#BRUSSEL SPROUT PASTA PLUS#
#BRUSSEL SPROUT PASTA FREE#

Boost the flavor by adding a dollop of pesto on top of the finished pasta dish.This not only adds lots of protein, but it also adds a ton of flavor to the dish. To add extra protein or flavor, start by sauteing some vegetarian sausage crumbles, lean turkey sausage, or chicken sausage.Consider adding a canned of drained diced tomatoes or sundried tomatoes to add even more flavor to the dish.From kicking up the sauce, adding extra protein, or adding more veggies - these ideas are great ways to make the dish exactly what you are craving. There are so many ways to customize this recipe and make it your own. Then simply cut into thin pieces using a sharp knife. Sharp Knife: If you are comfortable with your knife, you can also shred the sprouts by hand.Add the shredding disk to the food processor and quickly shred the brussels sprouts. Wash the sprouts and remove any brown, outer leaves. Food processor: Another quick option is the food processor.Usually, these are pre-washed and finely shredded, which can cut 5-10 minutes off the prep time. Buy pre-shredded: If you need something quick, look for the pre-shredded sprouts in the produce area of your grocery store.There are a few ways to shred the sprouts: This recipe uses shredded brussels sprouts to ensure that the sprouts cook quickly and can be enjoyed in every bite. Parmesan and ricotta cheese: If you are looking for a vegan recipe, swap in some nutritional yeast and leave out the ricotta cheese or use a plant-based version.Lemon: With all the earthy flavors in this pasta, the lemon adds a fresh and bright flavor.

#BRUSSEL SPROUT PASTA FREE#

If you love more herbal notes, feel free to add some Italian seasoning, thyme, or rosemary as well.

Garlic, onion, and seasoning: To develop the flavor of the pasta and sauce, this recipe starts with a combination of onion, garlic, red pepper flakes, salt, and pepper.

Cannellini beans: To add some protein to this recipe, cannellini beans are a great option with their mild flavor.

Asparagus, broccoli, cauliflower, kale, and spinach would all work as well. Consider cabbage or bok choy for a similar flavor.

Brussels sprouts: The star of this recipe is the Brussels sprouts, but if you don't have any on hand, another veggie will work.

This includes regular pasta, gluten-free varieties like chickpea or lentil pasta, and low-carb pasta options.

Whole wheat pasta: Since the pasta in this recipe is cooked separately, the recipe can be made with any type of pasta you have on hand.

Here are the key ingredients for this recipe and some easy swaps if you need them. Make sure to get the sprouts to caramelize a bit during cooking to add just a touch of sweetness to the dish and if you like things spicy, add some extra red pepper flakes. Trust me, this pasta dish is bursting with flavor. It adds the perfect amount of earthiness and is paired with lemon, Parmesan, lots of garlic, and red pepper flakes. Lately, I have loved working this yummy veggie into pasta dishes. But now they reign as one of my top veggie choices and I am constantly roasting them, tossing them in salads, and looking for new ways to utilize the lovely Brussels sprout. Considering I grew up in the '80s where virtually every kid's show mocked the Brussels sprout, I never had really had them until I was an adult. Then to kick up the flavor, it's finished with tons of fresh lemon juice, Parmesan cheese, and a dollop of ricotta.īrussels sprouts are high on my list as one of my very favorite vegetables. Season with additional salt and pepper to taste.ĥServe with lemon wedges and additional Pecorino Romano on the side.Looking for more plant-based meals? This delicious Brussels Sprout Pasta is packed with vegetables, beans, and whole-wheat pasta. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.ĤOff heat, stir in lemon juice and zest. Add pasta, Brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Transfer to plate.ģAdd butter to the now empty skillet over medium heat. olive oil to the skillet and repeat with remaining Brussels sprouts. Transfer to a plate and season with salt and pepper. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. oil in a large skillet over medium-high heat. Drain, reserving 1 ½ cups pasta cooking liquid.ĢWhile the pasta cooks, heat 1 Tbsp.

Add pasta and cook until al dente according to package directions.

#BRUSSEL SPROUT PASTA PLUS#

1/3 cup grated Pecorino Romano cheese, plus more for servingġBring a large pot of salted water to a boil.1 pound Brussels sprouts, thinly sliced, some outer leaves reserved for serving Kosher salt and freshly ground black pepper.Change the way you experience Brussels sprouts with this delicious and easy Brussels sprout pasta, a quick and healthy meal to end the week.

Brussel sprout pasta