1. Can I use different types of sausage for this recipe?

Yes! While andouille sausage works wonderfully, you can easily substitute it with any cooked smoked sausage or even a turkey sausage for a leaner option. If you prefer a plant-based meal, try using vegan sausage as a substitute.

2. Can I make sausage veggies pasta gluten-free?

Absolutely! To make this recipe gluten-free, simply swap out the regular bow tie pasta with your favorite gluten-free pasta. The rest of the ingredients remain the same, so you can enjoy all the delicious flavors without worry.

3. How can I store and reheat leftover sausage veggies pasta?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the microwave for 1-2 minutes or heat it in a skillet with a little olive oil for about 5 minutes. It also freezes well for up to 3 months.

4. Can I make sausage veggies pasta ahead of time?

Yes, this recipe is perfect for meal prep! You can prepare the roasted vegetables up to 3 days in advance, or make the entire dish and store it in the fridge or freezer. This makes it a great option for busy days or holiday gatherings.

Sausage Veggies Pasta: A Cozy Fall Recipe

Name: Sausage Veggies Pasta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups butternut squash, peeled, seeded, and cubed; 12 oz Brussels sprouts, trimmed and halved; 8 oz bow tie pasta (farfalle); 12 oz cooked smoked sausage (such as andouille or cajun sausage), sliced; 5 cloves garlic, minced; 2 tablespoons butter; 1 tablespoon olive oil (for roasting vegetables); 1 tablespoon olive oil (for cooking sausage); Salt and pepper to taste; ¼ teaspoon smoked paprika; Fresh thyme to taste

Description

Sausage veggies pasta is the perfect autumn dish that combines hearty roasted vegetables with flavorful smoked sausage and bow tie pasta, all coated in a savory garlic butter sauce. This easy-to-make recipe is ideal for weeknight dinners and offers a satisfying balance of protein, veggies, and carbs.

Ingredients

Scale

3 cups butternut squash, peeled, seeded, and cubed
12 oz Brussels sprouts, trimmed and halved
8 oz bow tie pasta (farfalle)
12 oz cooked smoked sausage (such as andouille or cajun sausage), sliced
5 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil (for roasting vegetables)
1 tablespoon olive oil (for cooking sausage)
Salt and pepper to taste
¼ teaspoon smoked paprika
Fresh thyme to taste

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Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper, then spread evenly on a parchment-lined baking sheet. Roast for 15-20 minutes until tender and golden.
Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper, then add them to the baking sheet with the butternut squash for roasting. Roast for another 20-30 minutes until crispy and golden.
Meanwhile, cook the bow tie pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and sear for 5 minutes on each side until browned. Remove from skillet and set aside.
In the same skillet, add minced garlic and cook on low-medium heat for 1-2 minutes until fragrant.
Add butter to the skillet and melt. Once melted, add the cooked pasta, tossing to coat in the garlic butter sauce. Season with salt, pepper, and smoked paprika to taste.
Stir in the roasted butternut squash, roasted Brussels sprouts, and cooked sausage. Mix everything to combine, and garnish with fresh thyme before serving.

Notes

For a gluten-free version, use gluten-free pasta.
If you’re short on time, you can roast the vegetables up to 3 days in advance.
Feel free to substitute sweet potatoes for the butternut squash if needed.
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat in the microwave or skillet.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 730 kcal
Sugar: 6g
Sodium: 796mg
Fat: 44g
Saturated Fat: 14g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 65g
Fiber: 7g
Protein: 22g
Cholesterol: 75mg