Brussel Sprout Pasta

With my son home for college break, how could I not whip up at least one home cooked meal?


Thankfully I raised a man who loves his veggies! (Well, most of them…)


This was a big hit tonight. Fresh, different and great for a cold night in.


In salted boiling water, cook up 4 servings of elbow pasta and cook it until it’s al dente.


In the meantime, heat a few TBSP of extra virgin olive oil in a hot skillet. Add:


1 cup fresh green peas

2 cups shredded brussel sprouts

A pinch of kosher salt


Stirring occasionally, let that start to brown.


Add:

1 pinch of lemon salt (or kosher salt with a dash of lemon zest)

The juice of 1 lemon

1/8 cup pine nuts

1/4 cup white wine


Continue to cook it all down until the liquid mostly evaporates and then add:

The drained and cooked pasta

2 TBSP vegan butter

1/4 cup vegan feta


Season to taste and serve

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