Vegetable Pasta with Sweet Potato and Brussels Sprouts

A basic olive oil pasta with veggies is totally my thing. In the fall, I like to add all of my favorite fall vegetables. This vegetable pasta recipe is the kind that feels like a gourmet or restaurant dish but is so easy to prepare. Make it vegan by omitting the cheese!

Jump to:

• 📋 Ingredients
• 💭 Tips and Cooking Method Options
• 🍴 More Recipes Like This
• 📖 Recipe
• ⭐ Reviews

I'll be honest here. As the weather gets colder, it's nice to curl up on the couch in some sweatpants and an oversized sweater, and carb load with a warm bowl of pasta. These days, it's with a warm bowl of pasta AND two tiny humans. This veggie pasta recipe can be served as a weeknight meal, date night dinner, or a holiday side dish. Bonus: my kids will eat it! If you're looking for a creamy vegetarian pasta, check out this recipe here or a creamy vegan alfredo pasta, check out this one!

📋 Ingredients

• Farfalle Pasta. CEO of the house (my 4 year old son) only likes this pasta so that's what we use! Just like in my Instant Pot Minestrone Soup.
• Vegetables: Sweet potato, brussels sprouts, red onions, and broccoli.
• Flavors & aromatics: balsamic vinegar, garlic, salt, and black pepper.
• Pepper Jack Cheese. I love using Tillamook pepper jack cheese
• Toasted pecans: Give it added protein to your dish.

💭 Tips and Cooking Method Options

• Sweet potatoes. This dish is perfect with sweet potatoes. However, if you do not have sweet potatoes, you can try using butternut squash in this recipe. Cooking methods for sweet potatoes can vary:
  • I personally like making this in the microwave as it's quick and convenient for my lifestyle.
  • If you prefer to make this on the stove, you can cook the onions, garlic, and brussels sprouts first. Then, set them aside. Heat some oil, add water, and cook for about 10 minutes or until the potatoes are tender.
  • Another method you can use is to roast them. This is the second most convenient way to cook vegetables. If you do this, I suggest adding the brussels sprouts and broccoli to the oven too. Cook at 400°F for 10-15 minutes or until browned on all sides and cooked through.
• Vegan Option: omit the cheese to make this dish vegan!
• Cheese options. I LOVE pepper jack cheese. Alternatively, you can use goat cheese or feta cheese with this dish. As a vegetarian, I don't eat cheeses with animal rennet so I prefer not to use goat cheese or feta cheese as it's harder to find. My favorite non-animal rennet brand is Tillamook Pepper Jack Cheese.
• Toasted pecans. You are welcome to use any other nuts of your choice or omit the nuts altogether if you prefer. I add pecans as it ties in the perfect fall flavors. However, I can also recommend toasted walnuts, almonds, or even pine nuts.
• Vegetables. I like to also add broccoli to this recipe as my children love broccoli in their pasta but you are welcome to add any other vegetables you prefer.

As the days get chillier, get ready to curl up on the sofa with this warm pasta dish! Enjoy!

🍴 More Recipes Like This

• Creamy Garlic and Vegetable Pasta
• Spaghetti with Avocado Spinach Pesto
• Instant Pot Minestrone Soup
• Cherry Tomato Bruschetta Appetizer
• Mushroom and Asparagus Risotto

If you loved this Vegetable Pasta with Sweet Potato and Brussels Sprouts, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe