Roasted Veggie Pasta

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.
Servings 2 people


  • 10 oz spiralized butternut squash
  • 2 cups broccoli florets
  • 2 cups grape tomatoes
  • 2 sliced organic chicken sausages
  • 1 sliced leek
  • Avocado oil
  • Salt/pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper
  • Parmesan


  • 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.
  • 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.
  • 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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