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Stina Spiegelberg

Stina Spiegelberg

Buckwheat pasta with baked brussel sprouts

I am totally addicted to buckwheat pasta, ist discovered them this year. LOVE big time. And on photos they just look so contrasty and elegant. They go perfectly with any fall veggies and I love them with Brüssel sprouts and pumpkin, coming with a spicy tahin cream. Do you love discovering new pasta variations? I find it so exciting to discover noodles made from buckwheat, legumes and rice. Such an easy way to include more nutrients into your daily meals. Oh what am I blabbering about being healthy – it has to taste good in the end, right? This recipe is perfect for all of you who love to eat healthy, but are starving for some new and tasty options made in only 20 minutes. Definitely a must try!

Serves two.
Preparation time: 20 minutes

Ingredients:
9 ounces (250g) buckwheat pasta
9 ounces (250g) brussel sprouts
3,5 ounces (100g) butternut squash
a little olive oil
1 tbsp tahini
1 tbsp almond butter
2/5 cup (100ml) water
salt, pepper
1 pinch of cumin, smoked paprika
5 Kalamata olives
parsley

Cook the pasta until al dente, according to the package directions. Blanch the Brüssel sprouts, then cut them in halves and brown in a little olive oil in a frying pan. Cut the quash in stripes and add to the sprouts to brown. Season with a little salt and pepper.

For the tahini cream blend the tahini, almond butter and water, then season to taste. Dice the olives. Serve the pasta with sprouts, squash, thin cream and olives and garnish with some parsley. Bon appetit!

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