Fall Roasted Vegetable Pasta

5 from 4 votes

Fall Roasted Vegetable Pasta

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining.

Inspired by Fall Weeknight Pasta by Food 52.

Prep Time10

Cook Time35

Total Time45

Course: Entrées

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 317kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 cups cubed butternut squash bite size
1 red onion sliced
3 tablespoons olive oil divided
½ teaspoon salt plus more for salting pasta water
½ teaspoon black pepper divided)
12 ounces orecchiette pasta or similar medium size pasta shape (gluten free, if desired)
8 ounces tempeh diced (gluten free, if desired)
2 tablespoons tamari
1 teaspoon Italian seasoning
2 cloves garlic minced
3-4 kale leaves chopped small (stems removed)
¾ cup low sodium vegetable broth plus more if needed
2-3 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
2 tablespoons chopped pecans toasted, if deisred

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.
Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.
Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, ¼ teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.
When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans
Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

Notes

~ Chop the butternut squash into small bite size pieces. It will roast faster and be easier to get all components of the dish in one bite.

~ Line the baking sheet with parchment paper to prevent sticking and for easy cleanup.

~ Salt the pasta water well! This is your only chance to season the pasta.

~ Remove the hard, fibrous stems from the kale. Chop only the leafy parts.

~ I think the amount of sauce is perfect as is. If you like a really saucy pasta, double the sauce.

~ Toast the pecans for an even deeper, richer flavor. Place them in a dry skillet in one even layer over medium-low heat. Cook for 3 to 5 minutes, stirring occasionally to prevent burning. You'll know they're done when you can smell them. Keep a close eye on them as they can go from toasted to burnt very quickly.

~ Make sure to read labels and choose gluten free pasta, gluten free tempeh, and gluten free tamari if needed for a gluten free option.

~ For an oil-free option, use vegetable broth to sauté and roast.

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