This winter pasta was a huge hit in my house. Pretty much any kind of pasta dish is a winner with my family. Good news for me because the pasta dishes I whip together tend to be easy and not so labor intensive! This means we eat pasta when I have nothing else planned and when I’m in a hurry. This happens a lot during ski season when we’re commuting back and forth to the mountain (across 3 states!!) and I’m packing lunches SEVEN days a week….yup, that’s painful, people.
When I’m not making fresh pasta, we eat primarily brown rice pasta. I love the taste and texture. Plus, it’s less refined than traditional pasta (and therefore, more nutritious) and it’s gluten-free. I try to mix things up. My kids’ favorites are my version of Butter Noodles (spoiler: it contains kale), Baked Pasta and a Vegetarian Bolognese. If you’re interested in these types of kid-friendly recipes, please let me know by commenting below!
This pasta recipe came together using leftover roasted sweet potatoes and Brussels sprouts. Don’t have already roasted veggies in your fridge? Highly recommend – it makes it super fast and easy to pull together so many dishes such as delicious salads, grain bowls, pasta meals, quesadillas for lunchboxes…the options are endless.
SWEET POTATO BRUSSELS SPROUT PASTA
- 1 12 oz. package brown rice pasta I like Tinkyada and Jovial brands
- 2 small organic sweet potatoes scrubbed and cut into 1-inch cubes
- ½ lb. Brussels sprouts stem trimmed and halved
- 2 Tbsp avocado oil divided
- 2-3 cloves garlic minced
- 2 Tbsp cold pressed extra virgin olive oil + more to taste
- ¼- ½ tsp red chili flakes depending on desired spiciness level
- ¼ cup basil chopped
- a handful or two of chopped parsley
- Himalayan sea salt and pepper to taste
- ¼ cup pine nuts toasted
Preheat oven to 375F,
On a rimmed baking sheet, put Brussels sprouts. Toss with 1 Tbsp avocado oil and sea salt and pepper (to taste). Spread in one layer.
On another baking sheet, put sweet potatoes. Toss with 1 Tbsp avocado oil and sea salt and pepper (to taste). Spread in one layer.
Roast Brussels sprouts for 15 minutes. Stir Brussels sprouts. Add the baking sheet of sweet potatoes to oven and roast both veggies for another 20-25 minutes.
Cook brown rice pasta according to package instructions.
Heat a large skillet over medium heat. Add pine nuts and toast for about 3-4 minutes shaking pan throughout cooking. Remove pine nuts and set aside.
To same skillet, add 2 Tbsp extra virgin olive oil and heat over medium heat. Add garlic and cook until fragrant, approximately 30 seconds. Add cooked pasta, roasted veggies, red chili flakes and basil. Cook until warmed through and all flavors commune together. Taste and add additional olive oil, sea salt and pepper (to taste). Remove from heat and top with parsley and toasted pine nuts