Roasted Pasta Primavera Alfredo

½ butternut squash (about 2 cups), cut into matchsticks
3 small carrots, cut into matchsticks
1 leek, cleaned and cut into matchsticks
1 large shallot sliced thinly
4-6 cloves garlic, thinly sliced
1 large handful small whole green beans, trimmed
2 Tbsp olive oil
1 tsp dried rosemary
salt and pepper to taste

Sauce:
2 Tbsp butter
2 Tbsp olive oil
¼ cup flour
2½ cup milk
½ cup dry white wine
2 tsp Maille Provencal mustard
½ tsp salt
¼ tsp dried dill weed
fresh ground pepper
6 strokes nutmeg on a microplane (about 1/8 tsp)

1 lb whole grain linguini, cut in half
1 can Cannellini beans, rinsed & drained

Preheat oven to 375F. Toss together first 9 ingredients in a bowl and turn out onto one or two jelly roll pans. Don’t crowd the veggies, so that they brown well. Roast in oven for 15-20 minutes, turning once.

Meanwhile bring a large pot of salted water to a boil for the pasta. Cook pasta until al-dente, then drain. Prepare sauce in a medium saucepan by frying the flour in the oil and butter for 2-3 minutes, until bubbly and nutty smelling. Whisk in the remaining sauce ingredients and heat until sauce bubbles and thickens. Add the beans, stir, cover and remove from heat.

When veggies, sauce and pasta are cooked, toss the pasta in a large bowl with the sauce. Top with the roasted veggies.