INGREDIENTS:
Pasta *substitute gluten free pasta if need be
Bacon (½ pack cooked crisply and crumbled)
Sweet potatoes (2 small, cubed)
Small head of cauliflower
Brussels sprouts (½ - ¾ lb, cut in halves)
garlic cloves (whole)
pesto (from a jar or homemade in a food processor with greens, lemon, olive oil, salt, pepper etc)Halloumi *substitute tofu to make vegan
DIRECTIONS:
*This is basically an excellent odds-and-ends or using-leftovers pasta. You can mix and match based on what you have on hand in the fridge.
1.) Cut sweet potato into small cubes, halve brussels sprouts, chop cauliflower into small pieces, and skin at least 4 cloves of garlic
2.) Toss in olive oil and salt and pepper. Roast on a baking sheet until golden brown and soft.
3.) While the veggies roast, cut the halloumi into cubes (I prefer 1/2 inch). Heat a cast iron skillet over medium-high heat and cook the halloumi until you get some good color on those lil babies. *It will need to sit a lot initially! Be patient before you toss it around.
4.) Make pasta of your choice. *Spirals are best, though
5.) Toss all ingredients together and add some pesto sauce of your choosing.
1.) Cut sweet potato into small cubes, halve brussels sprouts, chop cauliflower into small pieces, and skin at least 4 cloves of garlic
2.) Toss in olive oil and salt and pepper. Roast on a baking sheet until golden brown and soft.
3.) While the veggies roast, cut the halloumi into cubes (I prefer 1/2 inch). Heat a cast iron skillet over medium-high heat and cook the halloumi until you get some good color on those lil babies. *It will need to sit a lot initially! Be patient before you toss it around.
4.) Make pasta of your choice. *Spirals are best, though
5.) Toss all ingredients together and add some pesto sauce of your choosing.
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