Balsamic Brussel Sprouts with Penne Pasta Salad
1 packet wholemeal or buckwheat penne pasta
1 cup liquid vegetable stock
2 dates, pitted or 1 tbsp raw sugar
¼ cup balsamic vinegar
4 handfuls brussel sprouts, halved
4 carrots, cut into matchstick-sized pieces
1 tbsp marjoram leaves, roughly chopped
4 tbsp walnuts, roughly chopped
Cook the penne pasta until al dente and set aside.
Place the vegetable stock, pitted dates and the balsamic vinegar in a blender and blend until smooth, (if using raw sugar place the ingredients and a jug and whisk).
Heat a non-stick frying pan over a high heat and place the brussel sprouts, cut sides down. Cook for a couple of minutes until soft and charred on one side. Add the stock and balsamic mixture to the pan.
Add the carrots, then cook the vegetables until the liquid has evaporated. Add the cooked penne, marjoram leaves and stir.
Garnish with the chopped walnuts and season with salt and pepper.
Serve as a warm or cold salad.
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