Carrot & Brussels Pasta- vegan, gluten free, zero waste
I’m finally out of my cooking and recipe rut and it feels good! I wanted to make a creamy pasta dish with ingredients I had on hand- carrots, Brussels sprouts, cashew yogurt- and this Carrot & Brussels Pasta came together beautifully!
I urge all my clients to eat at least 1 serving of cruciferous veggies each day. These include broccoli, cabbage, cauliflower, Brussels sprouts, arugula, bok choy, broccoli sprouts, collard greens, horseradish, kale, kohlrabi, radishes, rutabagas, turnips, and watercress. Why? Because they are rich in disease preventing nutrients like vitamins C, E, K, folate, AND other minerals and antioxidants AND fiber. They’re also unique sources of glucosinolates, a large group of sulfur containing compound, that have been shown to be linked to lower cancer risks. Consuming the most nutrient dense foods, like cruciferous veggies, is THE BEST way to support optimal, sustainable, long-term health.
This recipe includes one of my favorite cruciferous veggies- Brussels Sprouts. Shredding them makes their flavor a bit more subtle and speeds up the cooking time! I can’t wait for you to try this recipe. It’s perfect for meal prepping for the week or for a quick weeknight meal!
Not only is this recipe delicious and nutritious, but also it can be made with zero waste ingredients- ingredients purchased without any plastic packaging! Enjoy!
Ingredients (serves 4)
4 large carrots
4 cups Brussels Sprouts
3 garlic cloves
2 tbsp dried parsley
3 cups dried pasta (whole wheat, spelt, chickpea pasta)
Freshly squeezed lemon juice from 1 lemon
2 tbsp non-dairy yogurt (I used my homemade cashew yogurt)
Salt & pepper to taste
Start by putting up a pot of water to boil (for the pasta) and grating the carrots and Brussels Sprouts (I use my food processor to do the grating! It saves a lot of time and effort).
Then, heat some avocado oil in a pan over medium heath and add the chopped garlic. Cook for a few minutes until the garlic is soft.
Add the grated carrots and Brussels sprouts into the pan. Sprinkle on salt, pepper and dried parsley and mix until combined. Cook for about 10 minutes until the veggies are a vibrant color and soft.
While the veggies are cooking, cook the pasta (~7 minutes in boiling water).
Once the pasta is done, drain the water and add the pasta to the pan with the veggies. Add the remaining ingredients (lemon juice, cashew yogurt, and some extra salt & pepper) and mix well.