Ingredients
Scale
- 3 cups of quartered Brussel sprouts
- 1 tsp garlic powder
- 2 lemons, juice
- 350 g/12 oz pasta of your choice
- 2 cloves of garlic
- 1 tbsp tahini
- 1/3 cup of toasted walnuts
- 1/3 cup of toasted hazelnuts
- 2 tbsp nutritional yeast
- 1 cup of fresh basil (optional)
- 1 red onion
- salt, pepper
Instructions
- Start by preparing your veggies. Slice onion thinly and quarter Brussels sprouts.
- Toss Brussels sprouts with garlic powder, juice of one lemon, salt and pepper, then spread out onto a baking sheet in a single layer. Bake at 200°C/400°F for 15-20 minutes, or until tender and slightly crispy.
- Meanwhile prepare pasta according to package instructions.
- For the pesto add to a food processor half of the roasted Brussels sprouts, juice of one lemon, garlic cloves, tahini, walnuts, hazelnuts, nutritional yeast and basil, then blend until creamy. Add water if needed (I added 1/2 cup water). Season with salt and pepper.
- Add pesto, the rest of the roasted Brussels sprouts and onion slices to the drained pasta and mix well. Serve warm. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan