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.
Ingredients
- 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
Instructions
- 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.
