Caprese Pasta with Roasted Brussels Sprouts & Basil Garlic Breadsticks

The air had been heavy with rain all morning before it finally drenched our home and yard. It didn’t stop the kids from wanting to go out and play, who could blame them? The cool spring rain held promises of summer and so we did just that….summer things. I let the dough rise in the kitchen while I captured mom moments. You know…the moments of a home filled with little ones, a house creaking and groaning under the weight of so many toys, millions of loads of laundry, and kids slamming the front door. 

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It’s often these moments that seem so mundane on the surface, but when we take a deep breath and really focus, we find the hues of green are brighter, the air is sweeter, and those kid voices are pitch perfect.  It somehow balances all those other mom moments…like crayon art on the wall, the kids licking the dog, and the sink always full of dishes. 

Tori

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Chris

Elijah

Chy

 Well…most of us were outside enjoying the promise of summer. Who could blame my woman child wanting to be all cozied up in her room with our cuddly rescue dog Max? With books and Pinterest at her finger tips, it’s really a no brainer why she is inside. SIGH… I want to curl up with a book…often. Remind me to put some pillow cases on her pillows…. Now for the food.

When I started researching pasta recipes, I kept running into caprese pastas and fettuccine. Naturally I combined both. The idea brought rich flavors of sweet cherry tomatoes and buttery pasta noodles infused with sweet yellow onions, while baby Bella mushrooms added the perfect earthy flavor. The best part is the kids gulped it down (good thing I opted for pasta noodles with extra servings of vegetables). 

The bread sticks and brussels sprouts were a hit, no left overs but plenty of dishes. 🙂 

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Sprouts

Bread Sticks

 

Caprese Pasta with Roasted Brussels Sprouts & Garlic Basil Bread Sticks
Serves 4
A warm pasta dish filled with the promises of summer with baby bella mushrooms & garden tomatoes and feta cheese. Sides include homemade basil garlic breadsticks with oven baked sea-salted brussels sprouts.
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For the Fettuccine
  1. 12 oz uncooked fettuccine
  2. 1 TB olive oil
  3. 1 TB almond butter
  4. 1 small sweet onion, chopped
  5. 1 TSP dried thyme (fresh is better)
  6. 1 TSP sea salt, 1/4 cracked black pepper
  7. 3 cloves garlic, chopped
  8. 4 oz feta cheese (goat cheese is a great replacement)
  9. 1/4 cup shredded Parmesan cheese
For the Bread Sticks
  1. 2 packets (1/4 ounce each) active dry yeast
  2. 2 tablespoons sugar
  3. 1/4 cup olive oil, plus more for bowl and brushing
  4. 1 to 2 TB dried organic basil
  5. 1 to 2 TSP minced organic garlic
  6. 2 teaspoons coarse salt
  7. 4 cups Dakota Maid Stone Ground Flour(spooned and leveled), plus more for work surface.
For the Brussels Sprouts
  1. 1. Rinse and clean 1 pound of Brussels sprouts. Pat dry.
  2. 2. In a bowl add, 1 to 2 TB of olive oil with 2 TSP of sea salt and toss in Brussels sprouts. Toss to coat.
  3. 3. Place Brussels sprouts in a pan and bake at 350 degrees for 20 to 25 minutes, until lightly browned and soft.
For the Fettuccine
  1. 1. Cook pasta according to package directions; drain, reserving 1 cup pasta water. Heat olive oil and butter in large skillet or dutch oven over medium heat.
  2. 2. Add mushrooms, onions, thyme, sea salt and pepper. Saute 8 to 10 minutes or until mushrooms or onions are tender and slightly browned.
  3. 3. Add garlic, cook, stirring constantly, about 1 minute.
  4. 4. (if using goat cheese), add cheese, stirring until it melts.
  5. 5. Add pasta to pan, toss to coat, adding reserved water as needed to make a creamy sauce.
  6. 6. Sprinkle with Parmesan cheese before serving.
  7. For the Bread-Sticks: Do this step about 40 minutes to an hour before starting on pasta.
  8. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  9. STEP 2
  10. Whisk sugar, oil, and salt into yeast mixture. Add flour basil and garlic and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 20 min. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
STEP 3
  1. Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 20 to 40 min. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and roll out onto floured surface. Place dough on oiled pan, brush with olive oil, sprinkle with cheese, sea salt.
Heather Riggleman https://heatherriggleman.com/

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