Sheet Pan Autumn Quinoa Salad with Shallot Vinaigrette | Turning $50 into 20 Meals
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Originating from Italy, pasta dishes like this one highlight the beauty of simple, fresh ingredients. Caramelized shallots add a rich sweetness that complements the earthiness of thyme, creating a comforting and elegant dish. Today, this recipe is enjoyed in various forms around the world, showcasing the versatility of pasta in both home kitchens and fine dining.
Ingredients
- ●pasta
- ●shallots
- ●fresh thyme
- ●olive oil
- ●garlic
- ●vegetable broth
- ●parmesan cheese
- ●black pepper
- ●salt
- ●lemon zest
- ●butter
- ●red pepper flakes
Instructions
- 1Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced shallots and cook until caramelized, about 10-12 minutes, stirring occasionally.
- 4Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
- 5Pour in vegetable broth and bring to a simmer; reduce heat to low.
- 6Stir in fresh thyme and lemon zest; cook for 2-3 minutes to blend flavors.
- 7Add cooked pasta to the skillet; toss to combine with shallots and broth.
- 8If needed, add reserved pasta water to loosen the sauce.
- 9Stir in butter and grated parmesan cheese until melted and creamy.
- 10Season with salt and black pepper to taste; mix well.
- 11Serve hot, garnished with additional thyme and parmesan if desired.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be used for sautéing.
Techniques
sautéingboiling
Equipment
large potskilletcolandermeasuring spoonsspatula
🌶️🌶️🌶️Lowmilkwheat
Also Known As
Shallot PastaThyme Pasta
vegetarianplant-baseddairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1 medium butternut squash, peeled and diced
- ●1 cup Brussels sprouts, halved
- ●1 red onion, diced
- ●1/2 cup dried cranberries
- ●1/2 cup pecans, chopped
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cinnamon
- ●1/4 cup olive oil (for vinaigrette)
- ●2 tbsp apple cider vinegar
- ●1 shallot, minced
- ●1 tsp Dijon mustard
- ●1 tsp maple syrup
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- 3On a large sheet pan, toss the diced butternut squash, Brussels sprouts, and red onion with 2 tablespoons of olive oil, salt, pepper, and cinnamon. Spread them out in a single layer.
- 4Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- 5In a small bowl, whisk together the olive oil, apple cider vinegar, minced shallot, Dijon mustard, and maple syrup to make the vinaigrette. Set aside.
- 6Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
- 7Add the roasted vegetables, dried cranberries, and chopped pecans to the quinoa. Pour the shallot vinaigrette over the salad and toss gently to combine.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Serve warm or at room temperature.
Equipment
medium saucepanlarge sheet pansmall bowllarge mixing bowlwhisk
Ingredients
- ●12 oz pasta (e.g., spaghetti or fettuccine)
- ●4 tbsp olive oil
- ●6 shallots, thinly sliced
- ●4 cloves garlic, minced
- ●1 tsp fresh thyme leaves
- ●1/2 tsp red pepper flakes (optional)
- ●1/2 cup vegetable broth
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh thyme sprigs for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the sliced shallots and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes.
- 3Add the minced garlic, fresh thyme, and red pepper flakes (if using) to the pot and cook for an additional 1-2 minutes until fragrant.
- 4Pour in the vegetable broth and bring to a simmer.
- 5Add the pasta to the pot and stir to combine. Cook according to package instructions until al dente, adding more broth or water if necessary to keep the pasta submerged.
- 6Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until well combined.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and let it sit for a couple of minutes to thicken slightly.
- 9Serve hot, garnished with fresh thyme sprigs.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 head cauliflower, chopped
- ●1 can (14 oz) diced tomatoes
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup quinoa, rinsed
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp smoked paprika
- ●1/2 tsp red pepper flakes (optional)
- ●Fresh basil for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2On a baking sheet, toss the chopped cauliflower with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until golden brown.
- 3In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Add the minced garlic and smoked paprika to the pot, cooking for an additional 1-2 minutes until fragrant.
- 5Stir in the diced tomatoes (with their juice) and vegetable broth. Bring to a simmer.
- 6Once the cauliflower is roasted, add it to the pot and simmer for another 10 minutes.
- 7While the soup simmers, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- 8Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- 9Season the soup with red pepper flakes if desired, and adjust salt and pepper to taste.
- 10Serve the soup hot, topped with crispy quinoa and fresh basil.
Equipment
baking sheetlarge potimmersion blendersaucepanmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 lb Italian sausage
- ●2 cups kale, chopped
- ●1 can (15 oz) cannellini beans, drained and rinsed
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 cup chicken broth
- ●1 tbsp olive oil
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
- 4Remove the sausage from its casing and add to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
- 5Stir in the chopped kale and cook until wilted, about 3-4 minutes.
- 6Add the cannellini beans and chicken broth to the skillet, stirring to combine.
- 7Season with salt and black pepper, and bring to a simmer.
- 8Reduce heat to low and let it cook for another 5-10 minutes to allow flavors to meld.
- 9Serve hot, garnished with additional red pepper flakes if desired.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 block (14 oz) firm tofu
- ●1/4 cup maple syrup
- ●1/4 cup apple cider vinegar
- ●2 tbsp soy sauce
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 large sweet potatoes
- ●1/4 cup coconut milk
- ●1 tbsp butter (or vegan alternative)
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
Instructions
- 1Press the tofu to remove excess moisture, then cut it into cubes.
- 2In a bowl, mix together maple syrup, apple cider vinegar, soy sauce, olive oil, garlic powder, salt, and black pepper to create a marinade.
- 3Add the tofu cubes to the marinade and let them soak for at least 30 minutes.
- 4While the tofu is marinating, peel and chop the sweet potatoes into chunks.
- 5Boil the sweet potatoes in a pot of salted water until tender, about 15-20 minutes.
- 6Drain the sweet potatoes and return them to the pot.
- 7Add coconut milk, butter, cinnamon, and nutmeg to the sweet potatoes and mash until smooth and creamy.
- 8Preheat the oven to 400°F (200°C).
- 9Spread the marinated tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until golden brown.
- 10Serve the baked tofu over the sweet potato mash, drizzling any remaining marinade over the top.
Equipment
baking sheetpotmixing bowlmasher
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