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  • 100% Plant-Based


Serving size: 2

If you're looking for a simple Fall dinner recipe, this is it. It's one of my favorite things to make this time of year and I find myself craving it for dinner quite often. It's as simple as throwing some veggies on a sheet pan and boiling some pasta, but when it all comes together it's truly magnificent. The combination of the roasted sweet potatoes, brussels sprouts, and mushrooms with the pasta make for a seriously hearty and comforting dish that tastes like a warm fall harvest.


• 2 cups sweet potato, small cubed

• 2 cups brussels sprouts, quartered

• 2 cups baby bella mushrooms, sliced

• 1 leek, sliced

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon Himalayan pink salt

• 2 cups dried farfalle pasta

• 2 tablespoons vegan butter (optional)

• 5 fresh sage leaves (optional)

• 2 tablespoons chopped walnuts (optional)

For the pasta, I use Jovial's Gluten-Free Whole Grain Brown Rice Farfalle Pasta.


Preheat your oven to 400 degrees.

After cutting all of your vegetables and garlic, arrange them on a large baking sheet. Drizzle with the olive oil and salt, then toss to completely coat. Roast the veggies in the oven for 20-25 min.

While the vegetables are roasting, cook your pasta according to the package instructions. Drain and set aside in the pot.

Once the vegetables are done roasting, add them to the pot with the drained pasta and toss to incorporate all the vegetables.

At this point, you can finish the dish one of two ways by simply drizzling with more olive oil or coating the pasta with a brown butter sage sauce. To make the brown butter sage sauce, simply cook the butter with the sage in a small saucepan over low-medium heat until the butter is golden brown, fragrant and nutty (about 3 minutes).

I personally like to keep it simple most of the time and think it's perfect with just a little more olive oil, but wanted to include the brown butter sage option if you'd like to dress it up a bit more. To take it up another notch, top the pasta with chopped toasted walnuts, but again, this is completely optional. I don't do this every time I make it but I do recommend it to give the dish some crunch.

Salt to taste, divide the pasta between two dishes, serve, and enjoy!

This dish is equally delectable served hot or cold as a pasta salad. In fact, I actually can't decide which way I like it better. Outside of how incredibly delicious it is, it's also an excellent and effortless way to get a variety of vegetables into your diet. I always aim to eat the widest variety of fruits and vegetables that I can and this dinner incorporates 5 different high quality plant-powered veggies that taste like a thanksgiving feast once brought all together.


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