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