Garlic Roasted Vegetable Pasta
Wonderfully flavorful, hearty, all in one cold-weather dish.
Ingredients
Units
Scale
Roasted Veggies
- 1 cup butternut squash (or other squash-like veggie)
- 1 cup brussels sprouts, whole
- 1 small onion or 3 shallots, chopped
- 4 garlic cloves, thinly sliced
- olive oil
- salt & pepper
Sauce
- 10 cherry tomatoes, halved
- 2 shallots, finely shopped (or onion)
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup chicken broth (1/2 c – 1 c)
Other
- pasta (used rigatoni)
- 1 egg
- 1/2 cup parmesan
Instructions
Roasted Veggies
- Pre-heat oven to 200° C / 400° F degrees and line a baking sheet with foil or parchment.
- Chop squash (to roast) in small cubes. Chop onion. Mix all roasting ingredients together, coating in oil. Toss well then roast until tender, 18-20 minutes.
Sauce & Pasta
- Sauté halved tomatoes, shallots, garlic, and red pepper flakes with pepper in butter or oil for 5 minutes.
- Add chicken broth, simmer for 15 minutes, stirring occasionally. Tomatoes should break down a bit and sauce should thicken slightly.
- Cook pasta 1-2 minutes less than package instructs.
- Add pasta to sauce. Mix to coat.
- *Optional step: To thicken more, and make creamier, combine 1 egg & most of parmesan (like you would for carbonara). Add egg/parmesan little by little to the coated pasta to incorporate.
- Add roasted veggies to pasta. Mix to evenly coat everything.
- Serve topped with parmesan.