I refuse to lie to you. This is a different pasta recipe. This is not creamy walnut pesto pasta, or spaghetti with roasted summer vegetables or even vegan pasta Bolognese. This is vegan spaghetti with Brussels sprouts.
Like, seriously Brussels sprouts? What have I become?
Next thing you know I’ll be buying chia seeds from the organic store. Oh, yeah I did that yesterday. Seriously what has gotten into me this year? Some curious health freak? Damn.
The worst thing is I can’t deny that this pasta is actually really good.
It’s different because it’s very “cabbage-y” to me, but in a good way – I really love it. It’s spicy, tasty, makes me feel like I’m home again and actually makes me wanna eat more.
I am scared. I see chopped Brussels sprouts.
And I said it out loud and got goosebumps. So how is your day?
HEALTH AND BEAUTY BENEFITS
While it’s a little different from my other pasta recipes – this pasta kinda is the same. Healthwise.
Like all of my other pasta babies it’s good for your skin and your health, because it’s fiber and antioxidant-loaded, but also like the name says it it’s quite heavy on the cruciferous side.
I have never eaten that many Brussels sprouts in my life! And I’m not lying. Up until last month I always hated on them. Until I made the Quinoa and Brussels sprouts health monster.
Brussels sprouts have a lot of benefits that I regret missing out on all these years.
The two major ones are that they support the liver at detoxification and protect against cancer.
So if you’re like me a month ago and hate their guts, but they’re on sale right now and you’re curious what happened to Benjamin Button and whether or not you can make Brussels sprouts work for you – try and make this pasta.
I think it will change your mind and your life.
- 2 cups brussels sprouts – about 300g
- 200g whole grain pasta
- 2 garlic cloves
- 1 tbsp tomato paste
- 1/2 cup oat milk
- 1 tbsp olive oil
- 10 leaves basil
- 10 olives
- optional: artichockes and capers
- some chilli peppers
- Cook pasta according to packaging instructions.
- Cook Brussel sprouts – cut in quarters (head quarters), toss in a large skillet and add some water (1/3 cup), cover with the lid and cook for 8-10 minutes. Remove lid and add some oil, stir well for 1-2 min until a little brown.
- Add garlic, olives, capers, artichockes and stir together quickly.
- Add tomato paste with chilli oil and then the oatmilk, stir well, cook 1 min and add pasta – stir well together and enjoy!
vegan, high-fiber, antioxidant rich, heart-healthy, anti-cancer, detoxifying