I have to admit: I haven’t really purchased groceries in the last two weeks. Ever since returning home from Europe, I’ve been trying to actively clear out my fridge and pantry. My fridge, freezer and cabinets all came with my place when I purchased it nearly 5 years ago – little did I know how small these compartments were! Sure, they’re great for a single person but not a single person that loves to host and cook!
In attempt to keep this trend alive, I thawed out some leftover vegan pesto and blanched Brussel sprouts my mom had packed for me during the easter holidays. I had originally intended to make Brussel sprout fritters but the grating, forming and frying just seemed like too much work and I wanted to stay vegan if possible. So, I went with one of my go-tos. Pasta. This time I created a wonderfully hearty, yet light, Brussel sprout, parsley and pesto rotini.
I cannot express how often I eat pasta. It’s a great way for me to get the carbs I need but also a great amount of vegetables and fiber. People seem to relate pasta with being unhealthy but since I am so used to bulking it up with a mountain of vegetables, it’s more like vegetables with pasta.
My meals are always veggie-packed and this recipe was no different. Blanched and sliced Brussel sprouts, one whole bunch of Italian flat leaf parsley, and little pesto goes a long way. The rotini is there to satisfy that carb craving you might have and its twirls and ridges to catch all the wonderful garlicy pesto sauce.
BRUSSEL SPROUT, PARSLEY & PESTO ROTINI - serves 6
1 (500g) pkg rotini
½ lb Brussel sprouts, blanched, halved and sliced
1 bunch Italian flat leaf parsley, leaves only, chopped
½ cup pesto, homemade preferred
salt + pepper, to taste
In a pot of heavily salted boiling water, cook the rotini according to packaged directions until al dente, about 6 minutes. Drain and transfer to a serving bowl.
Toss the pasta, Brussel sprouts, parsley, and pesto together until well-mixed. Season with salt and pepper to taste.