Easy Brussels Sprouts Penne (from Fresh Italian Cooking for the New Generation)
Spicy jalapeño, crunchy Brussels sprouts, and mushrooms make this fiber-packed weeknight pasta entree a must-try. Recipe from Alex Caspero's Fresh Italian Cooking.
Course dinner, entree, lunch
Cuisine dairy-free, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Alexandra Caspero Lenz, RD
Ingredients
8ouncespenne pastaI used whole wheat
2tablespoonsextra virgin olive oildivided
1sliced jalapeño
6minced garlic cloves
8ouncessliced mushrooms
8ouncesthinly sliced brussels sprouts
½teaspoonItalian seasoning
¼teaspooncrushed red pepper flakes
½teaspoonsalt
¼teaspoonfreshly ground black pepper
2tablespoonsfresh lemon juice
¼cupvegan parmesan cheeserecipe below, may also use "regular" parmesan cheese if preferred/not vegan
Instructions
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.