Roasted Veggie Pasta

This was a super QUICK recipe I threw together the other night when I was low on groceries and short on TIME.

I just picked a few fresh veggies that I knew I needed to use up soon in my kitchen and threw them all together with some butternut squash “noodles” for this tasty dish!

Cooking tip: roasting veggies brings out SO much more flavor compared to just steaming or boiling .

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Roasted Veggie Pasta

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This was a super QUICK recipe I threw together the other night when I was low on groceries and short on TIME ? I just picked a few fresh veggies that I knew I needed to use up soon in my kitchen and threw them all together with some butternut squash “noodles” for this tasty dish! Cooking tip:Roasting veggies brings out SO much more flavor compared to just steaming or boiling.

Instructions

  1. On a foil-lined baking sheet, add tomatoes, broccoli and 1/2 of sliced leeks. Drizzle with avocado oil, salt, and pepper. Roast in a 425 degrees pre-heated oven for about 15 minutes.
  2. While veggies are roasting, add another tsp avocado oil to a large saute pan, add sausage, remaining leeks and spiralized squash (I just bought pre-spiralized squash at the grocery store to save time). Season with salt/pepper, garlic powder and crushed red pepper. Cook for 10-15 minutes or until squash has softened.
  3. Remove the veggies from the oven and mix them in with the squash and sausage. Then serve topped with parmesan cheese (optional) and enjoy!

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