Black Olive Tapenade Fusilli
Ingredients
- 400 grams fusilli
- 4 tablespoons olive oil, divided
- Pinch chili flakes
- 1/2 onion diced
- 2 cloves garlic minced
- 3 cups cauliflower florets
- 7 cremini mushrooms sliced
- 8 brussels sprouts trimmed and halved
- 1/2 cup cooked chickpeas
- 1 cup cherry tomatoes
- 1 cup green olives
- 3/4 cup black olive tapenade
- Fistful spinach
- 1/2 cup pasta water
- Sea salt and cracked pepper
- 1/2 cup vegan or dairy parmesan
- Sprouts
Preparation
Preheat oven to 400 degrees Fahrenheit.
Toss cauliflower and Brussels sprouts in 1-2 tablespoons olive oil and season with salt and pepper.
Spread onto a baking sheet and bake for 25-30 minutes, then set aside.
Cook pasta in salted water until al dente and reserve pasta water before draining.
Heat 2 tablespoons olive oil and chili flakes in a large deep-sided pan.
Cook onion until translucent.
Add mushrooms and cook until they start to soften.
Add garlic, cooked cauliflower, and Brussels sprouts.
Add spinach, tomatoes, chickpeas, and green olives, then toss to combine.
Add cooked pasta and tapenade, stirring to coat.
Add cheese, a splash of pasta water, and toss to emulsify.
Season with salt and cracked pepper.
Transfer to bowls, add more cheese, sprouts, and a drizzle of olive oil.
