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Winter Pasta Salad with Roasted Sprouts and Spinach Falafel

Winter Pasta Salad with Roasted Sprouts and Spinach Falafel


Ingredients:

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
    – I bought @waitroseandpartners ones as they were on offer! Sooo tasty! (2x packs)
Instructions:

  1. Preheat the oven to 180 degrees (fan).
  2. Bring water to a boil.
  3. 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).
  4. Once water is boiling add the pasta.
  5. Cook all the pancetta in a frying pan. Once cooked, remove it but leave the oil in.
  6. Add the chopped mushrooms, garlic, s+p to the pan.
  7. Put the falafels in the oven.
  8. Once the mushrooms have softened, add the kale bit by bit and put the lid on to help steam it.
  9. Drain the pasta when cooked.
  10. Once all kale softened, add the pasta and creme fraiche bit by bit, mixing as you go.
  11. Mix in some Parmesan and 2/3 of the pancetta.
  12. Take the sprouts out and add the remaining pancetta, walnuts and nutritional yeast.
  13. Take the falafels out and SERVE!