![['Close-up of Autumn Harvest Pasta with roasted vegetables and basil pesto.', 'Side view of penne pasta mixed with butternut squash, Brussels sprouts, and pesto.', 'Juicy Autumn Harvest Pasta featuring colorful roasted veggies and Parmesan.', 'A vibrant plate of pasta with seasonal vegetables and a drizzle of pesto.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/autumn-harvest-pasta_1_U1.webp)
Autumn Harvest Pasta with Roasted Veggies and Pesto
A hearty and flavorful pasta dish featuring roasted seasonal vegetables tossed in basil pesto, topped with Parmesan and pine nuts for a perfect fall meal.
Ingredients
Pasta
- 12 ounces penne or farfalle pasta
- 2 cups peeled and cubed butternut squash
- 1 cup halved Brussels sprouts
- 1 medium red onion sliced
- 1 medium carrot sliced
- 1 clove garlic minced
- 2 tablespoons olive oil
- to taste Salt Salt
- to taste Black pepper Black pepper
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Cook pasta in salted boiling water until al dente, then drain, reserving 1/2 cup of pasta water.
- Mix pasta, roasted vegetables, pesto, and lemon juice; add reserved water to loosen sauce.
- Divide among plates, sprinkle with Parmesan and pine nuts, then serve.
Notes
For extra flavor, toast the pine nuts before adding.