Pasta with Roasted Endive & Brussels Sprouts (Vegan)

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All Photos © Christine Elise McCarthy 2014

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This is a dish I have sorta mixed feelings about.  The roasted endive was kind of odd – in that – it made the endive far wetter than it is raw & it had a texture I wasn’t totally in love with.  Like cooked cabbage – the endive got wet & soggy-like.  If that appeals to you – go for it.  The Brussels sprouts were, of course, divine – so this dish could easily be made with just those & without endive – and be a crowd pleaser.  I used no cheese but a bit of shaved Parmesan would likely add another dimension of lovely to this.

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Pasta with Roasted Endive & Brussels Sprouts (Vegan)

Serves 2 well

INGREDIENTS

1/2 lb dry pasta (I used rigatoni)

3 endive heads – halved (read comments above regarding endive)

6+ Brussels sprouts – halved

8 garlic cloves – minced

4+ TBS olive oil

S&P

4 scallions – sliced

1 TBS (or to taste) crushed red pepper

1 large handful of parsley – chopped

Garnish: lemon wedges or Parmesan (or vegan alternative) – optional

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DIRECTIONS

Heat the oven to 475 degrees.

Cook the pasta according to directions, drain & set aside.

Meanwhile, toss the endive & Brussels sprouts in FOUR Tbs olive oil & 4 chopped cloves of garlic.  Sprinkle with S&P & roast for 12 minutes on one side.  Flip the vegetables & roast another 8-9 minutes or until they are a bit golden.

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Set the veggies aside.

In a large saute pan, heat another TBS olive oil over med-high heat & add crushed red pepper, scallions & another 3 chopped cloves of garlic.  After about a minute, add the pasta & endive & Brussels sprouts.  Once it is all heated through – serve with more parsley & maybe a squeeze of lemon or some saved Parmesan.  And LOTS of freshly ground pepper.

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One thought on “Pasta with Roasted Endive & Brussels Sprouts (Vegan)

  1. Pingback: Seasonal, Local, Cheap: February | Crunchy. Vegan.

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