Creamy Garlic and Leek Autumn Pasta
[Vegan]

To Make the Brussels Sprouts and Squash

1. Preheat the oven to 400°F.
2. Slice the ends off the brussels sprouts and chop them in half. Place in a large bowl.
3. Slice your delicata squash in half (save half of it for another recipe). With the remaining half, slice it in half the long way, scoop out the seeds, and slice into 1/2-inch slices. Add to the bowl with the brussels sprouts.
4. Toss with 1 tablespoon of olive oil, salt, pepper, rosemary, and oregano, then spread evenly on a baking sheet.
5. Bake for 30 minutes, tossing occasionally.

To Make the Pasta

1. In the meantime, heat a large pot of water and cook your pasta according to the box.

To Make the Sauce

1. While the pasta and vegetables are cooking, slice and clean you leek (it is VERY important to rinse your leek, as it it very dirty inside) and mince 7 cloves of garlic.
2. Drizzle 1 tbsp of olive oil in a large skillet over medium-high heat, then add in the leek and garlic, with a pinch of salt and pepper. Cook for 3-4 minutes, until fragrant and tender.
3. Add in 3 tablespoon of flour and mix until coated. Slowly pour in the milk a little bit at a time, whisking as you pour.
4. Add in a hefty pinch of salt and pepper and simmer for 3-4 minutes, or until sauce has reached the desired consistency.
5. Drain your pasta, top it with the sauce and veggies, and stir to coat.
6. Scoop into large bowl and top with roasted pumpkin seeds, if desired!