Spinach & Kale Pasta with Crispy Brussels Sprouts

When you're craving a hearty pasta, look no further than this delicious gluten-free pasta tossed with a spinach & kale pesto and topped with crispy Brussels sprouts. It's divine!

SPINACH & KALE PASTA with Crispy Brussels Sprouts

Serves 4

Crispy Shaved Brussels Sprouts:

2 cups shaved Brussels sprouts

1 Tbsp EVOO

Sea Salt, to taste

Ground Black Pepper, to taste

Spinach & Kale Pesto Ingredients:

3 cups Spinach, washed

3 cups Kale, chopped, washed

1/4 cups cashews

2 Tbsp Basil, dried

1/4 cup EVOO

2 Tbsp Lime Juice

1 tsp minced Garlic

Sea Salt, to taste

Ground Black Pepper, to taste


1 (12 ounce) package Brown Rice Penne, or other GF-Vegan pasta of choice


1. Bring a large pot of water to a boil and cook pasta according to package. 

2. Preheat oven to 450F and prepare a lined baking sheet with parchment paper. 

3. In a mixing bowl, toss the Brussels sprouts together with the evoo, salt and pepper, and transfer to the baking sheet.

4. Bake for 10-15 minutes, until crisp, and set aside.

5. Once pasta is cooked, set aside 1/4 cup of the pasta water. Then drain the pasta and transfer back into the pot. 

6. Add all pesto ingredients into a food processor and process until it's a smooth consistency. Add one tablespoon of pasta water at a time until the desired consitency you is reached. 

7. Add the pesto sauce into the pot and toss together with the pasta until it's fully coated.

8. Transfer the Spinach & Kale Pasta to a serving dish and top with crispy shaved Brussels sprouts and enjoy!!