Sing For The Moment Pasta With Sriracha
Rogers
Stir the pasta immediately after adding it to the boiling water. Stand guard and stir the pot at least two or three times during cooking to avoid pasta sticking together.
People: 1
40 min

Ingredients

0.25 tbsp
Balsamic Vinegar
60 grams
Beets
0.5
Bell Pepper
60 grams
Brussels Sprouts
0.25 tbsp
Lemon
0.75 tbsp
Maple Syrup
1 tbsp
Olive Oil
70 grams
Pasta
1 tbsp
Sriracha
20 grams
Walnuts

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Prep

  1. Peel and cut your beetroot. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts so that they all have a similar size and shape.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Finely chop your bell pepper.

Heating Steps

  1. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat olive oil in a pan, add Brussels Sprouts and fry for 15 minutes.Then add Beetroot and fry for 10 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  4. Mix balsamic vinegar, lemon, maple syrup and sriracha together in a bowl, then pour into your pan.
  5. Add the pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add Walnuts on top.