add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
https://s3.amazonaws.com/ka-images-prod/mastheads/korean-bibimbap-2.jpg

Creamy Tahini Pasta With Roasted Brussel Sprouts And Pistachios (vegetarian)

Creamy, warm, comforting pasta with tons of beautifully roasted brussel sprouts, nutty tahini sauce, toasted pistachios with a bite from the parmesan and capers.

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 lbs brussels sprouts, bottoms cut off and outer leaves trimmed, cut in 1/2 or 1/4s

3.5 oz jar capers, drained and chopped fine

1 - 8 oz box pasta of your choice (i used banza rotini)

1 yellow onion, chopped

1 tablespoon olive oil

sauce

1/2 cup vegetable or bone broth

3 tablespoons tahini

1 juice of lemon

salt and pepper to taste

2 tbl nutritional yeast

2 cloves garlic

salt and pepper to taste

toppings

1/2 cup parmesan cheese for topping (top with nutritional yeast for vegan, or non dairy cheese)

1/2 cup roasted pistachios, crushed/chopped

fresh parsley, chopped (optional)

Preparation

1Preheat the oven to 425 and prepare 2 baking sheets with parchment paper.

2Cut the ends off of all the Brussels sprouts and then cut them in 1/2 if they are small 1/4 if they are large. Chop your onion.

3Place all of the Brussels sprouts and onion onto one sheet pan, drizzle with 1 tablespoon olive oil and mix to coat. Separate the onion and brussels sprouts between the 2 sheet pans in an even layer. Season with salt and pepper.

4Roast for 15 minutes-20 minutes, tossing once for even roasting. They are done when they are tender and starting to crisp. Remove from oven, set aside.

5While vegetables are roasting, start your water for boiling pasta adding a pinch of salt to the water.

6Make the sauce by blending all the sauce ingredients in a blender, place in the fridge until ready to use.

7Chop your capers, pistachios, and parsley if using, set aside.

8Cook pasta according to the box directions, and drain.

9Place your roasted Brussels sprouts and onion in a large bowl, top with pasta, capers, and sauce. Mix ingredients gently until it is all coated with the sauce.

10Portion out the pasta and vegetables into bowls, top with pistachios, parsley, and either parmesan cheese, nutritional yeast, or non dairy cheese.

11Enjoy!

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×