Creamy Roasted Autumn Vegetable Pasta
Since I celebrated the end of summer tomatoes earlier this week, I’m moving on to the best of the fall bounty.
The farmer’s market is overflowing with squashes of all shapes and sizes, giant stalks of brussels sprouts, and big baskets of locally foraged mushrooms.
While any of these veggies would be perfect on their own as a simple roasted side dish, I wanted to make something a bit more substantial this week.
My favorite way to bulk up a meatless meal is with a portion of pasta. And since I had been in a clean-out-the-fridge mode before the start of my kitchen renovation, I’d been getting *pretty* inventive as far as what constituted a pasta sauce.
But you know what? Sometimes forced creativity leads to the happiest discoveries.
I spied a container of La Terra Fina Chunky Artichoke & Jalapeño Dip & Spread, and figured I would just give it a try as a creamy addition to my vegetable pasta. And it worked like a charm!
I thinned out the dip with a bit of cream and vegetable broth, and was thrilled with how this creamy “sauce” ended up tasting like something I had been simmering on the stove for hours.
With just a hint of spice from the jalapeños, and nice big chunks of artichoke, this dip turned out to be the perfect thing to pull the whole dish together.
Made with high-quality ingredients, all of La Terra Fina’s products are bursting with a just-like-homemade flavor. They’re free of trans fats, artificial colors and flavors, and preservatives, so you can feel good whenever you serve these chef-inspired dips (even when you’re pretending they are pasta sauce). Enjoy!
To find out more about La Terra Fina, be sure to connect with them on Facebook, Twitter, Pinterest and Google+.
Creamy Roasted Autumn Vegetable Pasta
Ingredients
- 2 cups cubed butternut squash (1-inch cubes) (from about half of a 2-1/2 pound squash)
- 3/4 pound brussels sprouts, quartered
- 1-1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces button mushrooms, halved or quartered if large
- 8 ounces spaghetti
- 1 container (10 ounces) Chunky Artichoke & Jalapeño Dip & Spread
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Shaved Parmesan cheese, for serving
Instructions
- Preheat oven to 425 degrees F. Place squash and brussels sprouts on rimmed baking pan. Add olive oil, salt and pepper; toss until well combined. Transfer to oven and roast 15 minutes. Stir squash and brussels sprouts; add mushrooms to pan. Roast 15 minutes longer or until all vegetables are tender.
- Meanwhile, prepare spaghetti according to package directions.
- While vegetables are roasting and spaghetti is cooking, place dip, vegetable broth and cream in small saucepot. Cook over medium heat 6 to 8 minutes or until thickened, stirring frequently.
- Drain pasta and return to pot. Add vegetables and dip mixture; toss until well combined. Serve with Parmesan cheese, if desired.
MORE GREAT PASTA RECIPES:
- One Pan Sausage & Tortellini – my family eats this on repeat all winter!
- Rigatoni Bolognese Recipe – a restaurant quality pasta right at home.
- Creamy Salmon Pasta – one of the most popular recipes on this site!
- Salmon Pesto Pasta – an herby twist on salmon pasta.
- Garlicky Greek Yogurt Pasta with Saut̩ed Lentils & Chickpeas Рgreat for Meatless Monday.
- Mushroom & Lentil Ragu – a hearty vegetarian sauce over spaghetti.
- Minestrone Pasta Saut̩ with Ricotta Рperfect for a cold winter night.
- Butternut Squash Noodles – a healthier take on pasta.
Disclosure: As a Food Lovers ambassador, this post was sponsored by La Terra Fina. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
La Terra Fina dips are soooooo good. Â I have been eating some of the ones you have for a while now. Â But, I have to tell you, using them as a pasta sauce is a genius move. Â Tastes great. Â Easy to make. Â
Very very clever! I used their dips for enchiladas before but didn’t think so much as pasta sauce. Â I must give this a go when I’m just not feeling up to a big cooking for dinner.Â
Ohhhh enchiladas? See, I hadn’t thought of that. Now I want to try that, too!
This pasta sounds amazing! The Artichoke and Jalapeño Dip is my favorite, I can’t wait to give this a try!
Yep, it’s my favorite flavor, too. Thanks Milisa!
What a great way to use that artichoke and jalape̱o dip! And best wishes on the kitchen renovation РI love watching remodelings unfold!
Thanks Brenda! Feel free to follow along on Instagram, I’ll be documenting 🙂
Perfect meal to crank out quickly, Love the flavors!
Thanks Gerry!
What a great idea to use the dip as a sauce! Looks so comforting for fall 🙂
Thanks so much, Gina!
Oh yum, this looks amazinggggg! I love all the fall veggies! Best time of year. 🙂
I agree! Thanks Jess!
Ohhh man, that dip sounds so good! Especially as a pasta sauce!Â
Definitely grab a package of La Terra Fina dip if you see it, Amanda. So much flavor!
I’ve used salsa as a dip before but never thought about using creamy spinach artichoke dip! I’ll have to give this a try for sure.
Yes, definitely give it a try on one of those nights where you think a home-cooked meal might *not* happen. Such an easy shortcut! haha.