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Pasta | Rice | Barley, Vegetarian  /  1.12.2016

Roasted brussels sprouts pasta, cauliflower and gremolata

by Anna Chwistek
Anna Chwistek

serving dumplings | roasted-brussels-sprouts-pasta-cauliflower-and-gremolata

Orecchiette pasta with oven roasted brussels sprouts and cauliflower. I sprinkled  the dish with lemony gremolata, it was just a revelation to me combining these ingredients. You can also serve this delicious meal with quinoa. 

40 minutes | serves 4

Ingredients

  • 400 g orecchiette pasta
  • 400 g brussels sprouts, peeled and quartered
  • 1 small cauliflower, cut into thin slices
  • olive oil

gremolata

  • 1 clove garlic
  • 1 bunch parsley
  • 2 teaspoons lemon zest
  • salt and freshly ground black pepper

serving dumplings | roasted-brussels-sprouts-pasta-cauliflower-and-gremolata

Instructions

Preheat the oven to 200°C. Place the brussels sprouts and cauliflower in a large baking dish, pour 1/4 cup of olive oil. Season with salt and pepper, stir and put in the oven for 10 minutes, then stir and bake again for 15 minutes.

Cook the pasta in boiling salted water until tender. Drain, leaving 1/4 cup of water from the pasta.
Squeeze the garlic into a bowl and mix with the chopped parsley and lemon zest.

Put the roasted sprouts and cauliflower in a large bowl, stir with pasta,  gremolata and water from the pasta. Season with salt and pepper. Enjoy!

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Tags

  • avondeten
  • brussels sprouts
  • cauilflower
  • comfort food
  • gremolata
  • groenten
  • healthy
  • look
  • lunch
  • pasta
  • sauzen
  • superfood
  • vegetarian

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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