Winter Pasta Salad with Roasted Sprouts and Spinach Falafel
Winter Pasta Salad with Roasted Sprouts and Spinach Falafel
Course: Main Food Recipes, Pasta Recipes, Seafood RecipesServings
2
servingsPrep time
22
minutesCooking time
23
minutesCalories
340
kcalIngredients
- Pasta salad:
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
- Roasted sprouts:
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
Directions
- 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!