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Roasted Brussel Spouts & Tomato Pasta

This is a comforting pasta dish with bright colorful vegetables to support immune health. Vegan and gluten-free options are provided below in this plant-based dish.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4


  • 1 lbs brussel sprouts, washed, trimmed, cut in half
  • 3 tbsp avocado oil
  • 1 tbsp sea salt
  • 1 pint cherry tomatoes
  • 125 grams pancetta or vegan coconut bacon (I like sailin on brand)
  • 2 medium shallots, peeled, chopped
  • 500 grams pasta, I like semolina or quinoa pasta
  • 1/4 cup Parmesan cheese or nutritional yeast
  • freshly ground pepper to taste
  • 1/4 cup fresh basil leaves, loosely chopped


  • preheat oven to 400 degrees, line a baking sheet with parchment paper.
  • Toss trimmed and cut Brussel sprouts into 1 tbsp of avocado oil and a pinch of 1/4 tsp of sea salt in a bowl. Lay on the tray, leaving 1/4 of the tray free for the tomatoes. Bake for 35 minutes.
  • Meanwhile toss the tomatoes in 1 tbsp of oil and 1/4 tsp of sea salt. Once the 35 minutes is up, add the tomatoes to the tray and bake for an additional 10 minutes.
  • Meanwhile boil your water and cook pasta according to instructions. Place shallot and pancetta in the pan and cook on low-medium for 5-7 minutes. If you using the vegan bacon, just cook the shallot.
  • Drain pasta and place in a large bowl. Add shallots, bacon and the juices in the pan to the pasta and stir. next add the brussel sprouts and tomatoes. Pour remainig 1 tbsp of oil, basil, salt and peper to the pasta and toss.
  • Serve into bowl and sprinkle with parmson cheese or nutritional yeast.