Put Your Chef Hat On & Try This Roasted Brussel Sprouts and Spicy Cauliflower Red Lentil Pasta Recipe!

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Seriously, vegetable fans: is there anything better than a roasted brussels sprout on a thin shave? They get crispy and crunchy, with that perfect almost-burnt flavor that makes the entire experience of eating brussels sprouts robust and satisfying. Paired with a legume pasta, like Barilla Red Lentil (or their chickpea varieties, too – all available on Amazon) make eating a plant-based dish particularly complex due to the variation on textures and flavors. I’ve been loving this pasta lately because it’s a single-source ingredient food, something that’s very important for a healthy diet. Add some spicy cauliflower to the mix of the dish and you have a winning plant-based combo that’s sure to impress even the meat lovers in your life.

I love to use a small squirt bottle for extra virgin olive oil.

I love to dream up recipes on the fly, like this one, and I wanted to put something together that was entirely plant-based but had the dimension of a dish that wasn’t. I like to eat plant-based foods because of the remarkable health benefits, but sometimes it’s important to get creative from a flavor perspective to make plant-based eating exciting and sustainable in your own life. The combo of the roasted brussels sprouts, spicy cauliflower that’s been browned up to a nice crunch, and the legume pasta, along with a nice sauce that pulls it all together, creates a go-to dish you’ll come back to again and again.

Cauliflower getting crunchy and full of flavor.

Some of my cooking notes I’ve been relaying to my friends lately: make sure your veggies are about the same size so they cook at the same rate, make your pasta water salty like the sea before you boil it, season your pasta sauce towards the end because as it thickens, the flavors intensify, and finally – measurements are kinda B.S. Think of them more like guidelines than steadfast rules. You want more brussels sprouts? Add them. Sauce a little thin? Add more veggie stock.

Now let’s get to this recipe!

Yields1 Serving

 1 box Barilla Red Lentil Penne
 1 cup shaved brussel sprouts
  cup extra virgin olive oil
 2 garlic cloves, minced
 1 cup cauliflower, broken into small pieces in the food processor
 ½ tbsp red pepper flakes
 ¼ cup vegetable stock

1

Heat your oven to 400 degrees. Combine your shaved Brussel sprouts with 1/8 cup of extra virgin olive oil and salt and pepper. Spread out thin over a baking sheet and quickly roast while you prep the rest of the recipe.

2

Heat pasta water and cook your Barilla Red Lentil Penne. While the pasta is cooking, heat a large saute pan and add a bit of extra virgin olive oil. Quickly toss your cauliflower into the food processor and pulse until you get small pieces, about the size of peas.

3

Quickly saute your minced garlic cloves and add your cauliflower pieces. Saute the cauliflower until browned and a bit crunchy in the garlic until the pieces are browned. Stir in your red pepper flakes. Deglaze your pan with 1/4 cup vegetable stock.

4

Drain your pasta and add to your saute pan. Add your roasted Brussel sprouts and stir everything together until the vegetable stock thickens just slightly. Taste and season with salt and pepper as needed.

Ingredients

 1 box Barilla Red Lentil Penne
 1 cup shaved brussel sprouts
  cup extra virgin olive oil
 2 garlic cloves, minced
 1 cup cauliflower, broken into small pieces in the food processor
 ½ tbsp red pepper flakes
 ¼ cup vegetable stock

Directions

1

Heat your oven to 400 degrees. Combine your shaved Brussel sprouts with 1/8 cup of extra virgin olive oil and salt and pepper. Spread out thin over a baking sheet and quickly roast while you prep the rest of the recipe.

2

Heat pasta water and cook your Barilla Red Lentil Penne. While the pasta is cooking, heat a large saute pan and add a bit of extra virgin olive oil. Quickly toss your cauliflower into the food processor and pulse until you get small pieces, about the size of peas.

3

Quickly saute your minced garlic cloves and add your cauliflower pieces. Saute the cauliflower until browned and a bit crunchy in the garlic until the pieces are browned. Stir in your red pepper flakes. Deglaze your pan with 1/4 cup vegetable stock.

4

Drain your pasta and add to your saute pan. Add your roasted Brussel sprouts and stir everything together until the vegetable stock thickens just slightly. Taste and season with salt and pepper as needed.

Roasted Brussel Sprouts and Spicy Cauliflower Red Lentil Pasta

 

 

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