Hello lovelies, today I'm sharing my recipe for pasta with beets and flower sprouts with you. Do you know this feeling when you discover a new food that you haven't seen or tried before. Thats how I felt, when I found Flower Sprouts for the first time last year. These cute little sprouts are a mix between Brussels Sprouts and Kale and are super easy to prepare and just totally gorgeous. We had to try them of course and the first time I prepared them pan roasted with some olive oil and what can I say, it was "Love at first bite"! I immediately loved the taste and even hubby who isn't fond of Kale like them and the girls as well. I did not need any more reasons to make them a fix stable in our house from that day on. And we already prepared them in many ways since then.
Flower sprouts
Flower sprouts are a cross between Brussels sprouts and kale and look like little flowering cabbage rosettes. They taste mild and nutty, a touch finer than classic Brussels sprouts, and need only 4 to 5 minutes in salted water. If you can't find them in the store, kale works just as beautifully with the pasta.
So I was impatiently waiting until they would be in season again and yeah now they are! And I knew that I wanted to come up with a recipe that included these little beauties. And what better way to include my other favorite fall veggie as well: red beets. You already know I love them. For the recipe I prepared them in the oven roasted with orange zest and rosemary, such a good combination. The cubes are also perfect as topping for soups and salads.
I don't need any extra sauce to the dish, since it already becomes creamy with the vegan cheese. And I also think that there are certain kind of pasta that dont need much sauce (Orecchiette are like that too). You can order the cheese here, it really is the best, I love it so much!
Have you tried Flower Sprouts before and if yes did you like them? If you can't find them, the pasta also works very well with Kale too!
If you love this pasta with beets and flower sprouts, I have more autumn favourites for you: you'll find the same beet-and-orange combination in my beetroot salad with oranges and ricotta, it turns creamy and veg-packed with my creamy vegan veggie pasta, and if you love kale, you have to try my kale salad with pomelo, fennel and pomegranate. I'd be so happy if you cook this recipe!
