Print

Autumn Harvest Pasta

Print Recipe

A warm, hearty pasta dish featuring nutty Brussels sprouts, crispy bacon, and tangy cranberries, perfect for autumn.

Ingredients

  • Pasta (fettuccine, penne, or whole wheat)
  • Brussels Sprouts (trimmed and halved)
  • Bacon (or turkey/plant-based bacon)
  • Dried Cranberries (or fresh cranberries with maple syrup)
  • Parmesan Cheese (or nutritional yeast for a dairy-free option)
  • Olive Oil (extra virgin, plus optional truffle oil)
  • Garlic (minced)
  • Salt & Pepper

Instructions

  1. Prepare the Pasta: In a large pot, bring salted water to a boil and cook your pasta according to the package instructions until al dente. Remember to reserve about 1 cup of pasta water before draining!
  2. Cook the Bacon: While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.
  3. Roast the Brussels Sprouts: In the same pan with the bacon fat, toss in halved Brussels sprouts cut side down and let them roast until golden, about 4-5 minutes. Flip and cook for another 3-4 minutes until tender.
  4. Sauté the Garlic: Add minced garlic to the skillet with the Brussels sprouts and stir often for about 30 seconds, until fragrant.
  5. Combine Pasta and Ingredients: Add the drained pasta to the skillet along with the crispy bacon and sprouts, tossing everything together. Use reserved pasta water to loosen if needed.
  6. Finish with Cranberries and Cheese: Stir in the dried cranberries and a generous sprinkle of Parmesan cheese.
  7. Serve and Enjoy: Drizzle with olive oil, season with salt and pepper to taste, and serve warm garnished with extra cheese and fresh herbs.

Notes

This pasta dish can be made vegetarian by omitting the bacon and adding mushrooms for an umami boost.

Nutrition

Keywords: pasta, autumn, harvest, Brussels sprouts, bacon, cranberries

Find it online: https://cleanplatecravings.com/minute-autumn-harvest-pasta-roasted-veggies/