Description
Roasted Veggie and Sausage Pasta
Ingredients
2 cups brussels sprouts, halved
2 cups butternut squash, cubed
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
3 Italian sausages, sliced
8 oz pasta (fusilli or penne works great)
1/4 cup grated Parmesan (optional)
1 tbsp fresh parsley, chopped
Directions
Roast the veggies: Preheat your oven to 425°F (220°C). Toss brussels sprouts and butternut squash with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until caramelized.
Cook the sausage: In a skillet over medium heat, cook the sausage slices until browned and cooked through. Remove and set aside.
Boil the pasta: While the veggies roast and sausage cooks, bring a pot of salted water to a boil. Cook pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
Combine everything: In the skillet, toss the cooked pasta, roasted veggies, and sausage together. If it feels dry, add a splash of reserved pasta water. Sprinkle Parmesan and parsley on top for added flavor.
Serve and enjoy: Plate it up and savor the comforting flavors of this hearty dish!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. Begin by preheating your oven to 425°F (220°C). On a large baking sheet, toss the halved brussels sprouts and cubed butternut squash with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Ensure they are in a single layer for even roasting. Roast for 20-25 minutes, stirring halfway through. While the veggies roast, bring a large pot of salted water to a boil for the pasta. In a large skillet over medium heat, cook the sliced Italian sausages until browned and cooked through, about 5-7 minutes. Remove and set aside. Cook your 8 oz of pasta according to package directions, then drain, reserving 1/2 cup of the starchy pasta water. Once all components are ready, combine the pasta, roasted veggies, and sausage in the skillet, tossing over low heat. Add reserved pasta water a tablespoon at a time to loosen the dish and create a light sauce. Finish with Parmesan and parsley.
Serving Suggestions
This hearty pasta dish is a complete meal on its own, but it pairs beautifully with a simple side salad of arugula with a lemon vinaigrette to cut through the richness. For a more formal dinner, serve it alongside some crusty garlic bread. A light, crisp white wine like a Pinot Grigio or Sauvignon Blanc complements the roasted vegetables and savory sausage perfectly.
How-to Summary
In summary: Roast seasoned brussels sprouts and butternut squash at 425°F for 20-25 mins. Simultaneously, brown sliced Italian sausage in a skillet and boil your pasta. Combine everything in the skillet, using pasta water to create a light sauce. Finish with Parmesan and fresh parsley.
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely. Chicken, turkey, or plant-based sausages work well. Adjust cooking time as needed.
How can I make this dish vegetarian?
Simply omit the sausage or replace it with a meatless alternative. Adding chickpeas to the roasting sheet adds great protein.
My veggies aren’t caramelizing. What’s wrong?
Ensure your oven is fully preheated and avoid overcrowding the baking sheet. Crowding steams the veggies instead of roasting them.
Can I prepare components ahead of time?
Yes. Roast the veggies and cook the sausage up to 2 days in advance. Reheat gently in the skillet before combining with freshly cooked pasta.
What other vegetables can I use?
This recipe is versatile. Try broccoli florets, bell peppers, red onion, or cherry tomatoes. Adjust roasting times based on vegetable density.
Common Mistakes to Avoid
- Overcrowding the Pan: Spreading veggies in a single layer is crucial for proper caramelization.
- Skipping the Pasta Water: The starchy reserved water is key for creating a cohesive sauce that clings to the pasta.
- Underseasoning the Vegetables: Season the veggies generously before roasting, as this is your main flavor-building step.
- Overcooking the Pasta: Cook pasta to al dente, as it will continue to soften slightly when tossed with the other hot ingredients.
Conclusion
This Roasted Veggie and Sausage Pasta is the epitome of a satisfying, flavor-packed weeknight dinner. It masterfully combines the sweet, caramelized notes of roasted vegetables with the savory depth of Italian sausage, all brought together by simple, starchy pasta water. Its flexibility with ingredients and straightforward process make it a reliable recipe you’ll return to again and again. It’s a crowd-pleasing dish that proves comfort food can be both incredibly delicious and surprisingly simple to prepare.