Description
A comforting pasta dish that celebrates the flavors of autumn with roasted vegetables and fresh basil pesto.
Ingredients
Scale
- 300 grams (10.5 oz) pasta
- 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
- 150 grams (5 oz) fresh basil pesto
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Wash and prepare all vegetables: peel and dice the butternut squash, halve the Brussels sprouts, dice the red bell pepper, and halve the cherry tomatoes.
- Preheat the oven to 200°C (400°F). Drizzle 2 tablespoons of olive oil over the prepared vegetables, add minced garlic, salt, and pepper, and toss to coat.
- Spread the vegetable mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes, stirring halfway through.
- While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large mixing bowl, combine the drained pasta and roasted vegetables, tossing gently to mix.
- Add the fresh basil pesto to the pasta and vegetable mixture, tossing until evenly coated. If needed, add reserved pasta water to achieve desired consistency.
- Serve warm, drizzled with remaining olive oil and garnished with fresh basil leaves if desired.
Notes
- Feel free to customize the vegetables based on seasonal availability.
- Store-bought pesto can be used for convenience.
- This dish can be made vegan by using a vegan pesto.
- Leftovers can be stored in the refrigerator and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Autumn Harvest Pasta, Roasted Vegetables, Pesto, Seasonal Ingredients, Comfort Food