Roasted Sweet Potato & Cauliflower Parmesan Shells

Roasted Sweet Potato and Cauliflower Parmesan Shells




  1. Preheat the oven to 475 and line large baking sheet with parchment paper.
  2. Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
  4. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
  5. Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.
  6. Add arugula and give it another toss.
  7. Serve in bowls and enjoy!!!
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