Make the most of fall flavors with this easy and delicious dish. Serve with grilled chicken or fish and you've got a simple yet decadent dinner.
8 oz. Pappardelle's Supreme Orzo
8 oz. Brussels sprouts, trimmed and cut in half lengthwise
8 oz. cauliflower florets
4 garlic cloves, minced
6 oz. mushrooms, sliced thinly
1/4 c. dry white wine
Dried oregano, to taste
Dried basil, to taste
Salt, to taste
Pepper, to taste
1. Preheat oven to 350° F. Toss brussels sprouts and cauliflower with olive oil, 3 cloves garlic, herbs, and seasoning to taste. Pour onto a sheet pan lined with parchment or tin foil. Bake 30-35 minutes or until vegetables are knife tender while crispy outside.
2. Meanwhile, heat a saute pan with olive oil over medium-low. Add sliced mushrooms, remaining garlic, and season to taste. Cook slowly until tender and golden-brown; deglaze with wine, adjusting seasoning if necessary.
3. Meanwhile, bring a pot of salted water to boil. Add orzo and cook 8-10 minutes or until al dente, reserving pasta water. Combine orzo and roasted veggies to mushrooms in saute pan, toss and adjust seasoning. For a saucier dish, add more white wine, a knob of butter, and a ladle of pasta water and reduce to desired consistency.