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#Brussel sprout pasta plus

Heat the 1 tablespoon olive oil in a medium skillet over medium/high heat.Drain and toss with a little olive oil to keep the pasta from sticking together. Prepare the pasta according to the instructions on the package, cooking until al dente. Make the pasta: Bring a large pot of salted water to a boil.Make the white miso sauce: In a high speed blender, combine the almonds, miso paste, garlic, Dijon mustard, almond milk, lemon juice, olive oil, and salt and blend until smooth.Preheat the oven to 400☏ and brush a 7x9-inch or similar size baking dish with olive oil.Love creamy vegan pasta as much as I do? Try these shells with broccoli or this pumpkin penne. Bake, then top with chives and/or tarragon. If you’re like me, you’ll top it with a sprinkle of hemp seeds, panko bread crumbs, and a generous drizzle of olive oil. If you live with picky eaters you may want to go that route. Once you have everything in the baking dish, you could technically top this pasta bake with a cup of melty mozzarella cheese or a healthy shaving of fresh Parmesan cheese. It will seem like a lot of sauce, but we want a creamy pasta bake, so sauce it up!

#Brussel sprout pasta plus

This is why I precook the Brussels sprouts – plus they’re always better with a little sear to bring out their flavor.Īfter the Brussels sprouts are decently browned, combine with the pasta and pour on the sauce. Since the sauce doesn’t contain cream or cheese, it has to have a short bake time so that the sauce stays creamy in the oven. Once the sauce is made, set it aside and cook your Brussels sprouts. Yes, if you’re a super fan, you may recognize many of these ingredients from the creamy miso pasta recipe in our cookbook… it’s a wonderful combo that I’ve adapted here to make a cozy baked version.Ī quick note: I usually keep AlmondBreeze Unsweetened in my fridge at all times, so that’s what I used in this recipe, but their Almond Cashew blend would be deliciously nutty and creamy in this sauce as well. Instead of a bunch of cheese and cream, I used my secret creamy blender sauce: almonds, Almond Breeze almondmilk, white miso paste, garlic, lemon juice for tang, and a bit of Dijon mustard for the depth you want in a pasta bake. Sooooo… a creamy pasta bake it is! This veggie-ful dish is hearty yet cheese-less – it won’t weigh you down, but it will fill you up! But then I’m reminded that it still snowed here last week. Happy first week of spring! With summer on the horizon, at least in my still-Austin-based mindset, I really want to be making lighter and brighter food.

If you loved this homemade Brussel Sprout Pasta recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.This post is sponsored by Blue Diamond Almond Breeze almondmilk. In this case, I chose to pair this dish with a Dry Cider and it was absolutely delicious!

Brussels sprouts are notoriously difficult to pair with wine because of their sulfur content.

I hope you guys love this one as much as I did! Wine Pairings for Brussel Sprout Pasta: That starchy water will get stirred into the skillet at the end, giving the sauce a delicious, silky texture that clings to those noodles. It’s perfect for amping up the flavor in this dish! I love the way the mustard seeds pop on your tongue as your eating away.Īs a final note, be sure to reserve some of your pasta cooking water. Totally optional.Īs for that delicious, tangy mustard, I’m using some whole grain mustard in this recipe. Also, when I’m trimming up the brussel sprouts, I like to reserve about a handful of the leaves for garnish at the end. If they’re too close together, they will end up steaming themselves. And you’ll also need to work in batches so that you don’t overcrowd the skillet. You’ll want to thin slice your brussels sprouts so that they saute up nice and crispy. It’s a fun, modern twist on a classic pasta dish. But I’m adding a couple more fun ingredients into my version – thinly sliced and sauteed brussels sprouts and whole grain mustard. This recipe is a bit like a cacio e pepe – a simple pasta dish that combines spaghetti with pecorino romano cheese and pepper. And have you tried Smashed Brussel Sprouts? But today, I’m putting a spin on an old family favorite. I’m also obsessed with this Shaved Brussels Sprouts Salad. I love these Roasted Brussels Sprouts with Balsamic Reduction. But today, brussels sprouts are truly shining. Which meant soggy, lifeless and without any flavor. I feel like back in the day they were always steamed. Brussels sprouts used to be the last eaten dish on the dinner table.