Thursday, February 1, 2018

Garlic Chili Pasta with Brussel Sprouts and Cauliflower

Yield: 3-4 servings

1 small head cauliflower, cut into florets
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
salt and pepper

12 oz spaghetti (or linguini or fettuccini)
2 tbsp olive oil
1 1/2 cups brussel sprouts, halved
3 cloves garlic, skin removed and smashed (not minced)
1/4 tsp red pepper flakes
2 tbsp parsley, chopped
2 tbsp pine nuts
1/4 cup vegan parmesan cheese
salt and pepper

1. Preheat oven to 450F. Line a baking sheet with parchment paper
2. Place cauliflower on prepared sheet with olive oil, garlic, red pepper flakes, and salt and pepper. Toss to coat. Roast for about 20 minutes, stirring halfway through. Set aside.
3. In the meantime, cook the spaghetti. Set aside.
4. In a large pan, heat olive oil over medium heat. Once hot, add brussel sprouts, cut-side down, and smashed garlic and red pepper flakes. Sauté 3 to 4 minutes, tossing occasionally, until brussel sprouts are cooked and garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince and add back to pan.
5. Add cooked pasta, parsley, pine nuts, vegan parmesan cheese, cauliflower, and toss to combine.

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