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!
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