This Roasted Sprouts Spaghetti is a simple adaptation of my Spaghetti Sofia which is one of the simplest and tastiest pasta sauces I’ve ever made. You can literally roast any of your favourite veg and then blend it into a sauce. So much experimenting to be done!
Note: I’m using lots of bits of veg that were in my fridge so not precise measurements here but I don’t think you need to worry, just use your favourite green veg and give it a whirl!
- 2 stems and heads of tenderstem broccoli – chopped
- a handful of leftover sprouts – halved
- 1 large leek – chopped
- 1/2 fennel bulb – chopped
- fresh sage
- 2 cloves of garlic
- 2 sprigs rosemary
- olive oil
- salt and pepper
- 2 tablespoons greek yoghurt
- 80g frozen peas – defrosted
- 100g strong cheddar – finely grated
- pasta (I used spaghetti but rigatoni would work well)
The above fed two hungry men but would probably feed 2 adults and 2 young kids.
You’ll need a roasting dish, a large pot for the pasta and a food processor or hand-held blender. (Which is what I used.
Pre-heat the oven to 160C (fan) or 320F
Place the veg onto a roasting tin, sprinkle over the herbs and seasoning and drizzle the whole lot with olive oil. Place it in the oven for 30 mins or until the veg are soft, with a little roasting colour. Set aside to cool slightly whilst you put your pasta on to boil.
When cooking pasta remember to use as much water as you can. The water should be salted and at a rolling boil before you add the pasta. Remember, never put oil in the water. This may prevent the pasta from sticking to the pot but it will also cause the sauce to slide off the pasta, which you don’t want.
Whilst the pasta cooks, place all the yummy roasted veg into your food processor along with the yoghurt, peas and cheese and blitz until you have a wonderfully smooth sauce.
Drain the pasta and don’t forget the reserve a little of the pasta water to help lubricate the sauce.
Pour the sauce (and a little of the reserved pasta water) onto the drained pasta and stir well.
For more pasta recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!