(Note: this post was originally published on November 27, 2022. It has since been updated with a few tweaks.)
When I mention pomegranate seeds, roasted squash, roasted Brussels sprouts, and thyme, what do you think of? Probably a holiday meal, right? In this fusion dish, I'm taking classic holiday flavors and serving them in a new way: as a pasta. This recipe has everyone's favorite celebratory flavors, but in a very unexpected package. I can't wait for you to try this harvest pasta!
This unique fall roasted vegetable pasta feels like Thanksgiving dinner collided with a pasta salad. It has cozy roasted delicata squash and Brussels sprouts, a holiday-worthy maple balsamic dressing, and an abundance of festive garnishes. But unlike Thanksgiving dinner, this recipe takes less than an hour to make, so it's weekday-appropriate. Thanks to this vegan fall pasta, you can easily enjoy holiday flavors and ingredients all fall and winter long.
There are lots of ways to switch up this festive fall roasted vegetable pasta to make it your own. Feel free to swap in your favorite fall veggies (just remember to adjust the cooking time accordingly). You can also use your preferred pasta type; while I love bean-based pastas for their extra protein, you can use whatever you enjoy. If you use a traditional wheat pasta, adding in some chickpeas (or maybe topping the pasta with a scoop of this pretty Maple Sea Salt Hummus) would make it feel meal-worthy.
Another great thing about this dish is that it works nicely either hot or cold. That means you can make a big batch, enjoy a bowl for dinner that night, and save the leftovers for easy meals later in the week. You can either reheat leftovers or enjoy them cold as a harvest pasta salad.
Hosting a dinner party? This fall roasted vegetable pasta works great as a make-ahead item for a celebration or holiday. My favorite way to get ahead on this dish is to roast the squash and Brussels sprouts and to make the dressing the day before, storing everything in sealed containers in the refrigerator. When you're ready to serve, just boil the pasta, toss it with the veggies, garnish, and enjoy.
Here's what you'll need for this harvest pasta, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Isn't this the best dinner plan for a fall evening? It feels special and comforting, but comes together quickly and is a balanced meal with an abundance of veggies and good protein. It has all the best flavors of the holidays, but in a more nourishing package and without the fuss. This fall roasted vegetable pasta is the perfect way to make any old weekday feel like Thanksgiving.
Even though this dish allows you to enjoy holiday flavors anytime, it also works great on an actual holiday too. This harvest pasta would be a stand-out meal on Christmas Eve or even as a plant-based main course for Thanksgiving. It will be especially easy to make if you're roasting some veggies anyways; just toss in whatever you already have. Cheers and happy holidays!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Chaider (Chai + Cider) Rum Punch
Maple Sea Salt Hummus with Pomegranate
Holiday flavors meet pasta in this unique, colorful fusion dish. This harvest pasta feels special but comes together quickly, so you can have a holiday-worthy meal any night of the week.
For the Pasta
For the Dressing
For Garnishing
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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