Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

Cook time: 25 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Brussels sprouts
Couple
1 bag
Family
1 bag
Cherry tomatoes
Couple
1 bag
Family
1 bag
Rigatoni
Couple
350g
Family
500g
Parsley
Couple
All
Family
All
Tapenade
Couple
1 pottle
Family
1 pottle
Lemon
Couple
1/2
Family
2
Roast walnuts
Couple
1 packet
Family
1 packet

Once you’ve added the Brussels sprouts to the fry pan, 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.

 

Instructions

1

Bring a large pot of salted water to the boil.

2

Chop the tail off the Brussels sprouts, cut them in half lengthwise (if they’re large, cut them in quarters). Cook for 1 minute in boiling water. Leave the water on. Remove the Brussels sprouts from the pot and set aside (they are only partially cooked at this stage).

Cut the cherry tomatoes in half.

3

Bring the water back to boiling before adding the pasta. Cook for 12 minutes, or until cooked to your liking.

Remove the parsley leaves from the stalk, chop and set aside for garnish.

Before you strain the pasta, reserve 1 cup of the water.

Get a fry pan ready on low heat to finish cooking the Brussels sprouts.

4

Heat a drizzle of oil in the fry pan over a high heat. Cook the Brussels sprouts face down for 3 minutes, until caramelised.

Once the pasta has cooked, strain in a colander and toss with oil, a pinch of salt and return to the pot.

5

Once Brussels sprouts are cooked, add to the pasta along with the tapenade and cherry tomatoes. Stir through, so that the pasta is evenly coated, then add a little of the pasta water to loosen the tapenade.

6

Add the lemon juice, lemon zest and parsley to the pasta, then season with salt and pepper.

7

Dish up the pasta into bowls and top with toasted walnuts.



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