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.
1.5cupsgrated parmesanpreferably freshly grated from a block of cheese (see note 1 in notes section below)
14ozBrussels sprouts
14ozbutternut squash
1.5teaspoonsaltdivided, or to taste
1 teaspoonground black pepperdivided
2tablespooncooking oildivided, you'll need oil for roasting vegetables and sauteing the mushrooms
9ozpastaI used bow-tie pasta
8ozmushroomsbutton mushrooms, and/or Shiitake work great.
3-4cloves garlicminced
1cupsour creamfull fat or lower fat
1/2cupfresh parsleychopped, 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.