Roasted Vegetables with Sprouted Grains Pasta

Roasted Vegetables with Sprouted Grains Pasta | |Roasted Vegetables taste so delicous with our Lemon Brown Butter Sauce and Sprouted Grains Pasta!

5 from 6 reviews

Sprouted Pasta is an alternative grain that is nutty and delicious with lots of health benefits! Combined with roasted veggies and a lemon brown butter sauce and topped with Craisins and fresh Parmesan – it’s delicious! You can adjust the type or amount of vegetables and/or pasta to your liking…this recipe can be flexible!




  1. Cook pasta according to package directions. Make sure and reserve about 1/2 cup cooking water before draining pasta! Drain and toss with 1 T. olive oil. Keep 1/2 the pasta (about 6-8 ounces) for this recipe and put the balance in a zip lock for another meal!
  2. Toss all veggies in 2 T. olive oil and roast in 400 degree oven for about 15-20 minutes, or until veggies are tender and kale is crisp.
  3. In the meantime, heat the butter in a large skillet over medium low heat until the butter begins to foam. Add the shallots and cook for 1-2 minutes, until they begin to brown.
  4. Increase heat to medium and add sage leaves, cooking until they turn crisp, about 1-2 minutes. Remove leaves from heat. Sage adds a nice flavor to the butter.
  5. Add 1/4 cup cooking water to browned butter in skillet and stir. Add the roasted vegetables, Craisins and pasta to skillet. Toss gently and add salt, pepper, lemon zest, lemon juice, and 1/4 cup Parmesan. Toss again. Taste and adjust seasonings and cooking water if needed.
  6. Divide pasta among bowl and top with additional Parmesan. Serve immediately and enjoy!


Depending on the time of year, you may want to include other vegetables. Feel free to create a combination that pleases you!
I tried to balance the amount of pasta versus vegetables. That too can be adjusted to taste.