Welcome to a taste of autumn in every bite with our vegan Fall Pasta Salad. Roasted sweet potatoes and Brussels sprouts offer a comforting warmth, while cranberries and walnuts add a burst of seasonal sweetness and crunch.
3. Place the sweet potato pieces and Brussels sprouts on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and stir until well covered. Roast in the oven for 25-30 minutes. Remove from the oven and set aside to cool.
4. While the potatoes and Brussels sprouts are roasting, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta, and rinse with cold water. Add it to a large bowl. Set aside to cool.