Creamy Garlic & Leek Autumn Pasta

This Creamy Garlic & Leek Autumn Pasta is made with oh-so-creamy non dairy sauce smothering brown rice pasta and topped with roasted fall veggies! {vegan, gluten free}

10 oz pasta of choice (I used brown rice penne)
2 cups brussels sprouts, halved
1/2 delicata squash, halved and sliced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried rosemary
salt and pepper
optional topping: roasted pepitas (pumpkin seeds)
for the creamy garlic sauce
1 tablespoon olive oil
7 cloves garlic, minced
1/2 leek, cleaned and sliced
3 tablespoons flour of choice (I used whole wheat, but use gluten free if needed)
1 – 1 1/2 cup unsweetened almond or soy milk
salt and pepper

View the full recipe at pumpkin and peanut butter →