Pasta Party

AUTUMN VEGETABLE ALFREDO

Makes 8 to 10 servings

¾ pound butternut squash, cut into ½-inch cubes¾ pound small red onions, cut into ½-inch-thick wedges½ pound Brussels sprouts, trimmed and halved½ pound sliced fresh baby portobello mushrooms5 tablespoons olive oil, divided2½ teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided¼ cup minced garlic2 (15-ounce) jars Alfredo sauce*1 cup heavy whipping cream ½ cup shredded pecorino Romano cheese2 tablespoons chopped fresh1 (16-ounce) box whole wheat linguine, cooked according to package directionsGarnish: chopped fresh rosemary, shredded pecorino Romano cheese