Roasted Vegetable & Chicken Sausage Sheet Pan Pasta
One of my favorite meals to make is roasted vegetables using any leftover produce I have in the fridge along with chicken sausage. I throw everything onto a sheet pan, bake it, and then toss it into pasta, salad, or quinoa. It is so delicious and such a great way to use up produce while also meal prepping for the week.
Having wholesome meals like this in the house is so important when I am busy with a toddler, pregnant with the next, and trying to get the house in order. It is easy to reach for processed foods, but keeping meals premade makes it so much easier for me to make better choices. It is also amazing for those days when I do not have time to make a fancy meal.
What I love about this recipe is that it can be eaten cold over romaine or arugula, or warmed up with parmesan. It lasts about four days in our house, and we all love it.
This recipe can be customized at any time. You can change up the pasta, the vegetables, the protein source, and even the seasonings. If you want to make it gluten free, all you have to do is use a gluten free pasta, quinoa, or rice. I think next time, I’m going to try it with orzo.
Ingredients I used:
Brussels sprouts, carrots, bell peppers, onions, zucchini, fusilli corti, red pepper queso chicken sausage, olive oil, avocado oil, salt, pepper, garlic powder, and asiago cheese.
Some great additions include butternut squash, cranberries, goat cheese, or other delicious fillers. For me, it came down to ingredients I already had in the house.
If you live near a Publix, the roasted red pepper with queso fresco chicken sausage is my absolute favorite. Even my toddler, who is very picky and going through a tough food stage, will eat it. It is so good tossed into pasta, rice, or salads.
This recipe is so easy to make for meal prepping.
How to Make Roasted Vegetable & Chicken Sausage Sheet Pan Pasta:
Chop up all the vegetables and add them to a baking dish that can handle 400 degrees or higher. Toss everything with avocado oil, sea salt, and black pepper. It is best to use avocado oil when roasting at high temperatures since it has a higher smoke point. Bake for about 25 minutes or until vegetables start to brown.
On a separate baking sheet, add the sliced chicken sausage and bake for about fifteen minutes. You can flip them halfway through so they cook evenly, but they will start to brown much sooner than the vegetables, so be sure to keep an eye on them.
Prepare the Pasta
While the vegetables and chicken sausage are roasting, prepare the pasta. My husband is Italian and will jokingly give me a hard time if it is not al dente, so I always pay close attention to the boiling time.
Season the Pasta
Once the pasta is done, drain it but do not rinse it. Add it to a bowl with olive oil, garlic powder, black pepper, and sea salt. Mix everything together and give it a taste to make sure it is extra flavorful.
Build the Pasta
Once the vegetables and chicken sausage are fully cooked, toss them together and transfer everything into the large bowl with the pasta. Mix well, then season with additional salt, pepper, and olive oil to taste. I love a strong, peppery flavor in mine.
This pasta was so good I could have eaten five bowls. You can shave in some asiago or fresh parmesan, or leave the cheese out and add it later when reheating.
This giant pasta dish made so many servings. It could have easily fed ten people. It will last a while in our house, and I cannot wait to have it for lunch today over some romaine lettuce. Yum.
Best way to Store Pasta
Store leftovers in an airtight container in the refrigerator for up to four days. This dish is delicious cold over salad greens or reheated for a warm meal. When reheating, add a drizzle of olive oil, shredded cheese, and a pinch of salt and pepper to refresh the flavors.
Be sure to let the dish cool completely before transferring it to an airtight container.
Roasted Vegetable and Chicken Sausage Sheet Pan Pasta
Ingredients
- 2 Large Zucchini, chopped
- 2 Large Bell Peppers, chopped I used red & green
- 1 Cup Brussels Sprouts, chopped
- 1 Cup Carrots, chopped
- 1/2 Medium Onion, chopped
- 2 Packages Chicken Sausage I used red pepper queso
- 1 Package Fusilli Corti Pasta any pasta works
- Avocado Oil for Roasting
- Olive oil for flavoring
- Salt & Pepper for flavoring
- Garlic Powder for flavoring
- Asiago & Parmesan Cheese for flavoring
Instructions
- Preheat the oven to 400 degrees.
- Chop all vegetables into bite sized pieces and add them to a large baking dish or sheet pan that can handle high heat. Drizzle with avocado oil and season with sea salt and black pepper. Toss well to evenly coat.
- On a separate baking sheet, add the sliced chicken sausage in an even layer.
- Place both pans in the oven. Roast the vegetables until tender and lightly browned, about twenty five to thirty minutes, stirring halfway through. Bake the chicken sausage for about fifteen minutes, flipping halfway, and keep an eye on it since it browns faster than the vegetables.
- While everything is roasting, cook the pasta according to package directions until al dente. Drain the pasta but do not rinse it.
- Transfer the cooked pasta to a large bowl and toss with olive oil, garlic powder, sea salt, and black pepper. Taste and adjust seasoning as needed.
- Once the vegetables and sausage are fully cooked, toss them together and add them to the bowl with the pasta. Mix well and season with additional salt, pepper, and olive oil to taste.
- Finish with shaved asiago or parmesan cheese if desired. Serve warm or allow to cool and enjoy cold over romaine or arugula.
My goal is to eat super healthy this year, especially while being pregnant and needing my body to feel its best. I did pretty well for most of this pregnancy, but Christmas was all about sugar for me.
Speaking of sugar, my toddler and I made a big batch of our favorite healthy almond flour chocolate chip cookies to go with this meal yesterday. They have no processed added sugar and are stored in the freezer. They are seriously one of my all time favorites.
I hope you all have a great week, and happy new year! xo
And just like that, we are hooked! I wish we had a Publix so I could try that sausage but I found the jalapeƱo one at Whole Foods and used that instead. This is a great recipe for the New Year and our goal to eat at home more. Thank you for always inspiring me. You’re an amazing mom! I have two little girls around your son’s age so it’s fun to see all of your adventures together.
This was so sweet! Thank you so much š I need to try that Jalapeno chicken sausage from whole foods! That sounds fantastic.