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Plum Tomato and Sprout Pasta

A delicious and healthy vegetarian pasta dish featuring roasted plum tomatoes, Brussels sprouts, and fresh basil. Quick to prepare and bursting with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 225 g Duchy Organic British Baby Plum Tomatoes, halved
  • 2 cloves garlic, sliced
  • 200 g Brussels sprouts, trimmed and halved
  • 1 large handful basil leaves, roughly torn
Pasta and Condiments
  • 180 g wholewheat spaghetti Can substitute with regular or gluten-free pasta
  • 3 tbsp extra virgin olive oil Plus more for serving
  • 1.5 tbsp nonpareille capers, drained
  • 1 tbsp pine nuts Can substitute with walnuts or almonds

Method
 

Preparation and Roasting
  1. Preheat the oven to 200°C (400°F).
  2. 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.
  3. Roast in the oven for about 20 minutes until the tomatoes burst and the sprouts are tender.
Cooking Pasta and Assembling
  1. While the vegetables roast, cook the wholewheat spaghetti according to package instructions until al dente.
  2. Drain the pasta and reserve some pasta water.
  3. 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.
  4. Stir in the torn basil leaves just before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for 2-3 days. Avoid freezing with fresh basil to retain flavor.