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Autumn Pasta Bowl

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A cozy and comforting pasta dish featuring roasted butternut squash and Brussels sprouts, perfect for autumn gatherings.

Ingredients

Scale
  • 12 ounces Pasta of choice (penne, farfalle, or fusilli)
  • 1 small Butternut squash, diced
  • 2 cups Brussels sprouts, sliced
  • 4 cloves Garlic, minced
  • 4 tablespoons Olive oil
  • 1 cup Vegetable broth
  • ½ cup Parmesan cheese, grated
  • 2 teaspoons Fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced butternut squash in two tablespoons of olive oil, sprinkle it with salt and pepper, and spread it out evenly on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
  2. Sauté the Brussels sprouts in a skillet over medium heat with the remaining two tablespoons of olive oil. Cook for about 5-7 minutes until golden brown, then add in the minced garlic and sauté for another 1-2 minutes.
  3. Bring a large pot of salted water to a boil and cook your pasta of choice according to package instructions until al dente. Reserve a cup of pasta water, then drain.
  4. Combine the roasted butternut squash, cooked pasta, sautéed Brussels sprouts, and garlic in the skillet. Pour in the vegetable broth and mix everything together.
  5. Stir in the grated parmesan cheese and chopped fresh thyme, mixing until the cheese melts and the dish becomes creamy.
  6. Serve the Autumn Pasta Bowl hot, garnished with additional parmesan and fresh thyme.

Notes

Add cooked chicken or chickpeas for extra protein. For a vegan option, substitute nutritional yeast for parmesan.

Nutrition

Keywords: autumn pasta, cozy recipes, vegetarian pasta, seasonal ingredients, comfort food

Find it online: https://peakplatter.com/one-pot-autumn-pasta-bowl-20-minute-dinner/