Recipe Review: Trust me! This pasta tastes sooooo much better than it looks. The coloured pasta I used makes this look very unappetising. Sorry!
I had some Brussels sprouts and Cauliflower that really needed to be used up. Additionally, using some imagination, I was able to use up some mushrooms on their last legs and the last of the chicken we had in the house. Here’s what I did to make this tasty pasta dish!
Cooking time: 25 – 35 minutes Serves: 4 - 6
Preheat oven: 230°C
- 340g rigatoni or some other short pasta*
- 400g – 500g chicken breast sliced into strips
- 125g button mushrooms (or your preferred)
- 1/2 medium head cauliflower, cut into florets
- 225g Brussels sprouts, trimmed and halved (quartered if large)
- 1 medium red onion, cut into 1/2-inch wedges**
- 2 sprigs fresh thyme***
- 4 tablespoons olive oil plus extra splash for cooked pasta
- salt and black pepper****
- 1 tablespoon of ghee
- 2 ounces grated pecorino (about 1/2 cup), plus more for serving
1. Toss the cauliflower, Brussels sprouts, and onion with the thyme, two tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once until starting to turn golden brown and tender, about 15 to 20 minutes.
2. Meanwhile cook the pasta according to the package directions; drain the pasta and return it to the pot let cool for 1 minute then add a splash of olive oil, toss through to avoid sticking.
3. While the pasta and vegetables are cooking, in a frying pan over medium to high heat melt the ghee, add the mushrooms and chicken. After a few minutes the mushrooms may let off some water, if so, remove with a spoon or ladle and continue cooking for about 6 minutes or until the chicken is cooked through and starting to brown.
4. Add the vegetables, mushroom and chicken mix, pecorino and the remaining two tablespoons of oil to the pasta and toss to combine.
5. Serve sprinkled with additional pecorino.
Given that I know mushroom and thyme is a great match I felt comfortable adding them to this recipe.
* I used some coloured spelt pasta I had in the house. Next time I make this I would use plain coloured pasta as the mishmash of colours detracted from the roast vegetables (not very photogenic as you can see)
** I actually think this dish could use more of the roasted red onion flavour. I would add another medium red onion next time.
*** I also think with the addition of the mushrooms and chicken that up to 4 sprigs of thyme or even some thyme added directly to the mushroom and chicken whilst cooking would work well here.
**** I did actually add some Himalayan salt but next time I wouldn’t add any salt to the vegetables as Pecorino is quite a salty cheese on its own.