Cook time: 25 minutes
couple, family
Once you’ve added the Brussels sprouts to the frypan, don’t move them for at least 45 seconds. It’s tempting to shake the pan, but don’t! Keeping them still allows the sugars to caramelise and they’ll come away from the pan without sticking.
*If you’re on the 5-night plan, parsley is a shared ingredient. Use half for this recipe.
Bring a large pot of salted water to the boil.
Chop the tail off the Brussels sprouts, cut them in quarters.
Remove the parsley leaves from the stalk and roughly chop.
Cook pasta for 12 minutes, or until al dente.
Before you strain the pasta, reserve 1 cup of the water.
Heat a drizzle of oil in a fry pan over high heat. Cook the Brussels sprouts face down for 3 minutes until caramelised. Give them a toss add a few splashes of pasta water and keep cooking until fully cooked
Once the pasta has cooked, strain. Return to the pot and toss with olive oil and a pinch of salt.
Once Brussels sprouts are cooked, add to the pasta along with the tapenade and organic spinach. Stir through, so that the pasta is evenly coated, then add a little of the pasta water to loosen the tapenade.
Add the lemon juice and zest to the pasta, then season with salt and pepper. Give it a good mix. Taste and add more salt, as needed.
Dish up the pasta into bowls and top with walnuts.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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