INTRODUCTION
Pasta is a beloved dish around the world. It is easy to make, quick to cook, and always satisfying. Today, we will explore a delicious and healthy recipe for Plum Tomato and Sprout Pasta. This recipe combines juicy plum tomatoes, crisp Brussels sprouts, and a handful of aromatic basil. You will find that it is not only simple to prepare but also bursting with flavor. Let’s dive into the details of this wholesome dish that everyone in your family will enjoy.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Plum Tomato and Sprout Pasta. First, it is packed with nutrients. The plum tomatoes are full of vitamins and keep your body healthy. Brussels sprouts are known for their fiber and antioxidants. Together, they create a vibrant and colorful dish that is good for you.
Second, this recipe is vegetarian and plant-based. It is perfect for those looking to enjoy a meal without meat. This pasta is light yet filling, making it a great choice for lunch or dinner.
Third, it is quick to make. With just a little prep and cooking time, you will have a lovely pasta dish to serve. The roasting of the vegetables brings out their natural sweetness. Plus, you can customize it with your favorite herbs and toppings.
Finally, it’s a great dish for any occasion. Whether you are having a family dinner or entertaining guests, Plum Tomato and Sprout Pasta will impress everyone.
HOW TO MAKE Plum Tomato and Sprout Pasta
Making Plum Tomato and Sprout Pasta is simple and easy. You need just a few ingredients and straightforward steps to create this delightful dish. Below, we will list the equipment you need and the ingredients necessary to make this recipe.
EQUIPMENT NEEDED
To make this pasta, you will need a few basic kitchen tools:
- A baking dish
- A pot for boiling pasta
- A colander for draining the pasta
- A large mixing bowl
- A spatula or tongs for tossing the ingredients
Ingredients You’ll Need
Here are the ingredients for Plum Tomato and Sprout Pasta:
- 225g Duchy Organic British Baby Plum Tomatoes, halved
- 2 cloves garlic, sliced
- 3 tbsp extra virgin olive oil
- 200g Brussels sprouts, trimmed and halved
- 1.5 tbsp nonpareille capers, drained
- 1 tbsp pine nuts
- 180g wholewheat spaghetti
- 1 large handful basil leaves, roughly torn
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 200°C (400°F).
- In a baking dish, combine the halved plum tomatoes, sliced garlic, and Brussels sprouts. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for about 20 minutes until the tomatoes burst and the sprouts are tender.
- While the vegetables roast, cook the wholewheat spaghetti according to package instructions until al dente.
- Drain the pasta and reserve some pasta water.
- Add the roasted vegetables to the spaghetti along with the capers and pine nuts. Toss everything together, adding a little pasta water if needed to create a sauce.
- Stir in the torn basil leaves just before serving. Enjoy your healthy, plant-based pasta dish!
HOW TO SERVE Plum Tomato and Sprout Pasta
Serving your Plum Tomato and Sprout Pasta is simple. Use large bowls or plates to present the dish. You can add more torn basil on top for color and freshness. A drizzle of olive oil or a sprinkle of grated cheese can enhance the flavor even more. This dish pairs well with a glass of chilled white wine or sparkling water.
STORAGE & FREEZING: Plum Tomato and Sprout Pasta
If you have leftovers, you can store your Plum Tomato and Sprout Pasta in an airtight container in the fridge. It will stay fresh for about 2-3 days. To reheat, simply warm it in the microwave or on the stovetop. Be sure to add a splash of water or olive oil to keep it from drying out.
For freezing, you can store the pasta in a freezer-safe container. It is best to freeze it without the added fresh basil. This will help keep the flavor bright. It will last up to 2 months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight and reheat as needed.
SERVING SUGGESTIONS
You can enjoy Plum Tomato and Sprout Pasta on its own or with additional sides. Here are a few ideas:
- Serve it with a fresh green salad for extra crunch.
- Pair it with garlic bread or a baguette to soak up the flavors.
- You can also serve it with roasted vegetables or a protein like grilled chicken or fish for a heartier meal.
VARIATIONS
This recipe is versatile, and you can make some easy changes to suit your taste. Here are a few variations:
- If you like nuts, try adding walnuts or almonds instead of pine nuts for a different crunch.
- For a bit of heat, add red pepper flakes when roasting the vegetables.
- You can swap Brussels sprouts for spinach or kale if you prefer different greens.
- For a more substantial meal, you can add chickpeas or lentils for protein.
FAQs
1. Can I use regular spaghetti instead of wholewheat?
Yes, you can use regular spaghetti in this recipe. Wholewheat spaghetti is a healthier option, but regular spaghetti works well, too.
2. How can I make this dish gluten-free?
To make it gluten-free, use gluten-free pasta instead of wholewheat spaghetti.
3. Can I prepare this dish in advance?
Yes, you can prepare the roasted vegetables in advance and store them until you’re ready to cook the pasta.
4. Is this dish suitable for vegans?
Yes, Plum Tomato and Sprout Pasta is vegan-friendly since it does not contain any animal products.
MAKE-AHEAD TIPS FOR Plum Tomato and Sprout Pasta
For a more efficient meal time, you can prepare some elements ahead of time. Wash and chop the Brussels sprouts and store them in the refrigerator. You can also halve the plum tomatoes and slice the garlic in advance. Roasting the vegetables ahead of time will save time when you are ready to cook.
Additionally, cooking the pasta a little earlier and keeping it in a bowl with a drop of olive oil will keep it from sticking together. This way, all you need to do is combine everything when you are ready to serve. Enjoy the process of cooking this delightful Plum Tomato and Sprout Pasta!
Plum Tomato and Sprout Pasta
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- In a baking dish, combine the halved plum tomatoes, sliced garlic, and Brussels sprouts. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for about 20 minutes until the tomatoes burst and the sprouts are tender.
- While the vegetables roast, cook the wholewheat spaghetti according to package instructions until al dente.
- Drain the pasta and reserve some pasta water.
- Add the roasted vegetables to the spaghetti along with the capers and pine nuts. Toss everything together, adding a little pasta water if needed to create a sauce.
- Stir in the torn basil leaves just before serving.