Quick, simple and so flavorful. This comforting Leek and Brussels Sprouts Pasta is ready in 20 minutes and is loaded with goodness.
Don’t love Brussels sprouts? Think Brussels sprouts have a strong flavor? Then try shaving and sauteing your Brussels sprouts with a little olive oil, leeks, white wine and lemon juice, the flavor will become mild and delicate. Add whole wheat pasta and roasted walnuts and, trust me, you are going to be loving Brussels sprouts all of a sudden. So, if you do hate Brussels sprouts, I truly believe this pasta recipe could change your mind.
This secretly vegan pasta is made with simple, nourishing ingredients like leeks, Brussels sprouts, garlic and walnuts. I used whole wheat spaghetti to make it more nutritious. And yes, there’s wine, but some of the alcohol will evaporate when you cook it. This wholesome plant-based dinner is so easy and delicious, you are going to be making it on repeat.
The recipe was inspired by a pasta dish I saw on the amazing cookbook Vegan Cuisine, by Jean Christian Jury. I just simplified the recipe and added my own touch. Hope you love it as much as I do.
For the Brussels sprouts fans out there, here’s another favorite for you to try: Roasted Brussels Sprouts Salad.
If you try this easy pasta recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Leek and Brussels Sprouts Pasta
Ingredients
- 5.5 oz or 160 grams of whole wheat spaghetti or your favorite gluten-free version
- 1 ½ Tbsp olive oil
- 1 small/medium leek, thinly sliced – white and light green parts only
- 1 cup Brussels sprouts, shaved or very thinly sliced – about 4 oz or 120 grams
- 2 garlic cloves, minced
- ¼ cup white wine
- 2 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- ½ tsp lemon zest, tightly packed
- 3 Tbsp roasted walnuts, finely chopped*
- Salt and pepper to taste
Instructions
- Cook the pasta according to instructions (cook it al dente). Reserve ⅓ cup of pasta water before draining it.
- While the pasta is cooking, heat olive oil in a large pan over medium heat. Add leek, brussels sprouts, garlic and a big pinch of sea salt. Sauté for 6 - 8 minutes, until the vegetables are slightly golden.
- Add the white wine and cook, stirring, until most of the wine is gone.
- Add pasta, nutritional yeast, lemon juice, lemon zest and the reserved pasta water. Cook, stirring, for a few more minutes, until the pasta water has evaporated.
- Turn off the heat and add salt and pepper to taste.
- Serve immediately and top with the roasted walnuts and an extra drizzle of olive oil.
- Enjoy!
Notes