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Garlic Roasted Vegetable Pasta

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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

  1. Pre-heat oven to 200° C / 400° F degrees and line a baking sheet with foil or parchment.
  2. 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

  1. Sauté halved tomatoes, shallots, garlic, and red pepper flakes with pepper in butter or oil for 5 minutes.
  2. Add chicken broth, simmer for 15 minutes, stirring occasionally. Tomatoes should break down a bit and sauce should thicken slightly.
  3. Cook pasta 1-2 minutes less than package instructs.
  4. Add pasta to sauce. Mix to coat.
  5. *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.
  6. Add roasted veggies to pasta. Mix to evenly coat everything.
  7. Serve topped with parmesan.

Find it online: https://recipes.jordanprins.com/garlic-roasted-vegetable-pasta/