Pea and Pesto Pasta with Roasted Brussel Sprouts

This is another pasta sauce I made as a quick with what I had in my fridge. It was so fresh with the added benefit of hidden greens in the sauce. I served with caramelised roasted brussel sprouts, but this will also work with other roasted veggies such as courgette and peppers.


Serves: 2


  • 200g pasta
  • 200g brussel sprouts
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp paprika
  • Pinch of salt
  • 1/2 an avocado
  • 1 cup of cooked peas
  • 1/2 a cup of oat cream
  • Handful of curly kale
  • 2 tbsp chopped parsley
  • 1/2 a lemon, juiced
  • 1 clove of garlic
  • Salt to taste


  1. Cook the pasta according to instructions and set aside
  2. Preheat oven to 180c and line a baking tray. Slice the sprouts in half, place on the tray and drizzle over olive oil, maple syrup, paprika and salt. Use your hands to make sure each sprout is evenly coated and bake for 20 minutes
  3. In the meantime, prepare the sauce by blending the avocado, 1/2 a cup of peas, oat cream, kale, parsley, lemon juice, garlic and salt in a blender and blitz until smooth
  4. Pour the sauce over the pasta then stir in the remaining peas and the roasted sprouts. Serve and enjoy!


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