Sprouts & Sage Pasta

No ratings yet

Servings

Preheat your oven to 200C (400F) and put a pot of water onto boil
Trim the bottom off the sprouts, and try not to take too much off as this will cause more of the outer leaves to fall off. Then either half or quarter them depending on the size of them.
Spread out evenly on a baking tray, coat with a nice olive oil and season with salt, a little pepper and some Aleppo chilli flakes.
Pop that in your oven for around 12 minutes, until they are starting to develop some colour but only just
While they are in the oven (or before if you chop slowly) Chop the garlic into reasonably thin slices, like in the picture above
Just before the sprouts are ready to come out the first time, add your pasta to the boiling water and cook for a minute or so under the packet instructions but make sure top keep the pasta water
Take the sprouts out and add the dried and fresh sage and the garlic slices. Give it a good mix, adding a touch more olive oil if needed and put it back in the oven for about 5 minutes.
Once dome the garlic should be sweet and tender but not browned and the sprouts should have developed a dark caramelised outside which should not taste burned.
Add the vegan butter to a pan and heat up.
Add the sprouts, the zest of the lemon and the cooked pasta. Toss to combine, adding a little pasta water to emulsify with the vegan butter and the starch from the pasta.
Add the juice from half the lemon.
Taste and adjust for seasoning.
Serve with my cashew parmesan

Calories: 559kcal

Course: Main Course

Cuisine: European

Keyword: Sprouts

Tried this recipe?Leave a comment or rating below!