Fall Festival Pasta

• Here’s what you will need:
  2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• Sea Salt and Drogheria & Alimentari Organic four Pepper Corns Mill
• 1 pound multi-colored pasta (Ronzoni garden delight veggie noodles)
• 3 cups broccoli, chopped (about 1-inch pieces)
• 1 cup dried cranberries
• 1/2 cup pine nuts, toasted
• 1/4 cup red onion, thinly sliced
• 1 1/2 cup poppy seed dressing or black sesame dressing
• 4 ounces goat cheese, crumbled

Instructions

Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You’ll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.

To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.

Stir before serving, adding more dressing if needed.

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