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Roasted Brussel Sprouts and Spicy Cauliflower Red Lentil Pasta

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

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.


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.


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.


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.