Fall Roasted Vegetable Pasta

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Step 2

Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.

Step 3

Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.

Step 4

Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.

Step 5

When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans

Step 6

Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.