Brussels Sprouts and Butternut Squash Pasta Recipe
A flavorful and comforting pasta dish combining roasted Brussels sprouts, butternut squash, and crispy bacon with al dente rigatoni, enhanced with garlic, red pepper flakes, lemon juice, parmesan cheese, and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Roasted Vegetables
- 4 strips bacon, chopped
- 4 cups peeled butternut squash, cut into 1 inch cubes
- 2 cups halved Brussels sprouts
- 1/2 cup diced shallots
- Kosher salt and freshly ground black pepper to taste
Pasta
- 10 ounces pasta (rigatoni, penne, or farfalle)
- 1 tablespoon olive oil
- 2 cloves garlic, minced or grated
- 1/4 – 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1/2 cup shredded parmesan cheese
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F. On a rimmed baking sheet, add the chopped bacon, butternut squash cubes, halved Brussels sprouts, and diced shallots. Drizzle with olive oil and season with kosher salt (about 1 teaspoon) and freshly ground black pepper. Toss well to evenly coat all ingredients and spread them out in a single layer.
- Roast Vegetables: Place the baking sheet in the oven and roast for 10 minutes. Remove the tray, toss the vegetables and bacon to ensure even cooking, then return to the oven for another 10-15 minutes until the vegetables are tender, caramelized, and the bacon is crisp.
- Cook Pasta: While roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- Sauté Aromatics: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet with the roasted vegetables and bacon. Stir in the shredded parmesan cheese and fresh thyme leaves. Squeeze the juice of one lemon over the mixture and toss everything to combine well.
- Create Sauce: Pour in about 1/2 cup of the reserved pasta water and stir until a silky sauce starts to form, coating the pasta and veggies. Add more pasta water as needed to reach your preferred sauce consistency. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Plate the pasta and serve topped with extra parmesan cheese if desired.
Notes
- Choosing rigatoni, penne, or farfalle ensures the sauce gets trapped nicely for a flavorful bite.
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- Adjust red pepper flakes quantity to control heat level according to your preference.
- Reserved pasta water is key to creating a creamy sauce without adding cream.
- Fresh thyme adds a wonderful aromatic note, but can be substituted with rosemary or sage if preferred.
Keywords: Brussels sprouts pasta, butternut squash pasta, roasted vegetables pasta, fall pasta recipe, bacon pasta
