Roasted brussel sprout pasta

Roasted brussel sprout pasta

brussel sprout pasta

Apologies that you haven’t heard from me for a week. As you probably know from Instagram or Facebook, I’ve been struck with some kind of nasty superbug that I could not shake off for ages. Last Saturday saw me so ill that we were considering going to Accident and Emergency, which we decided against in the end as we were pretty sure that exposure to the outside cold and lots of hospital germs would not be helping the situation.

Man, I don’t remember last time I’ve felt so wretched, it has been years! It’s Tuesday evening and I am finally beginning to feel a bit more human. I am really excited about being able to do everyday things again, like cooking myself a proper meal. It’s powerful how being confined to your bed gives you a renewed appetite for physical fitness and life’s simple pleasures in general, isn’t it?

Before I got ill, I got myself a new pair of trainers to do some HIIT workouts at home and I am looking forward to that immensely now, as well as to being able to resume my running routine. I need to remember not to be stupid and get into all that too hard and too soon, which is definitely the temptation when you feel like you’ve lost so much time.

I’m also looking forward to cooking and experimenting again. First up, I have a simple midweek pasta for you, inspired by the fact that brussel sprout season is coming to an end here in the UK and this dish of mine. I have tested this pasta with miso-slathered brussel sprouts originally and while it was delicious, I have decided to keep to basic Italian flavours here: garlic, lemon, chilli, smoked paprika – you get the gist. It’s an easy pasta that might help you fall in love with brussel sprouts (again) 🙂 . Enjoy!

brussel sprout pasta veg prep

brussel sprout pasta pan

serves
2-3
PREP
15 min
COOKING
20 min
serves
2-3
PREPARATION
15 min
COOKING
20 min
INGREDIENTS
  • 45 ml / 3 tbsp extra virgin olive oil, divided
  • 2 garlic cloves, grated finely
  • 250 g / 9 oz brussels sprouts
  • salt and black pepper, to taste
  • 200 g / 7 oz spaghetti (GF if needed)
  • a good pinch of chilli flakes, more to taste (optional)
  • 2 tbsp fine breadcrumbs*
  • 1 tbsp nutritional yeast (optional)
  • juice of ½ lemon, plus zest of whole unwaxed lemon
  • ¼-½ tsp mild smoked paprika
  • chopped parsley, to garnish
  • 2 tbsp chopped roasted walnuts, to garnish
METHOD
  1. Put 2 tbsp of olive oil and 2 grated garlic cloves in a small bowl. Set aside to infuse.
  2. Preheat oven to 200° C / 390° F and grab a large baking tray. Grease it lightly with olive oil if you wish, but there is no need to line it with paper.
  3. Clean your brussels sprouts (I tend to take the outer leaves off if they are very knackered and cut the very end of the stem off) and slice each sprout into 4 equally thick slices in the direction of the stem.
  4. Coat sliced sprouts in 1 tbsp of olive oil, spread on the baking tray making sure the slices don’t overlap as much as possible. Season with salt and pepper and allow them roast for about 15-20 minutes (until lightly charred in places), giving them a good stir after 10 minutes.
  5. Cook the pasta al dente following the instructions on the packet saving 60 ml / ¼ cup of cooking water just before you drain your pasta.
  6. Heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil and a pinch of chilli flakes (if using).
  7. Gently cook the garlic for about 2 minutes, stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.
  8. Add breadcrumbs, nutritional yeast and a good pinch of salt and allow them to cook in with the garlic oil for another minute or so.
  9. Whisk enough of pasta cooking water (you may not need all of it) to emulsify all the ingredients into a thick sauce. Season with lemon juice and then toss the drained pasta in the garlicky oil.
  10. Season with lemon zest, smoked paprika, salt and pepper and stir in the roasted sprouts.
  11. Divide between two plates, sprinkle with chopped parsley and roasted walnuts.

NOTES
*If I have any stale quality sourdough, I tend to slice / cut it small and allow it to air dry in a paper bag for a few days. I then pound it in my pestle and mortar to transform it into quality breadcrumbs. Voilà – food waste averted 🙂 .

SHARE
NUTRITIONAL INFO
calories
464
23%
sugars
4 g
5%
fats
19 g
27%
saturates
3 g
13%
proteins
13 g
26%
carbs
62 g
24%
*per serving
How would you rate this recipe?
This is a test string

Leave a Reply

Your email address will not be published. Required fields are marked *

4.8
11 reviews, 21 comments
REVIEWS & QUESTIONS
Paige:
Made this today for the second time, its officially going into my recipe box to keep making. Husband loved. I subbed almond flour and ACV in place of bread crumbs and lemon, worked great. Thanks!
    Ania
    Ania:
    Thanks Paige, I'm glad to hear that both you and your husband enjoyed it! x Ania
Anne:
OHMYGOD I just made this and it is AMAZING! yes! Finally a new way to make brussel sprouts!
    Ania
    Ania:
    Thanks so much, Anne! I'm really happy to hear that you enjoyed this pasta. And thank you for taking the time to leave a review - I really appreciate it. x Ania
Catherine:
This is in my regular rotation. Discovered it in the first lockdown, and make it every time Brussel sprouts arrive in my veg box. So quick to throw together and tastes amazing! Thank you :)
    Ania
    Ania:
    Aw, thank you so much for your kind words, Catherine. I'm delighted to hear that you enjoy it on a regular basis and thanks so much for taking the time to let me and other readers know - much appreciated. x Ania
Ashley:
I made this tonight and it was really good. Will definitely make again! I didn't have walnuts, so I substituted pecans. Still delicious! Discovered your website while googling simple pasta dishes with Brussel Sprouts. Excited to check out more of your recipes.
    Ania
    Ania:
    Thanks so much, Ashley! I'm delighted to hear that you enjoyed this dish so much and hope you'll find other recipes you like just as much. x Ania
AZ in AZ:
This was fantastic! I added some roasted asparagus to the dish and it was all so yummy. Thanks for the recipe!
    Ania
    Ania:
    Great to hear! And thanks for taking the time to let me know! Ania
Carly:
I am a student and I make this recipe often because it’s moderately cheap, easy and so so delicious. Thanks so much
    Ania
    Ania:
    Thanks for your kind words, Carly! I'm delighted to hear that you enjoy this recipe on a regular basis. x Ania
Melanie Conner:
I googled Brussel sprout pasta because I have Brussel sprouts to cook and this popped up. I am so excited to try it! I love brussel sprouts and pasta! Great idea Ania!
    Ania
    Ania:
    Great to hear that, Melanie! I do hope you’ll enjoy this dish! Ania
Rebecca Baumann:
Made this tonight and doubled the recipe for four people. I cut out one pan by instead adding the garlic infused oil to the sprouts (once the sprouts were cooked), then adding the rest of the ingredients to that pan along with the drained pasta. Like another commenter I needed a lot more liquid, about 3/4 cup of pasta water. Very nice and will keep it on rotation! I think shredded cabbage would be really nice instead of sprouts - same flavour and would cling to the spaghetti.
    Ania
    Ania:
    Hi Rebecca,Thanks for your comment and I'm glad you enjoyed the flavours of this pasta overall. One reason why you needed more liquid is that you cut out an extra pan, which means that the olive oil, which typically makes up most of the sauce got absorbed by the sprouts instead of coating the pasta strands first. I really do not think that there is much more moisture needed for 200 g of pasta as oil, pasta cooking water and lemon juice provide enough moisture but if you have a heat turned up high, for example, you may need more water as the moisture would evaporate way quicker so in line with this I amended the recipe to say that 4 tbsp / ¼ cup of pasta cooking water should be saved and that not all of it may have to be used - one needs to judge based on the heat level they are cooking at. Thanks for taking the time to let me know your thoughts and yes, cabbage will certainly work well - I have a similar recipe with noodles and cabbage that you may like. Ania
Raymonde Gibson:
Love love love this.so fresh and full of flavour. My kind of food!
    Ania
    Ania:
    Thank you, that's so lovely to hear! Ania
Rachael:
Could panko be used in this recipe? Will leave another comment after I make it tonight!
    Ania
    Ania:
    Sure you can! Hope you'll enjoy this dish. Ania
Stephanie Moore:
made this for dinner last night, so so yummy!!!
    Ania
    Ania:
    Thanks, Stephanie! I'm delighted to hear that you enjoyed it and thanks for letting me and other readers know. Ania
Irisania:
I am gonna cook this tonight and I hope it is good
    Ania
    Ania:
    Well, I would not publish the recipe if I didn't think it was and I do hope it will satisfy your taste buds also. Ania
Jennifer:
Just made this tonight. It was so easy and delicious, I know it's something I will make often. Also, I just wanted to point out an error. 200 grand of pasta is only 7 ounces not 14. Thanks for the great recipe!!
    Ania
    Ania:
    Thank you, Jennifer! I am so glad to hear that you enjoyed this recipe and thanks for that, I will correct asap. Ania
Betsy:
Made this recipe tonight and it was delicious. The only modification I made was to add chicken sausage because I had it on hand. I sautéed it in the pan for a few minutes before the garlic oil (I pulled it out and then added it back with sprouts). I was in need of a new recipe and this will be in the regular rotation for sure! Thank you.
    Ania
    Ania:
    Glad you enjoyed it, Betsy. Thanks for letting me know! Ania
chris geonnotti:
this recipe is really good. my husband and i both love roasted brussel sprouts! we do have a comment or question, though. the recipe calls for 2 tbsps of oil, 1 tbsp of the pasta water and the juice of half of a lemon. we have made this a few times, but we always have to adjust because that amount of liquid just doesn't seem to cut it, especially when you throw in the 2 tbsps of bread crumbs. we often find this when trying new recipes. it will call for so little liquid that if you followed it to a T, the only result would be a big bowl of pasta just stuck together. your comments would be appreciated. thanks! chris
    Ania
    Ania:
    Hi Chris,I make this kind of pasta all the time for myself and my husband and I find that 2 tbsp (assuming your tablespoons are standard 15 ml, you may want to check as there are some that are only 10 ml) of olive oil, a splash of pasta water (admittedly that's maybe often 2-3 tbsp, but I don't use lemon use then) provide more than enough lubrication (it's not meant to be saucy, just not dry) for 200 g / 7 oz of spaghetti. The amount of pasta and shape of it will have an impact. As a solution, I would suggest adding a touch more pasta water, it has starch in it so it won't make things too watery and perhaps stirring the breadcrumbs in at the end, after the pasta has been coated in the garlicky oil. I don't have any breadcrumbs at the moment to test again, but will test when I have some and amend the recipe if I find that it needs any changes. Thanks and I am glad that you generally like it. Stay well! Ania
Sarah | Well and Full:
I'm sorry that you had such a bad illness but I'm so glad to hear you're feeling better! This pasta looks like the perfect way to celebrate your returned health :)
    Ania
    Ania:
    Aw, thanks so much, Sarah! Yes, it's been rough but hopefully I will get over it completely soon. x
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.