If you are craving a vibrant, comforting pasta dish that bursts with garden-fresh flavors, you are in for a treat with this Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe. This recipe combines tender, roasted radishes with silky pappardelle noodles, all coated in a luscious, herbaceous basil cream sauce. Each bite offers a harmony of textures and colors that feels both indulgent and refreshing—perfect for sunny days or when you want to bring a bit of summer sunshine to your table any time of year.
Ingredients You’ll Need
This Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe uses straightforward ingredients that come together to create a wonderful balance of flavor and texture. Every component plays a crucial role, whether it’s the peppery radishes, the creamy sauce, or the fresh basil that brightens the whole dish.
- Radishes (1 bunch, about 16 ounces): Roasting transforms their natural peppery bite into tender, slightly sweet nuggets of flavor.
- Olive oil (2 tablespoons): Divided use ensures rich roasting and sautéing without overpowering the veggies.
- Balsamic vinegar (1 tablespoon): Adds a subtle tang and depth to the roasted radishes.
- Salt & pepper: Essential for seasoning at every step to enhance natural flavors.
- Onion (1 medium): Provides a sweet, savory base for the creamy sauce.
- Zucchini (1 medium): Adds mild earthiness and a soft texture to complement the radishes.
- Tomato (1 large): Gives a subtle acidity and freshness that cuts through the creaminess.
- Garlic (2 cloves, minced): Imparts aromatic depth and a touch of warmth to the sauce.
- Italian seasoning (pinch): A blend of herbs that rounds out the sauce with fragrant notes.
- Heavy cream (1 cup): Creates the silky, rich base of the sauce that coats every strand of pasta.
- Fresh basil leaves (6): Torn by hand to infuse the sauce with vibrant herbal brightness.
- Uncooked pappardelle pasta (8 ounces): Wide ribbons that hold the creamy sauce beautifully and deliver a hearty, satisfying bite.
How to Make Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe
Step 1: Roast the Radishes
Start by preheating your oven to 450 degrees Fahrenheit. Cut your radishes in half to ensure even roasting, then toss them in a baking dish with one tablespoon of olive oil, the balsamic vinegar, and a dash of salt and pepper. This simple step amplifies their flavor—roasting mellows their peppery edge while bringing out a slight sweetness. Roast them for 20 to 30 minutes depending on the size of your radishes, until they’re tender but still have a pleasant crispness.
Step 2: Cook the Pappardelle
While the radishes are roasting, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions. Pappardelle pasta’s wide, flat ribbons are perfect for soaking up the creamy basil sauce and carrying the vibrant flavors to your palate.
Step 3: Sauté the Onion
In a skillet over medium heat, warm the remaining tablespoon of olive oil. Chop your onion and add it to the pan, letting it cook gently for about five minutes. This step softens the onion and builds a savory foundation without overpowering the delicate vegetable flavors.
Step 4: Cook the Zucchini
Slice the zucchini and add it to the skillet with the onion. Cover the pan and cook for 8 to 10 minutes on medium-low heat, stirring once halfway through. This gentle cooking makes the zucchini tender and melds its mild flavor seamlessly into the mix.
Step 5: Make the Creamy Basil Sauce and Combine
Finely chop your tomato and add it along with the minced garlic, a pinch of Italian seasoning, and the heavy cream to the pan. Let everything simmer on medium heat for about 8 to 10 minutes, stirring occasionally until the sauce thickens slightly. By this time, your radishes should be perfectly roasted—add them in along with torn fresh basil leaves to infuse their bright aroma. Adjust salt and pepper as needed to balance the flavors just right.
Step 6: Toss Pasta with Sauce
Drain your cooked pappardelle and add it straight to the pan with the sauce. Toss gently but thoroughly so every delicious strand is coated. The combination of roasted vegetables and creamy basil sauce clinging to your pappardelle is the heart and soul of this dish, bringing summer to every bite. Serve immediately with a sprinkle of freshly grated Parmesan cheese if you like for that extra layer of indulgence.
How to Serve Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe
Garnishes
This dish shines when topped with a touch of freshly grated Parmesan and a few fresh basil leaves torn on top. The cheese adds a sharp, salty contrast, while the basil leaves lend a burst of herbal freshness that elevates the flavors even more.
Side Dishes
Pair this Summer Vegetable Pappardelle with a crisp green salad, perhaps with a tangy vinaigrette to balance the creaminess. A crusty baguette or garlic bread also works wonders to soak up any leftover sauce and keep your meal satisfying and hearty.
Creative Ways to Present
For an elegant dinner, serve the pasta in wide shallow bowls to fully showcase the colorful roasted radishes and vibrant sauce. Garnish with whole basil leaves and a few whole roasted radishes for visual appeal. You can also drizzle a little extra virgin olive oil or a sprinkle of toasted pine nuts for an added crunch and richness.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftovers in an airtight container for up to 3 days. The flavors will deepen as they sit, though the pasta might absorb some of the sauce, so a little extra cream or olive oil can help revive it when reheating.
Freezing
While freezing pasta with creamy sauces is usually not recommended due to potential texture changes, you can freeze the roasted radishes and sauce separately. Freeze in a suitable airtight container for up to 1 month. Thaw in the fridge overnight before combining with freshly cooked pasta.
Reheating
When ready to enjoy leftovers, gently reheat the pasta and sauce in a skillet over low-medium heat, stirring often. Add a splash of cream, milk, or water to loosen the sauce and bring the dish back to its fresh, creamy texture.
FAQs
Can I use other types of pasta instead of pappardelle?
Absolutely! While pappardelle is ideal for holding the creamy sauce, wide noodles like fettuccine or even rigatoni work well. Just keep in mind that thinner pasta may not carry the sauce as nicely.
What if I don’t have fresh basil? Can I use dried?
Fresh basil really makes a difference here; it adds brightness and aroma you just can’t replicate with dried. If you must, use dried basil sparingly and add it earlier in cooking so it can infuse the sauce.
Are roasted radishes necessary or can I use them raw?
Roasting transforms radishes from sharp and peppery to tender and subtly sweet, which balances the creaminess better. Raw radishes would give a very different, sharper taste and crunchy texture.
Can this recipe be made dairy-free?
Yes! Swap the heavy cream for a coconut cream or cashew cream for a dairy-free version. The sauce might be slightly different in texture but will still be delicious and creamy.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon and have a slightly reduced, luxurious consistency. It thickens after simmering for about 8 to 10 minutes, so watch closely and stir occasionally to avoid scorching.
Final Thoughts
This Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe is a delightful way to celebrate fresh produce and simple cooking that tastes incredible. It’s one of those meals that’s both comforting and light, impressive enough for guests but easy enough for a weeknight. I encourage you to try it—you might just find a new favorite way to enjoy summer’s bounty all year long.
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Summer Vegetable Pappardelle with Roasted Radishes and Creamy Basil Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Summer Vegetable Pasta is a vibrant, creamy dish featuring roasted radishes, sautéed zucchini, and tomato in a rich cream sauce, tossed with tender pappardelle. It’s a refreshing yet comforting recipe perfect for warm-weather meals, combining the sweetness of roasted radishes with the savory depth of fresh herbs and garlic.
Ingredients
Vegetables and Herbs
- 1 bunch (about 16 ounces) radishes
- 1 medium onion
- 1 medium zucchini
- 1 large tomato
- 2 cloves garlic, minced
- 6 leaves fresh basil, torn by hand
Pantry Items
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- Salt & pepper, to taste
- Pinch Italian seasoning
- 8 ounces uncooked pappardelle pasta
Dairy
- 1 cup heavy or whipping cream
- Freshly grated parmesan cheese, for serving
Instructions
- Roast the Radishes: Preheat your oven to 450°F. Cut the radishes in half and place them in a baking dish. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and season with salt and pepper. Toss well to coat all the radishes evenly. Roast in the oven for 20-30 minutes depending on size—larger radishes require the full 30 minutes—to achieve tender-crisp texture.
- Cook the Pasta: While the radishes roast, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions, typically until al dente. Drain and set aside once done.
- Sauté Onions: Heat 1 tablespoon olive oil in a skillet or frying pan over medium heat. Chop the onion and add it to the pan, cooking for about 5 minutes until softened and translucent, stirring occasionally.
- Cook Zucchini: Slice the zucchini and add it to the pan with the onions. Cover and cook on medium-low heat for 8-10 minutes, stirring halfway through, until the zucchini is tender.
- Make the Cream Sauce with Vegetables: Finely chop the tomato and add it to the pan along with the minced garlic, Italian seasoning, and the heavy cream. Cook over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the roasted radishes and torn fresh basil leaves. Season with additional salt and pepper if desired.
- Toss Pasta with Sauce and Serve: Add the cooked pappardelle to the pan and toss thoroughly to coat the pasta in the creamy vegetable sauce. Serve immediately topped with freshly grated parmesan cheese for a finishing touch.
Notes
- Roasting the radishes mellows their peppery bite and adds sweetness, which balances the creamy sauce nicely.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Fresh basil can be replaced with fresh parsley if unavailable.
- Ensure to not overcook the pappardelle to keep a pleasant bite that holds up to the creamy sauce.
- Leftovers can be refrigerated and gently reheated on the stovetop, adding a splash of cream or water to loosen the sauce if needed.
