Pasta, pasta… we all love pasta, and this Bucatini with cauliflower and Brussels sprouts is a plate you do not want to miss.

You will enjoy this delicious pasta with loads of crisp vegetables. The soft cauliflower blends well with the tanginess of the Brussels sprouts. The bucatini pasta absorbs the sauce very well.

bucatini with brussels sprouts and cauliflower

Do not let yourself be intimidated by the anchovies. You will not taste them at all, yet they provide the needed saltiness. The bread crumbs will bind the sauce. This is a must-try recipe for fall.

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If you enjoy this bucatini with cauliflower and Brussels sprouts recipe, you may want to try:

Cacio e Pepe Bucatini – A Roman Tradition

Brussels Sprouts with Bacon and Shallots

Brussels Sprouts with Caramelized Shallots

Roasted Brussels Sprouts with Balsamic Glaze

Brussels Sprouts and White Beans

Bucatini with Cauliflower and Brussels Sprouts

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bucatini with cauliflower dn brussels sprouts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Giangi Townsend
Pasta, pasta… we all love pasta, and this Bucatini with cauliflower and Brussels sprouts is a plate you do not want to miss.
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Ingredients 

  • ¾ pound bucatini pasta
  • ½ cup olive oil, plus 2 tablespoons olive oil
  • ½ pound cauliflower, cut into florets
  • ½ pound Brussels sprouts, halved
  • ½ yellow onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 4 oil-packed anchovies
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup dry bread crumbs, 1/2
  • ½ cup parmesan cheese, freshly grated
  • ½ teaspoon red chili pepper, optional

Instructions

  • In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water.
  • Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.
  • Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
  • In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.
  • Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.

Nutrition

Calories: 709kcal | Carbohydrates: 83g | Protein: 21g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 341mg | Potassium: 653mg | Fiber: 6g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 78.2mg | Calcium: 242mg | Iron: 3.3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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