This Easy Roasted Fall Vegetable Pasta Recipe is full of roasted butternut squash and brussels sprouts, pecans, pumpkin seeds, goat cheese, and dried cranberries!
Happy November 1st, everyone! Is anybody else’s mind totally blown that it’s already November?! Fall is in full swing, I’ve officially ordered all the cozy candles from Bath and Body Works, Halloween is behind us – which btw – I didn’t eat NEARLY enough candy – and I’ve been roasting every single vegetable I can get my hands on.
I’ve also been recipe testing a lot – helllooo Thanksgiving prep. . . and eating a lot of sides like crockpot mashed potatoes – helllooo Thanksgiving prep. . . and have been doing a ton of dishes – helllooo Thanksgiving prep. 😉
Because of this, I’m constantly on the search for quick and easy, less mess, healthy or healthy-ISH dinners that are still totally satisfying, delicious, and of course, cozy.
That’s why I’m completely obsessed with this Roasted Fall Vegetable Pasta Recipe.
Healthy, cozy roasted veggies ✔️
Goat cheese ✔️
Other fall yumminess ✔️
You guys are gonna LOVE this Roasted Fall Vegetable Pasta. Promise.
Soooo this past weekend Trevor and I actually took TWO days off.
It was freaking amazing.
On Saturday, Trevor and I slept in, watched Shark Tank (of course), then had a little day date and grabbed a late lunch. After that, we invited some friends over, ate a TON of our fave Wisconsin Cheese, drank a few margaritas, and just chatted the day away while the pups played!
It. Was. Glorious.
Saturday night we went to bed fully prepared to wake up and work. . .
But then Sunday morning rolled around and it just felt like it needed to be one of those reeeeeeeally lazy Sundays.
We made it a reeeeeeally lazy Sunday.
We watched Halloween movies, had leftover breakfast tarts (recipe coming soon!) for brunch, and ordered Indian food for dinner.
It. Was. Glorious.
So then Monday rolls around and we’re actually feeling really refreshed and letmetellyou, I got SO much work done – including recipe testing and photographing this Roasted Fall Vegetable Pasta Recipe! I think I need to try that two day weekend thing more often. 😉
Luckily, this was the perfect way to ease back into work, because it’s so darn easy to make!
First, you’re going to whisk together the most amazing sauce: olive oil, balsamic vinegar, maple syrup, garlic, salt, and pepper.
Set this aside, while you prep your veggies: brussels sprouts and butternut squash.
Toss the veggies in half the sauce, roast ’em up, and in the last 8-ish minutes, you’re going to throw some pecans and pumpkin seeds into the mix.
Then, all that’s left is to toss together the roasted nuts/veggies with some orecchiette pasta <– OMG yum, crumbled goat cheese, dried cranberries, and the remaining sauce.
Season with more salt, to taste and you’ve got yourself a quick and easy, less mess, healthy-ISH totally satisfying, delicious, cozy, vegetarian dinner!
This pasta is a little tangy from the balsamic, a little sweet from the maple syrup, a little creamy from the goat cheese, and full of so much texture from the roasted vegetables and nuts. . .
You guys. I’m tellin’ you. You’ve got all the bases for fall perfection covered with this Roasted Fall Vegetable Pasta Recipe!
Roasted Fall Vegetable Pasta Recipe
Equipment for this recipe
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 4 cloves garlic minced
- 1/4 teaspoon black pepper
- 1 teaspoon salt to taste
- 1/2 - 1 pound brussels sprouts ends removed and halved
- 1 - 1.5 pound butternut squash cubed into 1/2 inch chunks
- 1/4 cup pecans
- 1/4 cup shelled pumpkin seeds
- 1 (16 oz) box orecchiette whole wheat if possible
- 1 (3.5 oz) container crumbled goat cheese
- 1/4 cup dried cranberries
- Whisk together sauce ingredients.
- Preheat oven to 400 degrees F.
- Place prepped brussels sprouts and butternut squash onto a rimmed 9x13 in baking sheet. Toss with half the sauce.
- Roast 20-30 minutes, stirring every 10 minutes.
- Add pecans/pumpkin seeds in the last 8 minutes.
- Taste and season with salt, if necessary.
- While vegetables are roasting, cook pasta according to package instructions.
- Drain, but save the pasta water.
- Toss pasta with remaining sauce, roasted vegetables, goat cheese, and dried cranberries.
- Add pasta water if needed to keep the sauce lose (or if re-heating leftovers).
- Taste and re-season if necessary.
- Serve and enjoy!
*Note: Nutrition information is estimated and varies based on products used.