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Winter Pasta Salad with Roasted Sprouts and Spinach Falafel Recipe

5 from 1 vote
Prep Time 22 mins
Cook Time 23 mins
Total Time 1 hr 10 mins
Course Main Food Recipes, Pasta Recipes, Seafood Recipes
Servings 2 servings
Calories 340 kcal


  • Kale (250g)
  • Woodland mushrooms (250g) (chopped)
  • Closed cup mushrooms (100g) (chopped)
  • Whole grain pasta (250g – add more/ less as you want)
  • Creme fraiche (150ml)
  • Pancetta (150g)
  • Parmesan (around a handful but up to you how much/little you want)
  • Garlic (I use a teaspoon of so in granule form)
  • Salt + Pepper
  • Brussel sprouts (330g) (chopped)
  • Garlic (I use a teaspoon of so in granule form)
  • Olive oil (a glug)
  • Walnuts (handful) (crushed)
  • Pancetta (same pack as above)
  • Salt + Pepper
  • Nutritional yeast (1-2 tbsp) Spinach Falafels


  • Preheat the oven to 180 degrees (fan).
  • Bring water to a boil.
  • Add the sprouts, oil, garlic and s+p to a tray and put in the oven – leave for time it takes to cook the rest (20-30mins).
  • Once water is boiling add the pasta.
  • Cook all the pancetta in a frying pan. Once cooked, remove it but leave the oil in.
  • Add the chopped mushrooms, garlic, s+p to the pan.
  • Put the falafels in the oven.
  • Once the mushrooms have softened, add the kale bit by bit and put the lid on to help steam it.
  • Drain the pasta when cooked.
  • Once all kale softened, add the pasta and creme fraiche bit by bit, mixing as you go.
  • Mix in some Parmesan and 2/3 of the pancetta.
  • Take the sprouts out and add the remaining pancetta, walnuts and nutritional yeast.
  • Take the falafels out and SERVE!

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