Roasted Fall Vegetable Pasta Recipe
This Easy Roasted Fall Vegetable Pasta Recipe is full of roasted butternut squash and brussels sprouts, pecans, pumpkin seeds, goat cheese, and dried cranberries!
Servings: 8 people
Calories: 432kcal
Equipment
Ingredients
Sauce
- 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
Roasted Vegetables
- 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
Pasta
- 1 (16 oz) box orecchiette whole wheat if possible
- 1 (3.5 oz) container crumbled goat cheese
- 1/4 cup dried cranberries
Instructions
Sauce
- Whisk together sauce ingredients.
Roasted Vegetables
- 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.
Pasta
- 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!
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Nutrition
Calories: 432kcal | Carbohydrates: 66g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 366mg | Potassium: 712mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6795IU | Vitamin C: 84.6mg | Calcium: 105mg | Iron: 2.9mg