Favorite Winter Balsamic Roasted Vegetable Pasta

4.88 from 8 votes

Author - Gena Hamshaw

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Yields: servings

1 1/2 tablespoons avocado oil (or another neutral vegetable oil for roasting)
2 1/2 lb root vegetables and/or Brussels sprouts, chopped into evenly sized 3/4-1" pieces* (I use a combination of: parsnip, carrot, turnip, butternut squash, and Brussels sprouts)
1 red onion, roughly chopped
8 ounces pasta of choice (I used cavatappi)
1 tablespoon olive oil
1 small shallot, thinly sliced
2 cloves garlic, very thinly sliced
1/2 cup vegetable broth
2-3 tablespoons balsamic vinegar (to taste)
2 big handfuls arugula
Salt and pepper as needed
cashew parmesan cheese (if desired)

Preheat your oven to 400F. Toss the root vegetables and red onion with the vegetable oil and arrange them on two parchment or foil-lined baking sheets. Sprinkle them with salt and pepper. Roast the vegetables for 35-40 minutes, or until browning gently and tender.
Meanwhile, boil the pasta according to package instructions. Drain.
When the vegetables are ready, heat the olive oil in a very large, deep skillet over medium heat. Add the shallot and garlic. Cook, stirring frequently, till the shallot is clear and tender (about 4-5 minutes). Add the pasta, roasted vegetables, broth, and vinegar. Warm everything through in the pan, stirring as you go. Stir in the arugula and allow it took until it's gently wilted. Taste and add salt and pepper to taste, along with an extra splash of vinegar if desired. Serve right away, with parmesan if you like.

The vegetables in the pasta can be changed with the seasons.