Tahini Pasta with Brussels Sprouts, Capers & Pistachios
Servings: 2 servings
Calories: 1285kcal
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: 1285kcal | Carbohydrates: 171g | Protein: 54g | Fat: 48g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1334mg | Potassium: 2238mg | Fiber: 24g | Sugar: 13g | Vitamin A: 2035IU | Vitamin C: 197.4mg | Calcium: 270mg | Iron: 11.2mg