Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year.
So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.
Preheat your oven to 400 degrees.
Spread the mixed, prepped vegetables on a baking sheet and season generously with salt and pepper. Drizzle the canola oil over the vegetables and distribute the thyme sprigs over the sheet (meaning that you should place them spaced apart across the sheet and not bunch them all together on one end).
Roast for 25-30 minutes, or until the vegetables are fork-tender and golden brown, mixing once about half way through the cooking time.
When done, remove from the oven and set aside to cool.
In a large, semi-deep saucepan over medium-low heat, combine the heavy cream, cinnamon, and nutmeg. Stir to incorporate and gradually add in the cheese (this will help prevent clumps). Simmer for about 30 minutes, stirring occasionally, until the sauce has reduced and thickened.
Meanwhile, bring a large pot of salted water to a boil. When the sauce is almost ready, cook the pasta until al dente. In a separate small saucepan, toast the hazelnuts over low heat for approximately 3-5 minutes. Remove from heat and let them cool for a couple minutes, then transfer to a bag and crush them with the bottom of a small pot or pan.
When the pasta is ready, add it to the cream sauce, along with the roasted vegetables. Toss well to coat and cook on low for an additional minute or 2. To serve, plate the pasta and garnish with some of the crushed toasted hazelnuts and drizzle with hazelnut oil, if using.