Gluten-Free Tahini Pasta with Brussels Sprouts, Capers & Pistachios
Updated Mar 14, 2019, Published Mar 01, 2019
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This Gluten-Free Tahini Pasta with Brussels Sprouts, Capers & Pistachios is full of flavor and fresh ingredients for a meat-free dish you’ll love no matter your dietary preference, whether you’re a meat-eater, a vegetarian, or a vegan.
Tahini Pasta with Brussels Sprouts, Capers & Pistachios
Ingredients
For the pasta:
- 16 ounces fresh Brussels sprouts, , ends trimmed and halved
- Gluten-free coconut oil/olive oil spray
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- 12 ounces gluten-free fettuccine noodles, (or pad Thai noodles)
- ½ - 1 cup capers, , to taste
- 1 cup shelled pistachios
- Parmesan cheese, (or vegan Parmesan), for garnish
For the tahini sauce:
- ½ cup vegetable broth
- 3 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- Place Brussels sprouts on a baking sheet, spray with oil, and sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes, tossing occasionally.
- Cook pasta according to package directions. (Note: I like to add olive oil and salt to the water to keep the noodles from sticking together.)
- Blend all sauce ingredients together in a food processor/blender.
- Drain pasta, add it back to the pot and toss it with the sauce.
- Add the Brussels sprouts and capers to the pot and stir. Serve the pasta in bowls and top with pistachios and Parmesan cheese.
Nutrition
Calories: 1285kcalCarbohydrates: 171gProtein: 54gFat: 48gSaturated Fat: 7gCholesterol: 142mgSodium: 1334mgPotassium: 2238mgFiber: 24gSugar: 13gVitamin A: 2035IUVitamin C: 197.4mgCalcium: 270mgIron: 11.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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