Sprout n Nut Pasta
One of the things we’re always telling people is that once you get the concepts down, plant-based eating is super easy (and inexpensive). One of those concepts is the bowl, which is essentially a grain base and a bunch of veggies, fats, and basically whatever you have around on top. (Our shiitake “bacon” is a perennial bowl favorite.)
The key is don’t overthink it. Fresh ingredients make great food. Period.
This is one of our favorite lunches and it’s a perfect example.
About 2 C. brussels sprouts
1/4 C. pine nuts (sub roasted pumpkin seeds or similar)
Favorite pasta, cooked
Heat about 2 T. oil in a wok or sauce pan. (If you’re watching fat, you can just steam it with a little water or broth.) Toss in sprouts and stir to coat. Cook for a few minutes on medium, stirring periodically, until sprout leaves start to brown.
Stir in pine nuts and salt and pepper to taste. Cook for about two minutes more (being careful not to burn the pine nuts).
Spoon sprouts over pasta. Add additional oil if desired, nooch (nutritional yeast), oregano, avocado… Whatever floats your boat.
In the dish above, we included some broccoli and cooked part of the time with a lid on the wok to help steam it.
If you’re concerned about protein, you can use a protein-packed pasta, such as those made from lentils or chickpeas. We used quinoa pasta in the dish above.