Brussels Sprouts and Butternut Squash Pasta
Brussels Sprouts and Butternut Squash Pasta is a comforting autumn-inspired dish that beautifully marries roasted Brussels sprouts and sweet butternut squash with perfectly cooked pasta. Tossed in a creamy garlic sauce and topped with fresh Parmesan, this vibrant meal is both visually stunning and satisfying. Ideal for cozy gatherings or weeknight dinners, it promises to impress every palate while delivering a heartwarming dining experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz farfalle pasta
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, diced
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup low-sodium vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and butternut squash in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 25-30 minutes until golden brown.
- Cook farfalle pasta according to package instructions; reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add vegetable broth and heavy cream; heat through.
- Combine cooked pasta with roasted vegetables and sauce, adding reserved pasta water as needed for desired consistency.
- Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg