Description
Indulge in the warmth of Roasted Winter Vegetable Pasta, a comforting dish that blends perfectly cooked pasta with caramelized Brussels sprouts, sweet carrots, and creamy butternut squash. This delightful recipe transforms simple ingredients into a vibrant, restaurant-quality meal that’s perfect for chilly nights or festive gatherings. With its stunning presentation and rich flavors, this dish is sure to impress your family and friends.
Ingredients
Scale
- 8 oz whole wheat penne pasta
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 2 cups butternut squash, diced (fresh or frozen)
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Chop vegetables into uniform pieces.
- In a large bowl, toss Brussels sprouts, carrots, and butternut squash with olive oil, salt, and pepper until well coated.
- Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes until golden brown.
- Meanwhile, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large serving bowl, combine roasted vegetables with drained pasta. Add reserved pasta water gradually for desired creaminess.
- Sprinkle with fresh herbs and grated Parmesan cheese. Toss gently and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 410
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 10mg