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

1 big serving – perfect for a quick lunch


  • 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


  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!

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