- 700 grams Whole grain rice spirelli (aka fusilli)
- 4 red peppers
- 4 red chili peppers
- 4 large cloves of garlic
- 800g chunky tomatoes, filling weight
- 500 grams Brussels sprouts, cleaned
- 1 bunch of parsley
- 6 tbsp maple syrup
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 teaspoon sea-salt
First, cut the Brussels sprouts in half and place them cut side down on a baking sheet lined with baking paper. Bake the Brussels sprouts in a preheated oven at 200 degrees for about 30 minutes until golden brown.
Remove the seeds from the peppers and dice them into large pieces. Remove the stems from the chili peppers, cut two pods completely into rings including the seeds, split the other two pods in the middle and remove the seeds. Then cut it into strips. Peel the garlic and chop roughly.
Fry all the vegetables together in a large pot without fat and roast briefly. Then add the diced tomatoes and simmer for about 20 minutes over medium heat with the lid closed. Then remove from the heat.
Roughly chop the parsley and add it to the pot. Puree the vegetables well together with the parsley. In the meantime, cook the pasta in salted water according to the package instructions until it is al dente – but please not too soft.
Meanwhile, add maple syrup, salt, lime and lemon juice and season well again. At the end of the baking time, place the Brussels sprouts in a bowl and season with 1 – 2 additional pinches of salt. Mix well and add to the pot with the pureed sauce. Mix in portions with the pasta in a bowl and serve immediately.