Umami pasta dish with roasted autumn veggies, creamy miso dressing, and toasted seeds for delicious flavor.
# The Ingredients You'll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or farfalle
→ Fall Vegetables
02 - 1 small sweet potato, peeled and diced
03 - 1 cup Brussels sprouts, trimmed and halved
04 - 1 cup butternut squash, peeled and cubed
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - Salt and freshly ground black pepper, to taste
→ Miso Dressing
08 - 2 tablespoons white miso paste
09 - 3 tablespoons rice vinegar
10 - 2 tablespoons olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 tablespoon soy sauce
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 to 2 tablespoons water, as needed to thin dressing
→ Garnishes
16 - 2 tablespoons toasted pumpkin seeds
17 - 2 tablespoons chopped fresh parsley
18 - 1 teaspoon sesame seeds (optional)
# Step-by-Step Instructions:
01 - Preheat the oven to 425°F. Combine diced sweet potato, Brussels sprouts, butternut squash, and sliced red onion with olive oil, salt, and black pepper. Spread on a large baking sheet and roast for 15 to 18 minutes until vegetables are tender and caramelized.
02 - While the vegetables are roasting, cook pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to halt further cooking.
03 - In a mixing bowl, whisk together white miso paste, rice vinegar, olive oil, maple syrup or honey, soy sauce, Dijon mustard, and minced garlic. Add 1 to 2 tablespoons of water to adjust to a pourable consistency.
04 - In a large bowl, combine cooked pasta, roasted vegetables, and miso dressing. Toss thoroughly to evenly coat all ingredients.
05 - Top with toasted pumpkin seeds, chopped parsley, and sesame seeds if desired. Serve salad at room temperature or chilled as preferred.
