Roasted Fall Vegetable Rotini with Gorgonzola and Parmesan Cream Sauce
- RECIPE YEAR: 2016
- RECIPE BY: Chef Rick Bruno, Bruno's on Fourth
- YIELD: Serves 4
- PAIRS WELL WITH: ACORN Winery Heritage Vines Zinfandel
Chef Rick Bruno has created this recipe to celebrate the harvest season. It's a wonderful fall dish that will delight family and friends. A perfect companion to ACORN’s Heritage Vines Zinfandel, this pasta would also be delicious with ACORN Dolcetto.
Vegetable Filling and Pasta
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 white onion, diced
- 2 cups diced butternut squash
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1/2 pound cremini mushrooms, diced
- 1 sprig each basil, thyme and marjoram, leaves chopped
- Olive oil for drizzling
- Salt and freshly ground pepper, to taste
- Truffle oil for drizzling
- 1 pound lasagna noodles
To prepare the filling and pasta, preheat the oven to 375°F. In a large bowl, combine the zucchini, yellow squash, onion, butternut squash, garlic, tomatoes, mushrooms and herbs. Drizzle with a little olive oil, just enough to coat the vegetables. Season with salt and pepper. Spread the vegetables out evenly on a baking sheet and roast until soft, about 20 minutes. Drizzle with truffle oil and let cool. Keep the oven set at 375°F. Meanwhile, in a large pot, bring 4 to 6 quarts water to a rapid boil over high heat. Add the lasagna noodles and return to a boil. Cook, stirring occasionally, under tender, 10 to 12 minutes. Drain and set aside.
Gorgonzola and Parmesan Cream Sauce
- 1/2 cup unsalted butter
- 1 white onion, diced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3/4 cup crumbled Gorgonzola cheese, plus more, to taste
To prepare the cream sauce, in a saucepan over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until soft and translucent. Add the cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for a few minutes. Add the Parmesan and Gorgonzola cheeses and stir until melted. Remove from the heat.
Assembly and Baking
- Grated Parmesan cheese for garnish
- Chopped fresh herbs for garnish
To assemble the dish, lay 1 lasagna noodle on a work surface. Spread 2 tablespoons of the vegetable filling on the noodle and roll up. Place, seam side down, in a 9-by-12-inch baking dish. Repeat with the remaining noodles and filling. Pour the sauce over the noodles. Bake until golden brown and bubbly, 30 to 45 minutes. Remove from the oven and top with Parmesan cheese and chopped herbs.