Autumn Roasted Vegetable Pasta

• 1 box gluten free spaghetti or linguine
• 2 tbsp extra virgin olive oil  
• 1 medium peeled and diced butternut squash
• 14-15 medium halved brussel sprouts
• 3 tbsp vegan butter
• 3 medium sliced shallots
• 3-4 minced cloves of garlic
• 4 sprigs of fresh chopped sage
• 5-6 fresh sprigs of chopped thyme
• ½ cup pecans
• ½ cup vegetable broth
• 2 tbsp nutritional yeast
• ¼ tsp nutmeg
• Salt and pepper
  
  

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Serve warm topped with extra nutritional yeast, pecans or pepper!

1. Start by preheating your oven to 400 degrees fahrenheit. Then, to a lined baking sheet add your diced butternut squash and halved brussel sprouts. Drizzle with olive oil, sprinkle with salt and pepper and stir until fully coated.
2. Then, bring a large pot of boiling and salted water to a boil. Cook pasta according to package directions.
3. Once oven is fully heated, place your butternut squash and brussel sprouts in the oven and roast for 45 minutes, or until vegetables are golden brown.
4. When the pasta is cooked, drain and place off to the side.
5. Then, heat a large skillet on medium heat and add your vegan butter. Once butter has melted, add your sliced shallots and cook for 2-3 minutes, stirring often. Then add minced garlic and cook for an additional 2 minutes.
6. Next, add your fresh sage, thyme, and pecans. Stir until fully combined and cook for an additional 3-4 minutes.
7. Once vegetables are done roasting, remove from the oven and add to the skillet. Stir and add vegetable stock, nutritional yeast, nutmeg, salt and pepper.
8. Taste and adjust seasoning if needed, if you want a cheesier flavor add more nutritional yeast, if you want a richer sauce add more vegan butter, or more vegetable stock. Reduce heat to low.
9. Add pasta and stir until fully coated and pasta has warmed. Serve hot and enjoy!