If my wife had her way, this site would be dedicated entirely to Brussels sprout based recipes. That would mean we’d be eating Brussels sprouts in some way, shape, or form just about all of the time. I can’t do that.
But, I do like Brussels sprouts. And, I like a quick and easy meal whose taste punches above its weight. It’s always an added bonus when the meal is relatively healthy too. That’s exactly what this dish is. Roasted Brussels Sprout and Broccoli Pasta with Kale Pesto Sauce is a delicious, healthy, quick, and easy meal you can make any time, on any occasion.
Roasted Brussels Sprout & Broccoli Pasta with Kale Pesto Sauce is a vibrant and flavorful dish that combines roasted vegetables, pasta, and a nutritious pesto sauce. It is a hearty and wholesome meal that celebrates the earthy flavors of Brussels sprouts, broccoli, and kale.
To create this dish, Brussels sprouts and broccoli florets are roasted until they develop a crispy exterior while maintaining a tender and slightly caramelized texture. The roasted vegetables bring a delightful nuttiness and depth of flavor to the dish.
The pasta, often a short variety like penne or fusilli, provides a satisfying base for the dish. It is cooked to al dente perfection, allowing it to retain a pleasant bite.
The star of this dish is the kale pesto sauce. Made by blending fresh kale leaves with garlic, basil, Parmesan cheese, olive oil, and a touch of lemon juice, the kale pesto adds a burst of vibrant green color and a unique herbaceous taste. The pesto’s bitterness from the kale is balanced by the richness of the nuts and cheese, resulting in a complex and savory flavor profile.
When all the components come together, the roasted Brussels sprouts and broccoli mingle with the pasta, coated in the luscious and aromatic kale pesto sauce. The dish is typically garnished with additional grated Parmesan cheese, a drizzle of olive oil, or a sprinkle of red pepper flakes for added depth and spice.
Roasted Brussels Sprout and Broccoli Pasta
Course: MainsCuisine: Italian, AmericanDifficulty: Easy4
servings5
minutes25
minutes30
minutesGolden crispy roasted shaved Brussels sprouts and broccoli tossed with a vibrant and fresh kale pesto sauce and pasta noodles of your choice
Ingredients
1 pound 1 Brussel sprouts, shaved
1 pound 1 short pasta noodles (rigatoni, spiral, etc)
2 cups 2 broccoli, shaved
1 cup 1 parmesan cheese, grated
1 bunch 1 kale, stems removed
1 cup 1 fresh basil, chopped
3/4 cup 3/4 extra virgin olive oil
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
5 cloves 5 garlic
1 tablespoon 1 lime, juiced
Directions
- Preheat the oven to 450°.
- Add the kale, basil, 1/2 cup extra virgin olive oil, garlic, 1/2 cup Parmesan cheese, 1/2 tablespoon salt, and 1/2 tablespoon ground black pepper to a blender. Mix until thoroughly combined, 30 seconds to 1 minute. Set aside.
- Cook the pasta al dente, per its package instructions. Be sure to salt the water, and reserve 1/2 cup of the pasta water once finished.
- Toss the shaved Brussels sprouts and broccoli with 1/4 cup olive oil, 1/2 tablespoon salt, and 1/2 tablespoon ground black pepper. Roast for 20 minutes in the preheated oven.
- To the same pot used to cook the pasta, add the reserved pasta water and kale pesto. Bring to a simmer over medium heat and continue cooking for 5 minutes.
- Toss the cooked pasta noodles and roasted Brussels sprouts and broccoli in with the simmering kale pesto sauce. Stir to combine everything well, and turn off the heat. Let the dish sit for 10 minutes before serving.
