Leek and Brussels Sprouts Pasta
This delicious Leek and Brussels Sprouts Pasta will have you going back for seconds! Easy, quick and so flavorful. Choose gluten-free pasta for a delicious gluten-free dinner.
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
* To roast the walnuts, place them on a baking sheet (no oil) and bake in the oven for 8 – 10 minutes. Until golden and fragrant.