This Parmesan Pasta with Roasted Vegetables dish is another recipe that is simple to make on a busy weeknight. Serve the roasted vegetables on top of the pasta, or mix all ingredients together and serve as a pasta salad. As a health-conscious alternative, the pasta sauce is made with sour cream. And it tastes amazing! So creamy!
Who doesn't love the subtle, nutty, taste of melted parmesan cheese in their pasta? Well, maybe a few. But, in that case, leave the cheese out, or replace it with another favorite cheese.
Top the pasta with roasted vegetables for some added nutrition, sprinkle with some toasted and chopped (or crushed) peanuts and your meal is complete! Unless you'd like to add some meat for dinner. In which case, try making the Chicken Breast from our Chicken in Spaghetti Nests recipe or these Super Easy Chicken Thighs. The chicken can easily be prepared while your pasta is cooking and while the vegetables are roasting in the oven.
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Reasons to love this recipe
- It's perfect for picky eaters
- Nutrient-rich: Roasted vegetables are packed with essential vitamins, minerals, and fiber. They add a healthy component to the dish, making it a well-rounded and nutritious meal.
- Satisfying and Filling: The combination of pasta and vegetables provides a filling meal that leaves you feeling satisfied. It's a great option if you want a comforting and hearty dinner.
- Leftover Potential: Like this Chicken Salad with Apples and Cranberries this dish can be enjoyed as leftovers and still taste great when reheated. It's an excellent option for meal prepping or enjoying the next day.
Ingredients
- Pasta: I like using bow-tie pasta for this recipe. Looks pretty and the size of the pasta is similar to the vegetables we are using. For more on pasta and step-by-step instructions on cooking it, you can refer to our How To Cook Pasta Al Dente guide.
- Brussels Sprouts: rinse, cut off the stem of each Brussels sprout, remove any damaged leaves, and cut each Brussels sprout in half, lengthwise.
- Butternut Squash: granted, it's technically a fruit. In any case, it tastes great! Butternut squash should be peeled, stem ends sliced off, seeds scooped out, and diced into approximately 1-inch cubes. Alternatively, I like to purchase the pre-cut butternut squash and save some time. They are usually available in any grocery store. Just rinse and cut into smaller, 1-inch, cubes. I do this when I make my Meatball Soup with Sweet Potatoes and Butternut Squash as well.
- Mushrooms: I love Shiitake mushrooms and use them whenever I can. You can use any mushroom you like or a mixture of several different varieties.
- Sauce: the sauce is very simple but tastes creamy and amazing! We'll just need some sour cream, garlic, parmesan cheese, and of course, a little bit of salt and pepper.
- Parmesan cheese: sprinkle on top - freshly grated parmesan cheese is always better than store-bought grated one.
*** See the recipe card at the end of this post for the full ingredient list and quantities.
Substitutions and variations
- Brussels Sprouts: substitute for broccoli or cauliflower as an option - cooking time will be less
- Butternut squash: you can use sweet potatoes instead. No need to peel them, just make sure to scrub them well.
- Zucchini: quartered (or halved) lengthwise and diced. Dice the zucchini with the skin on - you'll get the most health benefits
- Add protein: add some cooked bacon, leftover chicken, or cooked and seasoned ground meat as we use in our Ground Beef Stuffed Mini Peppers or our Beef and Popcorn Shrimp Tacos.
- Make it spicy: add some chili flakes or cayenne pepper to the sauce.
Preparation
Firstly, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Grate some parmesan cheese onto the parchment paper-lined baking sheet and distribute evenly.
STEP 1: Prepare the vegetables: rinse, cut off stems, and cut each Brussels sprout in half lengthwise. Dice the butternut squash into 1-inch cubes. Slice the mushrooms (set aside). Place the Brussels sprouts and butternut squash in a mixing bowl and season with salt and pepper. Add cooking oil and toss well.
STEP 2: Arrange the vegetables evenly in one layer, placing the inside (flat side) of the Brussels sprout facing down. Roast in the oven until the vegetables are tender, approximately 25-30 minutes.
STEP 3: Meanwhile, cook the pasta according to package directions to the preferred texture. While the pasta is cooking, heat cooking oil in a large skillet to medium-high heat. Add the sliced mushrooms and season with salt and pepper. Cook until any excess juices have evaporated, then reduce heat to medium.
STEP 4: Stir in the garlic and sour cream. Drain the pasta once it's ready and add it to the mushrooms. Stir in the parmesan cheese, parsley, and a little more sour cream to reach your preferred consistency of the sauce. Add more salt, pepper, and/or parmesan cheese to taste. Serve the pasta with roasted vegetables on top or on the side. Grate some more parmesan cheese over the vegetables.
Top Tips
- Do not overcrowd vegetables. Use a large baking sheet or divide them between two sheets if necessary. Ensure they are spread out in a single layer. This allows heat to circulate evenly and helps achieve that delicious roasted texture and flavor.
- Whenever you can, opt for a block of Parmesan cheese and grate it yourself at home instead of buying pre-shredded packaged cheese. The pre-shredded version often contains more additives and preservatives, and it can't match the freshness of freshly grated cheese.
- Adjust the sauce consistency with reserved pasta cooking water. Add a little at a time if it's too thick or cook it a bit longer if it's too thin. Addmore sour cream for a creamier texture.
Frequently Asked Questions
Yes, you can substitute whole wheat or gluten-free pasta for a healthier twist. Just be sure to adjust the cooking time as needed.
Fresh herbs such as basil, parsley, chives, and seasonings like garlic powder, dried oregano, or red pepper flakes can enhance the flavor. Add the herbs as a garnish when the dish is ready to be served and the seasonings are best tossed with the vegetables before roasting.
You can absolutely prepare the dish in advance, just keep the roasted vegetables, separate from the pasta and then combine right before serving.
Serving suggestions
The pasta and roasted vegetables are best served warm with a fresh salad, such as our Spring Vegetable and Berry Salad our our simple Cherry Tomato and Asparagus Salad. You won't regret adding this Pan Seared Salmon tothe dish as well. It's perfect with the creamy pasta!
Storing and reheating
Store any leftover Parmesan pasta with roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop and add a touch of water or sour cream to refresh the sauce if needed.
Freezing the pasta and vegetables
While it's technically possible, freezing the dish can be a bit tricky as freezing and thawing can make roasted vegetables lose some of their crispiness, the pasta can become soft and lose its texture, and the creamy sauce might separate and become grainy.
If you still wish to freeze the dish, here's how to do it:
- Allow the dish to cool completely before freezing.
- Portion the pasta and vegetables into airtight, freezer-safe containers or resealable bags. Try to remove as much air as possible to prevent freezer burn.
- Freeze for up to 2-3 months for the best quality.
When you're ready to enjoy the frozen dish:
- Thaw it in the refrigerator for several hours or overnight.
- Reheat it gently in a saucepan on the stovetop over low to medium heat, stirring frequently. You may need to add a little extra liquid (like sour cream, cream, or broth) to help revive the sauce.
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Recipe
Parmesan Pasta with Roasted Vegetables
Ingredients
- 1.5 cups grated parmesan preferably freshly grated from a block of cheese (see note 1 in notes section below)
- 14 oz Brussels sprouts
- 14 oz butternut squash
- 1.5 teaspoon salt divided, or to taste
- 1 teaspoon ground black pepper divided
- 2 tablespoon cooking oil divided, you'll need oil for roasting vegetables and sauteing the mushrooms
- 9 oz pasta I used bow-tie pasta
- 8 oz mushrooms button mushrooms, and/or Shiitake work great.
- 3-4 cloves garlic minced
- 1 cup sour cream full fat or lower fat
- 1/2 cup fresh parsley chopped, to garnish
Instructions
- Preheat the oven to 425°F and line a large baking sheet (I used 19" by 12") with parchment paper. You may need to use 2 baking sheets, so as not to overcrowd the vegetables - see note 2 in the notes section. Grate some parmesan cheese (about 1 cup) onto the parchment paper-lined baking sheet and distribute evenly. Set aside.
- Prepare the vegetables: rinse, cut off stems, and cut each Brussels sprout in half lengthwise. Cut off stems on both ends of the butternut squash, peel the skin, scoop out the seeds, and dice the butternut squash into 1-inch cubes. Slice the mushrooms (set aside). Place the Brussels sprouts and butternut squash in a mixing bowl and season with about 3/4 teaspoons of salt and 1/2 teaspoon of pepper. Add 1 tablespoon of cooking oil and toss well.
- Meanwhile, cook the pasta in salted water according to package directions to the preferred texture. While the pasta is cooking, heat the remaining cooking oil in a large skillet at medium-high heat. Add the sliced mushrooms and season with the remaining salt and pepper. Cook until any excess juices have evaporated, then reduce heat to medium.
- Stir in the garlic and sour cream. Drain the pasta (reserve about 1 cup of the liquid - see note 3 in the notes section) once it's ready and add it to the mushrooms. Stir in the remaining parmesan cheese, parsley, and a little more sour cream to reach your preferred consistency of the sauce. Add more salt, pepper, and/or parmesan cheese to taste. Serve the pasta with roasted vegetables on top or on the side. Grate some more parmesan cheese over the vegetables.
Notes
- Whenever you can, opt for a block of Parmesan cheese and grate it yourself at home instead of buying pre-shredded packaged cheese. The pre-shredded version often contains more additives and preservatives, and it can't match the freshness of freshly grated cheese.
- Do not overcrowd vegetables. Use a large baking sheet or divide them between two sheets if necessary. Ensure they are spread out in a single layer. This allows heat to circulate evenly and helps achieve that delicious roasted texture and flavor.
- Adjust the sauce consistency with reserved pasta cooking water. Add a little at a time if it's too thick or cook it a bit longer if it's too thin. Add more sour cream for a creamier texture.
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