orange pasta with brussels sprouts

45 min

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

  1. Dice onion and mince garlic
  2. Cut carrots into slices
  3. Cut mushrooms into quarters
  4. Clean and halve brussels sprouts
  5. Pre-heat oven to 180°C

Cook

30 min

Make bouillon

oven

Bake brussels sprouts and mushrooms in an oven dish with some oil

~20 min at 180°C

soupPan

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

pan 2

In the meantime, cook pasta

~10 min

soupPan

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

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