Plant-based amateurs #3: Orecchiette with brussel sprouts and cherry tomatoes

1 big serving – perfect for a quick lunch

Ingredients:

• 2 hands full of orechiette (or another type of pasta)
• 1 red onion (sliced into half rings)
• 2 cloves of garlic (chopped into very small pieces)
• 2 hands full of brussel sprouts (sliced into quarters)
• 2 hands full of cherry tomatoes (sliced into halves or quarters)
• 2-3tbsp of olive oil
• 1tsp of dried dill
• some chili flakes
• some pepper
• some salt

Preparation:

1. Fry the onion and garlic in olive oil until they become a bit transparent. Meanwhile, set up water and boil pasta.
2. Add cherry tomatoes and brussel sprouts to pan with onion and garlic and fry for 5-10min, together with a bit of extra water.
3. Add dill, salt & pepper and chili flakes to pan.
4. Add the cooked orecchiette to the mix of veggies (perhaps with a little extra oil) and see if it’s sufficiently spiced for you.

Ready to eat!