Fall Roasted Vegetable Pasta Vegan Recipe

I absolutely love this recipe because it brings together all my favorite seasonal veggies into one comforting bowl, and the combination of roasted butternut squash and Brussels sprouts is just fall perfection. Plus, the balsamic vinegar and fresh basil give it that zesty, gourmet touch that makes me feel like a total chef in my own kitchen!

When the autumn leaves fall, I love to make my Roasted Vegetable Pasta. Stuffed with whole wheat pasta, bright butternut squash, and substantial Brussels sprouts, this vegan dish delights with the warmth of olive oil, thyme, and rosemary.

Nutritional yeast does the cheesy heavy lifting, and fresh basil and toasted pine nuts in the finishing stage add texture to this delectable, healthy pasta.

Ingredients

Whole Wheat Pasta:
Fiber is abundant, offers prolonged energy, and boosts digestion.

Butternut Squash:
Sweet, nutritious, and low in calories.

Brussels Sprouts:
Full of antioxidants, a fantastic supply of vitamins K and C.

Red Onion:
Gives sweetness, holds antioxidants, and has anti-inflammatory properties.

Red Bell Pepper:
Crisp and sweet, high in vitamin C and beta-carotene.

Olive Oil:
Fats that are healthy promote heart health and amplify the taste of foods.

Garlic:
Provides aromatic complexity; incorporates medicinally potent compounds.

Nutritional Yeast:
Delivers the taste of cheese and is a rich source of B vitamins and protein.

Ingredient Quantities

• 8 oz whole wheat pasta
• 1 cup butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, chopped
• 2 tablespoons nutritional yeast
• 1/4 cup toasted pine nuts

Instructions

1. Set your oven to an initial heat of 400°F (200°C).

2. Vegetables: butternut squash, Brussels sprouts, red onion, and red bell pepper. Preparation: place on a large baking sheet.

3. Vegetables should be drizzled with olive oil and seasoned with minced garlic, dried thyme, dried rosemary, salt, and pepper. They should be tossed until well coated.

4. Place the vegetables in the oven. Set the oven timer for 25-30 minutes and keep an eye on the clock. When the vegetables have been in the oven for half the allotted time, use a spatula to stir the vegetables around on the pan.

5. As the vegetables roast, prepare the whole wheat pasta according to the package directions. Drain and set aside.

6. When the roasting of the vegetables reaches completion, take them from the oven and add some balsamic vinegar. Turn them to mix.

7. In a big mixing bowl, put together the roasted veggies, the cooked pasta, and the freshly cut basil. Mix very well so all the components are evenly distributed.

8. Dust the yeast over the mixture and mix it through.

9. Move the pasta and vegetable blend to a dish meant for serving and add toasted pine nuts on top.

10. Savor your warm and tasty Fall Roasted Vegetable Pasta!

Equipment Needed

1. Oven
2. Large baking sheet
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Large mixing bowl
7. Medium saucepan (for pasta)
8. Colander (for draining pasta)
9. Spatula
10. Serving dish/Bowl

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can use any kind of pasta you like, including gluten-free or regular pasta.
• Q: How can I make the dish more filling?A. Ingredients that are high in protein, like chickpeas or tofu, can be added to increase the meal’s nutritional value.
• Q: Can I substitute the nutritional yeast?A: Yes, if you are not vegan, you can use Parmesan cheese. For vegans, you can try other cheese substitutes like cashew cheese.
• Q: Is it possible to prepare the vegetables in advance?A: You can indeed prepare the vegetables the day before and keep them in the fridge until it’s time to roast them.
• Q: What should I do if I don’t have balsamic vinegar?A: A nice substitute for balsamic vinegar can be made by mixing together apple cider vinegar and a touch of maple syrup.
• Q: How do I store leftovers?A: Store leftover food in a container that seals tightly and is safe to use in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop.

Substitutions and Variations

Substitute whole wheat pasta with gluten-free pasta or chickpea pasta for a protein punch.
Butternut squash. Substitute with sweet potatoes for a similar sweetness and texture.
Brussels sprouts: Use broccoli florets instead for a different green vegetable.
Olive oil: Substitute with oil from avocados, which has a high smoke point.
Nutritional yeast: Replace with vegan cheese if you want something that tastes like cheese.

Pro Tips

1. Roast Your Veggies Uniformly Cut vegetables to similar sizes to ensure even roasting. This helps all pieces cook at the same rate, avoiding some being undercooked while others are overcooked.

2. Enhance Flavor with Marination Before roasting, consider marinating the vegetables in olive oil, garlic, thyme, rosemary, salt, and pepper for at least 15 minutes. This allows the flavors to absorb deeply into the vegetables.

3. Monitor Roasting Closely Shake or stir the vegetables midway through roasting to promote even browning and prevent sticking. Watch closely towards the end for perfect caramelization.

4. Optimize Pasta Texture Cook the pasta slightly al dente as it will continue to softening a bit when mixed with warm roasted vegetables. This ensures the pasta maintains a good texture.

5. Balance Vinegar Intensity Start with 1 tablespoon of balsamic vinegar and mix the vegetables before adding the second tablespoon. Taste as you go to get your desired level of acidity without overpowering the dish.