Description
This Vegan Fall Pasta Salad combines roasted Brussels sprouts, sweet potatoes, and mushrooms, all tossed in a creamy poppy seed dressing for a delightful autumn flavor.
Ingredients
Scale
- 1 Cup Brussels sprouts
- halved or quartered
- 1 Leek
- sliced
- 1 Cup Sweet potatoes
- chopped
- 1 Cup Mushrooms
- halved or quartered
- 4 Cloves Garlic
- chopped
- 2 Tablespoons Olive oil
- 1 Teaspoon Salt
- 16 oz. Pasta
- 1/4 Cup Vegan Mayo
- 3 Tablespoons Olive oil
- 2 Tablespoons Apple cider vinegar
- 2 Tablespoons Agave
- 1 Teaspoon Dijon mustard
- 1 Tablespoon Poppy seeds
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion powder
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss Brussels sprouts, sweet potatoes, mushrooms, and garlic with 2 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 25-30 minutes until the vegetables are tender and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, whisk together the vegan mayo, 3 tablespoons of olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, 1/2 teaspoon of salt, and onion powder to make the dressing.
- In a large bowl, combine the roasted vegetables, cooked pasta, and dressing. Toss gently to combine.
- Serve immediately or refrigerate for an hour to allow the flavors to meld.
Notes
Feel free to customize the vegetables based on your preference or what’s in season. Adding nuts or seeds can provide a nice crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish, Main Course
- Method: Roasting, Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Vegan Fall Pasta Salad, Autumn recipes, Vegan Creamy Dressing, Roasted Vegetables, Healthy Pasta Salad