Description
This Autumn Harvest Pasta with Roasted Vegetables and Pesto is a vibrant and hearty dish perfect for celebrating the flavors of fall. Roasted butternut squash, Brussels sprouts, red bell pepper, and cherry tomatoes are combined with al dente pasta and fresh basil pesto to create a comforting, colorful meal that’s simple to prepare and full of seasonal goodness.
Ingredients
Scale
Pasta
- 300 grams (10.5 oz) pasta
Roasted Vegetables
- 1 small butternut squash (about 400 grams or 14 oz), peeled and diced
- 200 grams (7 oz) Brussels sprouts, halved
- 1 red bell pepper, diced
- 250 grams (9 oz) cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Additional
- 150 grams (5 oz) fresh basil pesto
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the vegetables: Wash and prepare all vegetables by peeling and dicing the butternut squash, halving the Brussels sprouts, dicing the red bell pepper, and halving the cherry tomatoes. This ensures even roasting and balanced flavors.
- Preheat and season: Preheat your oven to 200°C (400°F). Drizzle 2 tablespoons of olive oil over the prepared vegetables, add the minced garlic, and season with salt and pepper. Toss well to evenly coat all the vegetables.
- Roast the vegetables: Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through for even cooking and caramelization.
- Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water to help adjust the pesto sauce later.
- Combine pasta and vegetables: In a large mixing bowl, add the drained pasta and roasted vegetables. Gently toss them together to mix without breaking up the vegetables.
- Add pesto and adjust consistency: Add the fresh basil pesto to the pasta and vegetable mixture. Toss until everything is evenly coated. If the mixture seems dry or too thick, gradually add reserved pasta water until you reach your preferred consistency.
- Serve and garnish: Serve the pasta warm, drizzled with the remaining olive oil. Garnish with fresh basil leaves if desired for a fragrant and colorful finish.
Notes
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- For an extra layer of flavor, sprinkle some freshly grated Parmesan cheese over the finished dish if not vegan.
- Adjust the amount of garlic according to your taste preferences.
- Reserve pasta water to help loosen the pesto sauce and help it coat the pasta evenly.
- This dish pairs wonderfully with a crisp white wine or light red wine.
