Go Back
+ servings
farfalle pasta with sweet potatoes, onions, brussels sprouts, pecans, and broccoli
5 from 6 votes

Vegetable Pasta with Sweet Potato and Brussels Sprouts

A pasta recipe that is quick and easy to make. Flavored with balsamic vinegar, garlic, and pepper jack cheese. Top it with pecans and you have a well-balanced and hearty vegetarian meal!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 people
Author: Shweta


  • 8 oz pasta; I used farfalle
  • 1 cup sweet potatoes, cubed
  • 3 tablespoons olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1 cup brussels sprouts, quartered
  • 1 small broccoli, quartered
  • 2 tablespoons balsamic vinegar
  • sea salt, to taste
  • black pepper, to taste
  • ½ cup pepper jack cheese, shredded
  • 1 cup toasted pecans halves
  • Garnishings: red pepper flakes, chili garlic oil


  • Cook the pasta according to directions on box and set aside.
  • Add the sweet potatoes to a microwave safe bowl and immerse in water. Microwave and cook for 3-4 minutes. Since microwave temperatures may vary, start with 2 minutes and add on 1 minute at a time. Cook until tender.
  • In a large pan, heat oil at medium-high heat. Add onions and cook for 1-2 minutes until slightly translucent. Add garlic then add brussel sprouts and broccoli. Cook for 2-3 minutes, rotating occasionally. Cook until tender and slightly browned on each side. If the vegetables start to stick to the pan, add 1 tablespoon of water at a time.
  • Add the balsamic vinegar, sweet potatoes, and cooked pasta. Mix in the salt and black pepper. Cook for 1-2 minutes until well combined.
  • Turn off heat and sprinkle pepper jack cheese and toasted pecans over pasta. Combine well.
  • Garnish with red pepper flakes, olive oil, or toasted garlic and serve warm!


  • If you prefer not to use the microwave, you may roast the sweet potatoes in the oven. If you do this, I suggest adding the brussels sprouts and broccoli in the oven as well. Cook at 400° F for 10-15 minutes or until browned on all sides and cooked through.
  • This recipe can be made vegan without the cheese.

Nutrition Info

Calories: 446kcal | Carbohydrates: 49g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 8mg | Sodium: 499mg | Potassium: 708mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3992IU | Vitamin C: 105mg | Calcium: 177mg | Iron: 3mg
Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!