The Italian Flag, in veggies! Yes I am corny like that.[L-R] Roasted cherry tomatoes, chickpeas, Brussel sprout leaves
The New Year always inspires me to breathe new life into my cooking habits. And I've been cooking up a storm lately, thanks to the Internet with blogs like Vegan & Demanding, What the Hell Does a Vegan Eat Anyway? (excuse the title here Mom, I didn't make it up) and the like. I think this idea for Kamut Pasta with Roasted Brussel Sprout Leaves & Portobello Mushrooms more came from a pizza we had at Motorino just before Christmas, and a realization that I should be buying more fancy mushrooms.
So here's what you need
(modify it any which way you like)
1 box Brussel Sprouts,
1 box Cherry Tomatoes
1 can Chick Peas
1 Portobello Mushroom
Kamut Spirals
Sundried Tomatoes (about 10)
Balsamic Vinegar
Extra Virgin Olive Oil
A Pepper Mill
Fundamental Order of Operations
Cut the bottom end off each Brussel Sprout, then slice in half vertically. Peal. You want to get a lot of leaf here, because the roasted leaves taste yummy and carmelized. Mmmm. Do not discard the little bulb that is leftover. Roast it! Marinate in balsamic, olive oil and black pepper.
Put Brussel Sprout leaves, plain chickpeas, and plain cherry tomatoes on a pizza pan and roast in the oven at 400 degrees. Until done. 20 minutes? Less? I didn't time it.
Slice Portobello mushroom. Marinate in balsamic, olive oil and black pepper. Roast!
Boil the pasta water. Throw in the sundried tomatoes for 5 minutes. Scoop out and drain. Then add pasta. Boil, drain, you know how to do this.
Make a simple sundried tomato sauce in the food processor by adding a little water. Stir into pasta when hot. Add all the roasted veggies when hot. Serve! (If you need to reheat, put it all in a pot and stir until hot. Then serve!)
So here's what you need
(modify it any which way you like)
1 box Brussel Sprouts,
1 box Cherry Tomatoes
1 can Chick Peas
1 Portobello Mushroom
Kamut Spirals
Sundried Tomatoes (about 10)
Balsamic Vinegar
Extra Virgin Olive Oil
A Pepper Mill
Fundamental Order of Operations
Cut the bottom end off each Brussel Sprout, then slice in half vertically. Peal. You want to get a lot of leaf here, because the roasted leaves taste yummy and carmelized. Mmmm. Do not discard the little bulb that is leftover. Roast it! Marinate in balsamic, olive oil and black pepper.
Put Brussel Sprout leaves, plain chickpeas, and plain cherry tomatoes on a pizza pan and roast in the oven at 400 degrees. Until done. 20 minutes? Less? I didn't time it.
Slice Portobello mushroom. Marinate in balsamic, olive oil and black pepper. Roast!
Boil the pasta water. Throw in the sundried tomatoes for 5 minutes. Scoop out and drain. Then add pasta. Boil, drain, you know how to do this.
Make a simple sundried tomato sauce in the food processor by adding a little water. Stir into pasta when hot. Add all the roasted veggies when hot. Serve! (If you need to reheat, put it all in a pot and stir until hot. Then serve!)
Behold! Kamut Pasta with Roasted Brussel Sprout Leaves & Portobello Mushrooms
It was delicious.
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