Cozy Roasted Vegetable Penne with Plant-Based Sausage
It’s finally feeling like Fall here in the Lowcountry!! I made this recipe a few weeks ago with the last bit of cherry tomatoes and zucchini for the year. My eggplant is still (slowly) coming in. I’m hoping to continue harvesting for another month, although it has really slowed down. We’re still holding out hope as it’s FULL of those beautiful purple blooms and the bees are busy pollinating away!
This recipe is perfect for using up your late-summer harvest, while still having that cozy, fall feel. I added plant based sausage here but for those of you that eat meat feel free to use regular (although I highly recommend trying Impossible Sausage for Meatless Monday! It’s so good!).
Delicious roasted vegetables mixed with hearty chickpea pasta, sweet marinated tomatoes, savory “sausage,” topped with fresh basil and parmesan.. What’s not to like?? Let’s dive in!
Start by preparing your pasta according to the package. I use Bonza pasta, as I find it to have the best texture out of all the other chickpea pastas out there. Plus, it cooks so quickly that is makes for the perfect weeknight dinner!
Now you’re going to want to preheat your oven to 425°F and prepare a baking sheet with parchment paper.
Place your chopped zucchini, eggplant, and broccoli on your prepared baking sheet and coat with olive oil, garlic powder, salt and pepper. Roast for 35 minutes.
While your vegetables roast in the oven, you’ll need to marinate your cherry tomatoes. Try to find an aged balsamic for this recipe. They’re a bit sweeter without the added sugar of a “glaze.” If you can’t find aged, simply simmer your balsamic on low, stirring constantly, until it thickens slightly. Voilà! Homemade Balsamic Glaze!
Combine your balsamic, local honey (great for allergies!), and tomatoes into a small bowl. Marinate while your vegetables are finishing up.
Next it’s time to cook your “sausage!” Heat a large skillet on medium-high. Add your plant-based (or regular) sausage. Cook until golden brown throughout. I like to break it up with my spatula, then let it sit flat in the pan for a few minutes to build up a golden crust. Then I continue to crumble and flip with my spatula until it’s cooked through.
Now that everything is cooked, we need to combine all these delicious flavors together! Mix your prepared pasta, roasted veggies, sausage, and marinated tomatoes in a large bowl. Add an extra drizzle of olive oil, aged balsamic, salt and pepper and give it a good stir. Top with fresh basil and grated parmesan and get ready to dive in! I love to also add a bit of red pepper flakes to this. The combination of sweet, salty, with a little kick is just perfect!
This recipe is the perfect way to use up those end of the season veggies from the garden! I love how cozy this meal is as we transition into the Fall Season. It’s perfect for Meatless Mondays or a quick weeknight dinner, and even makes enough for meal prepping or bringing to a party!
I’ve been trying to “romanticize” our weeknights at home so we aren’t just always looking forward to Friday. So light those candles, pour yourself a glass of wine, and enjoy this perfectly fresh and cozy Roasted Vegetable Pasta Recipe!
Bon Appétit
