Purple Brussel sprouts and tomato spaghetti

Try it!

This pasta recipe is delicious, nutritious, high in protein & fiber.

Now that Brussels sprouts are in season, I’ve been eating them very often. I love Brussel sprouts in general but roasted ones are definitely my favorite. I simply can’t get enough of them! They are crispy, flavourful and super delicious. Today’s pasta recipe featuring those little green superfoods is a perfect comfort food – simple, easy and very satisfying! You can use any kind of pasta, also gluten free. Don’t like pasta? Sauce tastes amazing over rice, bulgur, cous-cous or served with bread.

Roasted brussel sprouts spaghetti
Instead of parmesan cheese, I used the so-called formaggio dei poveri [ poor man’s cheese ]. Formaggio dei Poveri is nothing more than stale bread seasoned with garlic, ol ive oil, salt, pepper and parsley. It tastes amazing, is very easy to make and adds a little crunch to the dish.

What are the main health benefits of Brussels sprouts?

Love them or hate them but Brussel sprouts are really worth eating more of!
They are:
  • rich in protective antioxidants
  • contain cancer protective compounds
  • support heart health
  • support gut health
  • reduce the risk of type 2 diabetes

  • Brussel sprouts and tomato spaghetti

    Roasted purple Brussel sprouts and tomato spaghetti

    Servings 2 servings
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins

    Equipment

    • oven
    • baking sheet or oven safe dish
    • frying pan
    • large pot

    Ingredients

    Roasted Brussel sprouts and tomato spaghetti

    • 200g spaghetti
    • 20 green or purple brussel sprouts
    • 2 tomatoes ripe, large
    • 6 cloves garlic unpeeled
    • 2 tbsp capers
    • salt to taste
    • freshly ground pepper to taste
    • peperoncino optional, to taste
    • ½ tsp smoked paprika

    Formaggio dei Poveri

    • 1 slice stale bread
    • 1 clove garlic
    • 2 tbsp olive oil
    • 1 sprig parsley

    Instructions

    Roasted Brussel sprouts and tomato spaghetti

    • Clean the Brussels sprouts from the outer leaves, trim the stems and cut in half
    • Place on a baking sheet lined with baking paper, add whole tomatoes and unpeeled garlic cloves - drizzle with olive oil, season with a pinch of salt and smoked paprika - toss until all ingredient are coated in oil and seasonings, than arrange in a single layer
    • Bake for 30 minutes at 180°C [ 356F ]
    • Get the vegetables out of the oven and set aside to cool slightly, then peel the tomatoes
    • Add one tablespoon of olive oil into a pan, squeeze in the garlic cloves, add tomatoes and mash up with a spatula or fork. Season to taste with salt, pepper and peperoncino [ optional ] and cook for 5 minutes
    • In the meantime, bring pasta water to a boil, season with generous amount of salt and cook spaghetti, al dente
    • Drain the pasta, keeping a cup of starchy water
    • Add cooked pasta into the sauce, add Brussel sprouts and capers together with 4 - 5 tablespoons of pasta water
    • Toss to combine, cooking for another minute and divide into two plates and sprinkle with bread crumble

    Formaggio dei Poveri

    • Place bread, garlic, olive oil and chopped parsley in the food processor and grind together
    • Transfer to a dry, hot pan and toast for a minute, shaking the pan frequently

    Notes

    Keep "formaggio dei poveri" in a closed jar, refrigerated for up to 2 weeks.
    Brussel sprouts can be roasted a day or two before and kept in the fridge.
    Nutritional value | 1 portion without bread crumble
    481 kcal | Carbohydrates 86 g | Protein 18 g | Fat 9 g | Fiber 9 g
    Course: Main Course
    Keyword: baked, brussel sprouts, easy, garlic, healthy, high in protein, pasta, tomatoes

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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    Cooked with by Magdalena Wrona.
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