Divide amongst plates and top with toasted walnuts and garnish with parsley sprigs.  Using a vegetable peeler top with pecorino romano curls.

Time: 50 minutes; Yield: serves 2-4

Roasted Zucchini Fettuccine

2 x recipe for Roasted Zucchini
1 clove garlic, peeled
1/4 cup low-sodium chicken stock
2-3 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound fettuccine
1/2 cup toasted pinenuts
grated ricotta salad, for garnish
fresh basil leaves, for garnish

Make sauce by pureeing roasted zucchini with garlic, fresh thyme, olive oil and chicken stock – use more or less chicken stock until you have a creamy-textured sauce.  Cook fettuccine in boiling salted water until al dente.  Drain pasta and add to zucchini sauce.  Season with salt and pepper. Serve in large pasta bowls and shower with grated ricotta, toasted pinenuts and fresh torn basil leaves.  Drizzle with a little more good quality extra-virgin olive oil.

Time: 50 minutes; Yield: serves 4

Cauliflower Mac 'N Cheese

1 x recipe Roasted Cauliflower
1 pound elbow macaroni, boiled
5 cups shredded sharp white cheddar cheese
freshly ground black pepper
2 cups panko bread crumbs
4 cloves grated garlic
1/4 cup chopped fresh flat leaf parsley
1/4 extra-virgin olive oil

Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce.  Pour in a saucepan over medium heat and add grated cheddar cheese.  Stir well until melted then add cooked macaroni elbows.  Season with salt and pepper.  Pour into a medium-sized gratin dish.  In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper.  Fold in parsley and wet with olive oil.  Sprinkle evenly over the mac n cheese and bake in a 350 degree oven for 30-25 minutes until cheese is bubbly and top is golden brown.

Time: 30 minutes; Yield: serves 4-6

^{Photo Credit: Phil Ipreeson/Retna UK}

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