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Cozy Sausage Pasta with Brussels for Autumn Comfort

Sausage Pasta with Brussels
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Cozy Sausage Pasta with Brussels Sprouts and Butternut Squash – A Comforting Fall Favorite

Ingredients

Scale
  • 8 oz (225 g) pasta (penne, rigatoni, farfalle, or rotini)
  • 10 oz (280 g) sausage (chicken, turkey, or plant-based)
  • 2 cups brussels sprouts, trimmed and halved
  • 2 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • ½ cup (120 ml) vegetable broth
  • ½ cup (120 ml) cream or half-and-half
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste
  • ¼ cup (25 g) grated Parmesan or non-dairy alternative
  • Red pepper flakes (optional)
  • Swap squash with sweet potatoes or pumpkin.
  • Replace sprouts with broccoli or zucchini.
  • Add spinach or kale at the end for freshness.
  • Use gluten-free pasta if needed.
  • Add lemon juice for brightness.

Instructions

  1. Preheat oven to 425°F (220°C). Toss brussels sprouts and butternut squash with oil, salt, pepper, thyme, and oregano. Spread on a baking sheet and roast 20–25 minutes, flipping halfway.
  2. In a large skillet, brown sausage for 5–7 minutes. Remove and set aside. Add onion and cook 3–4 minutes, then garlic for 30 seconds.
  3. Boil pasta until al dente. Reserve ½ cup pasta water and drain.
  4. Return sausage to skillet. Add broth and cream; simmer 2–3 minutes until slightly thickened.
  5. Add pasta and toss to coat. Add pasta water if needed. Fold in roasted vegetables and Parmesan. Season with salt, pepper, and red pepper flakes.
  6. Cook 1 more minute to blend flavors, then serve warm.

Notes

    Nutrition

    Find it online: https://keepityummy.com/sausage-pasta-with-brussels/

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