Easy Brussels Sprouts Penne (from Fresh Italian Cooking for the New Generation)
Spicy jalapeño, crunchy brussels sprouts, and mushrooms combine to create this fiber-packed weeknight pasta meal that proves you can stay slim while eating pasta. Recipe from Alex Caspero's Fresh Italian Cooking.
dinner, entree, lunch
dairy-free, vegan, vegetarian
AuthorAlexandra Caspero Lenz, RD
8ouncespenne pastaI used whole wheat
2tablespoonsextra virgin olive oildivided
6minced garlic cloves
8ouncesthinly sliced brussels sprouts
1/4teaspooncrushed red pepper flakes
1/4teaspoonfreshly ground black pepper
2tablespoonsfresh lemon juice
1/4cupvegan parmesan cheeserecipe below, may also use "regular" parmesan cheese if preferred/not vegan
Bring a large pot of salted water to a boil. Add penne and cook to al dente according to package directions. Drain and set aside.
Meanwhile, heat large cast-iron or sauté pan over medium-high heat and add 1 tablespoon oil, Add sliced jalapeño and garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until lightly browned, about 5 minutes. Add remaining 1 tablespoon of oil, brussels sprouts, Italian seasoning, crushed red pepper flakes, and salt and pepper and sauté until sprouts soften and then begin to crisp, about 5 minutes. Spread sprouts around pan and press down to flatten. Let sear for a minute and then stir and repeat. (This helps brown the sprouts to make them crispy. You may need to do this in batches depending on the size of your pan, you are aiming for crispy leaves!)
Add the cooked penne to the pan and toss until everything is well mixed. Stir in lemon juice and (vegan) parmesan cheese, and serve.
This recipe originally appeared on GratefulGrazer.com.