Mushroom, Brussels Sprouts and Onion Pasta

This seasonal pasta recipe is packed with flavours and makes a delicious 30 minutes dinner recipe. It’s creamy, crunchy, sweet and savoury, so delicious and quick to make.

Substitute:

  • No brussels sprouts? Use any cabbage instead. 
  • No mushrooms? Try with aubergine, tomato, courgette or onions instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

10 Brussels sprouts

150 g Mushrooms (sliced)

1 Onion (sliced )

150 g Short pasta

3 Garlic cloves (chopped )

1 Lemon

1 tsp chilli flakes

Olive oil

Salt & pepper

2 tbsp Pomegranate seed

Recipe:

  1. Preheat the oven to 190 C/170 fan/5 gas mark. Cut the brussels sprouts in half and place in a baking tray.
  2. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. 
  3. Bring a large saucepan of salted water to the boil. Cook the pasta until al dente, reserve some of the pasta water, drain and set aside.
  4. Heat a large frying pan over medium-high heat. Add 2 tbsp olive oil, the onion, garlic, chilli flakes, mushrooms and lemon zest.
  5. Cook for 7-8 minutes, until fragrant.
  6. Add the pasta, 2-3 tbsp pasta water and the juice of 1 lemon. Toss well and season to taste with salt and pepper.
  7. Divide the pasta into plates, and top with the roasted brussels sprouts and pomegranate seeds.
Oddbox image

How to store

Store in an airtight container in the fridge for up to 3 days. 

Leftovers

Try pasta gratin with the leftovers! Add the pasta and veggies to a baking dish. Cover with grated cheese and bake until golden. 

Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.