Black Olive Tapenade Fusilli with Roasted Vegetables
Ingredients
- Fusilli pasta
- Brussels sprouts
- Cauliflower
- Olive oil
- Salt
- Pepper
- Chili flakes
- 1/2 diced onion
- Minced garlic
- Mushrooms
- Chickpeas
- Spinach
- 1/4-1/2 cup black olive tapenade
- Pasta water
- Vegan parmesan
Preparation
Preheat oven to 400 degrees Fahrenheit.
Clean and halve Brussels sprouts and chop cauliflower into bite-sized pieces.
Drizzle with olive oil, salt, and pepper.
Bake for 25-30 minutes and keep an eye on the Brussels sprouts as they cook faster than cauliflower.
Boil and salt water, then cook pasta until al dente and reserve pasta water before draining.
Heat olive oil and chili flakes in a large pan, add 1/2 diced onion and minced garlic, and sauté until fragrant.
Add mushrooms and cook until they start to soften.
Add roasted vegetables and chickpeas to the pan and toss to combine.
Add a fistful of spinach and the cooked pasta.
Add 1/4-1/2 cup tapenade and a splash or two of pasta water, then toss to combine.
Add more tapenade if desired and season well.
Finish with vegan parmesan, olive oil, sprouts, and chili flakes.
