Orange Pasta with Brussels Sprouts
The orange sauce for this pasta is made with orange juice and carrots. If the sauce ends up too thick, you can use some of the hot pasta water to thin it out and add some extra flavor. The roasted vegetables match the warm, smooth sauce perfectly.
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Ingredients
4 servings
400 g
500 g
4
400 g
100 ml
50 g
Tagliatelle
Brussels sprouts
Carrots
Chestnut mushrooms
Orange juice
Cashews
400 ml
1/2 tea sp
1
4 cloves
Bouillon (vegetable)
Nutmeg
Onion
Garlic
Prep
15 min
- Dice onion and mince garlic
- Cut carrots into slices
- Cut mushrooms into quarters
- Clean and halve brussels sprouts
- Pre-heat oven to 180°C
Cook
30 min
Make bouillon
Bake brussels sprouts and mushrooms in an oven dish with some oil
~20 min at 180°C
In the meantime, sauté onion
use a soup/high pan, medium/high heat ~5 min
Add garlic
~1 min
Add carrots, cashews and bouillon
bring to a boil and cook until tender ~15 min
In the meantime, cook pasta
~10 min
Blend the carrotmix into a smooth sauce
season with salt and pepper to taste ~2 min
Add nutmeg and orange juice
stir through ~1 min
Serve tagliatelle with sauce and veggies on top
This is a recipe from the seasonal calendar
