Autumn Roasted Tomato and Sausage Pasta

Ed Mayfield


Lots of chopping, but then you toss it together and forget about it for about an hour. A very healthy dish, especially if served over whole wheat pasta.


★★★★★ 1 vote

25 Min
40 Min


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1 pt
cherry tomatoes, halved
4 clove
garlic, chopped
green bell pepper, cut into thin slices
medium red onion, chopped
1 pkg
white button mushrooms
1 pkg
cooked turkey sausage, cut into 1/2 inch chunks
carrots, but into 1/4 inch chunks
3 Tbsp
olive oil
1 tsp
dried oregano
2 tsp
dried basil
kosher salt and black pepper to taste
1 box
grated parmesan cheese
1/4 c
toasted pine nuts

How to Make Autumn Roasted Tomato and Sausage Pasta


  • 1Heat the oven to 300 degrees
  • 2On a rimmed baking sheet, combine the first seven ingredients. Drizzle the oil over the veggies, then sprinkle with the oregano, basil, salt and pepper. Use your hands to toss the veggies and sausage, until coated, then spread evenly in the pan.
  • 3Place in the oven and roast for 40 minutes. Walk away and do something fun for the first 20 minutes.
  • 4Bring large pot of salted water to boil and prepare your pasta according to directions. Drain, then divide among serving plates. Spoon the roasted mixture, including the juices, over the pasta. Top with the parmesan cheese and pine nuts.

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About Autumn Roasted Tomato and Sausage Pasta

Course/Dish: Pasta, Roasts
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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