Saturday, 15 November 2014

Pasta with Sundried Tomatoes and Brussels Sprouts

This 5-ingredient vegan pasta doesn't look wonderful, but it makes up for its lack in the aesthetic department with punchy flavours: roasted brussels sprouts with a little chilli, bright lemon juice, and savoury sundried tomatoes. The roasted brussels sprouts are great for converting sprout-haters.

Pasta with Sundried Tomatoes and Brussels Sprouts

Serves 4


1000 ml brussels sprouts
chilli flakes
150 ml sundried tomatoes
500 g pasta  (gluten-free for gluten-free option)
1/2 lemon


1. Remove damaged leaves from brussels sprouts, trim bottoms, and cut in half. Sprinkle lightly with chilli flakes, toss with salt and olive oil and roast for 10 minutes at 180 C.

2. Slice sundried tomatoes. Toss with brussels sprouts and roast for 5-10 more minutes, until brussels sprouts are done.

3. Cook and drain pasta. Squeeze the lemon. Toss with the pasta, brussel sprouts and sundried tomatoes.

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