Easy Roasted Vegetable Farfalle. This recipe has got everything I love. It is colorful, nourishing, and so tasty! My Easy Roasted Vegetable Farfalle is full of warm seasonal vegetables- sweet honeynut squash, flavorful red onion, and hearty brussel sprouts. All roasted to a satisfying perfection. And because the veggies are all roasted together on one sheet pan, it is a hassle free recipe to whip up. Also, lets not forget the best part... lots of yummy parmesan. Oh, and the other best part... my fav, burrata (all melty and gooey on top, with a crunch from chopped pecans too!) So delish! Give this Roasted Fall Harvest Farfalle a try for a delicious way to celebrate the season!
I am celebrating fall over on my Instagram with my first ever pasta week! Join the party and check out my other pasta creations for more recipe inspiration!
INGREDIENTS:
DIRECTIONS:
Preheat oven to 400F.
Chop onion, squash and brussels sprouts. Arrange in an even layer on a baking sheet. Drizzle with olive oil. Sprinkle with oregano, basil, salt, and pepper, to taste. You will be able to add more seasoning later too if needed.
Roast for 20-25 minutes, or until vegetables are tender and golden brown.
While vegetables are cooking, start making the pasta by boiling salted water. Cook until al dente (time this to finish at the same time as the vegetables if possible).
As the veggies and pasta are finishing, heat up 1 tbsp olive oil and butter in a pan on medium. Add minced garlic and cook for 30 seconds until fragrant. Add roasted vegetables, freshly cooked pasta, parmesan cheese and pasta water. Toss well.
Serve with burrata and some chopped pecans on top. Enjoy!
Check out a video of this recipe over on Instagram here.
This recipe is a part of my pasta week series, you can find all of this week's recipes here:
Creamy and Crispy Prosciutto Spaghetti
Creamy Veggie Goat Cheese Pasta
Butternut Squash Rigatoni and Cheese
For more recipes and lifestyle content, please follow my Instagram, TikTok, and Pinterest.
Ingredients
Directions
Preheat oven to 400F.
Chop onion, squash and brussels sprouts. Arrange in an even layer on a baking sheet. Drizzle with olive oil. Sprinkle with oregano, basil, salt, and pepper, to taste. You will be able to add more seasoning later too if needed.
Roast for 20-25 minutes, or until vegetables are tender and golden brown.
While vegetables are cooking, start making the pasta by boiling salted water. Cook until al dente (time this to finish at the same time as the vegetables if possible).
As the veggies and pasta are finishing, heat up 1 tbsp olive oil and butter in a pan on medium. Add minced garlic and cook for 30 seconds until fragrant. Add roasted vegetables, freshly cooked pasta, parmesan cheese and pasta water. Toss well.
Serve with burrata and some chopped pecans on top. Enjoy!
