While this may sound like a strange combination, let me tell you why this works. Roasted cabbage and kale lend a hearty texture, as well as a depth of flavor that is needed for this meat-less dish. By the way, if you haven’t roasted cabbage, DO IT. It’s amazing all on its own!
The “buerre noisette”, or “hazelnut; or brown butter” imparts a wonderful nuttiness that plays so well with the parmesan cheese and broccoli. If your mouth isn’t salivating yet; here’s another reason why this is great: It’s made with protein pasta shells. Made from chickpeas, this is a great way to boost up your protein intake. It does take a little longer to cook than your average pasta, and has a different texture, so I simply pan-fried the cooked shells in “buerre noisette” and it creates a little sauce to tie the whole thing together.
Of course you can substitute any of your favorite vegetables, but I do recommend roasting them. You can also just use regular old pasta and it would be delicious, but definitely don’t leave out the butter.
Roasted Cabbage + Kale Pasta in Buerre Noisette
- 8 ounces Chickpea pasta shells (I used Banza brand, any pasta will do)
- 1 bunch Lacinato kale (sliced thin)
- 1.5 Cups Red cabbage (sliced thin)
- 1/4 Cup (approx) Olive oil (as needed)
- 1 teaspoon Garlic (minced)
- 1 small Red onion (sliced thin)
- 1 Cup Fresh broccoli, cut into florets
- 2 Tablespoons Butter
- 1 Tablespoon Freshly grated parmesan cheese (as needed)
- Kosher salt + pepper, to taste
Preheat your oven to 400 F. On a sheet pan, mix the cabbage and kale together, drizzle olive oil and kosher salt. Bake until they both have reduced in size, have darkened in color and are crispy around the edges. Reserve.
While the vegetables are roasting, cook your pasta according to the box instructions, and reserve.
In a large saute pan, caramelize the onions, and add the garlic until fragrant. Next, add the broccoli in, and cook until bright green.
Remove the onion and broccoli mixture and mix on the sheet pan with the rest of the vegetables. In the same saute pan, add your butter and allow to get slightly brown – it should also smell nutty.
Add your cooked pasta shells in, and allow them to crisp up around the edges. (add more butter here if needed) Add the rest of your vegetables in and mix thoroughly. Check for seasonings, adjust and top with freshly grated parmesan before serving.