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Winter Pasta with Cauliflower and Brussels Sprouts

Winter Pasta with Cauliflower and Brussels Sprouts might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This pescatarian recipe has <b>499 calories</b>, <b>15g of protein</b>, and <b>15g of fat</b> per serving. For <b>$2.8 per serving</b>, this recipe <b>covers 20%</b> of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for <b>Winter</b>. 10 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately <b>45 minutes</b>. If you have parsley, capers, chili flakes, and a few other ingredients on hand, you can make it. It is brought to you by The Year In Food. With a spoonacular <b>score of 90%</b>, this dish is excellent. Similar recipes are <a href="https://spoonacular.com/recipes/brussels-sprouts-lardons-with-cherries-and-walnuts-636364">Brussels Sprouts Lardons With Cherries and Walnuts</a>, <a href="https://spoonacular.com/recipes/brussels-sprouts-with-bacon-and-shallots-636365">Brussels Sprouts with Bacon and Shallots</a>, and <a href="https://spoonacular.com/recipes/roasted-brussels-sprouts-with-red-onions-and-pancetta-658517">Roasted Brussels Sprouts With Red Onions and Pancetta</a>.

45 min
4 servings
lunch
68.0 TrueMetrics Score
Winter Pasta with Cauliflower and Brussels Sprouts

Ingredients

Instructions

Preheat oven to 400 degrees.
Heat a pot of water on the stove for the pasta.toss the cauliflower and brussels sprouts in one tablespoon olive oil. lightly salt and pepper.
Spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. turn once about halfway through. and keep an eye on everything so it doesnt overcook!while the cauliflower is roasting, cook your pasta according to instructions on the package.when the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. return pasta to the pot to keep it warm.
Add the two remaining tablespoons of oil to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. if its a little dry, add some of the cooking liquid. toss gently to distribute everything.
Add the cauliflower and brussels sprouts and toss again, gently. season to taste with salt and pepper. if the pasta needs to be reheated, do so over a low flame, stirring to prevent burning.
Garnish with grated parmesan and chopped parsley if desired.