It has been a while… I know… I didn’t disappear; I just had a very busy and hectic second half of the year. I didn’t stop cooking… in fact, I created a couple of delicious dishes, but I had no time to blog about it. Here I am again, with a nutrient-dense brussels sprouts pasta dish for the winter months!
Brussels sprouts have been highlighted in this blog several times. Interestingly, 100 grams of brussels sprouts contain 3.38 g of protein, 3.80 g of dietary fibre (10% of RDA) and zero cholesterol. Click here to learn more.
Ingredients for two hungry souls or four as a starter:
- 250 g linguine (or spaghetti)
- 500 g brussels sprouts (washed and prepared)
- 2 tablespoons cashew dip (mixed with 250 g cashews, 1 teaspoon sea salt, 200 ml water, 2 tablespoons nutritional yeast, 1 teaspoon vinegar (ideally Aceto balsamico)
- 100 g smoked tofu, cut into small cubes
- Olive oil, extra virgin
- Sea salt, black pepper
Prepare the cashew dip with your high-speed blender and take 2-3 tablespoons for this recipe. Keep the rest in the fridge and use it as a dip or for other dishes.
Boil water in a large pasta pot. Cook the brussels sprouts for 5 min. Keep the cooking water and put the brussels sprouts aside. Let them cool down and cut the brussels sprouts into halves.
Boil the water again and cook the pasta “al dente.” In the meantime, put olive oil into a large pan, and roast half of the brussels sprouts with the smoked tofu cubes for a few minutes, medium heat. Keep them warm.
In parallel, mix the cashew dip with the other half of the brussels sprouts, sea salt and lemon juice in your high-speed blender. Add some cooking water as needed to get the desired, creamy texture.
Mix the pasta with the newly mixed sauce, add some more cooking water as needed. Put the pasta on large pasta plates. Add the roasted brussels sprouts and smoked tofu pieces. Serve immediately, and enjoy a creamy, nutrient-dense winter pasta dish!