Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables
Ingredients
- for the roasted fall vegetables:
- 1 cup (140 g) peeled and chopped butternut squash
- 1 cup (130 g) peeled and chopped carrots
- 1 cup (110 g) peeled and chopped parsnips
- 1 cup (88 g) halved brussels sprouts
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- for the pasta:
- 16 ounces (455 g) penne pasta
- 1/2 cup (123 g) pure pumpkin purée
- 1 cup (235 ml) lite coconut milk
- 2 tablespoons (40 g) pure maple syrup
- 3/4 teaspoon salt, or to taste
- 1 tablespoon (15 ml) olive oil .
Preparation
For the roasted fall vegetables
Preheat oven to 400°f (200°c, or gas mark 6)
Line a baking sheet with parchment paper and set aside
Toss the vegetables in a large bowl with olive oil, thyme, salt, and pepper
Spread out onto the prepared baking sheet in an even layer
Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides
For the pasta:
Meanwhile, cook penne according to package directions
Salt your cooking water well
When your pasta and vegetables have about 10 minutes cooking time left, whisk all sauce ingredients in a large skillet over medium heat
Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit
Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat
Add the olive oil, if using
Season with extra salt and pepper, if desired
