← All recipes

🥦 Rustic Pasta with Roasted Brussels Sprouts and Hazelnuts

540 kcal · 25 min · 4 servings

Ingredients

• 300 g Rigatoni
• 400 g Brussels sprouts
• 50 g Hazelnuts (peeled)
• 3 EL Olive oil
• 1 Stk. Onion
• 1/2 TL Chili flakes
• 1 EL Lemon juice
• 1 TL Salt
• 2 EL Parsley (fresh, chopped)

Instructions

1. 1. Preheat the oven to 200 degrees. Cut the Brussels sprouts in half and toss them on a baking sheet with 2 tablespoons of olive oil, salt, and chili flakes. Roast them for 15 minutes until crispy.
2. 2. Toast the hazelnuts in a dry skillet over medium heat until golden brown. Put them in a towel and rub them lightly to remove the skin. Chop them coarsely.
3. 3. Bring salted water to a boil for the pasta and cook the rigatoni according to the package instructions.
4. 4. Finely chop the onion and sauté it in a pot with the remaining olive oil until translucent.
5. 5. Add the cooked Brussels sprouts to the onion and heat everything together. Remove the pot from the heat.
6. 6. Add the drained pasta to the pot. Squeeze the lemon juice over everything and mix well.
7. 7. Add the chopped hazelnuts and parsley. Taste and adjust seasoning with salt if needed.

Nutrition per serving

• kcal: 540
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 62 g