Let’s talk warm “fall is in the air” meals.
Pasta and roasted vegetables, how much more comfy, cozy can I get in the kitchen without making a stew? I love to make hearty, vegetarian-friendly meals and this dish fits that mold perfectly. You don’t even miss the meat due to the complex flavors from the roasted vegetables, the pasta, and the buttery, cheesy, herby, truffle-icious sauce.
Truffle oil and truffle salt have this wonderful earthy quality, yet they jazz up any dish and make it pretty darn extraordinary. I couldn’t stop at the truffle oil infused, brown butter sauce I HAD TO sprinkle a pinch of truffle salt on top of each personal bowl. Oh yeah I was feeling generous ;)
Another perk of making this dish…the entire apartment smells like yummy, roasted veggies. It is one of my favorite cooking aromas–roasted vegetables and garlic sautéing, it’s a close contest as to which smell wins my heart, taste buds, and stomach. This dish provided both aromas–I was a happy little, amateur chef.
I decided to brown the butter since I was going with such a simple sauce, adding the walnuts to the warm butter really awakened their flavor and adds a great firm texture to the pasta dish. Of course, since I have a never-ending love affair with cheese I had to hit it with a lil fresh parmesan.
Yes, this is a close-up. Look at that colorful, rich, cheesy goodness.
Seriously, you will not be able to enjoy just one serving of this pasta. I served up seconds and even snuck a few bites in as I was putting the leftovers in tupperware. Hello new, favorite roasted vegetable pasta dish.
Recipe inspired by Two Peas and Their Pod’s Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts
Prep time: 15 minutes
Cook time: 40 minutes
For the roasted vegetables:
2 C brussels sprouts
1 large sweet potato
1/2 red onion
1 green bell pepper
3-4 T extra virgin olive oil
1-2 T vegeta (alternatively substitute 1-2 t sea salt)
1 t red pepper flakes
cracked pepper to taste
For the pasta:
3 C whole wheat fusilli pasta
5 T unsalted butter
1 stalk fresh rosemary, minced
3 garlic cloves, minced
1/2 t truffle oil
1/2 C chopped walnuts
1/2 C freshly grated parmesan, plus additional as a garnish
truffle salt for sprinkling
- Preheat the oven to 425 F and line a large baking pan with aluminum foil.
- Prepare your veggies: rinse and half the brussels sprouts, peel the sweet potato and chop into 1/2-inch cubes, chop the red onion into 1/2-inch pieces, remove the stem from the bell pepper and chop into 1/2-inch pieces.
- Transfer the veggies into a large mixing bowl add olive oil, vegeta (or salt), red pepper flakes, pepper and toss to evenly coat veggies. Spread the vegetable evenly on baking dish and roast in oven for 40 minutes, turning the vegetables at the half-way point.
- When there are 20 minutes left for the veggies to roast, bring water to a boil in a large stock-pot. Add the fusilli and a pinch of table salt to the boiling water, cook according to package (~10 minutes for al dente), stirring occasionally.
- When the pasta is cooked, drain the water and rinse pasta with cold water.
- Place the stockpot back on the burner and add butter to the pot. The oven burner should still be on medium-high heat. Stir the butter so that it melts and foams, but does not burn. Add the rosemary, garlic, truffle oil, and walnuts to the butter. Cook for an additional 3-4 minutes. There should be brown bits in the butter. Turn the oven burner off.
- Add the fusilli, roasted vegetables, and parmesan cheese to the stock pot. Stir until well combined. Serve immediately, garnished with additional freshly grated parmesan and a pinch of truffle salt sprinkled on top.