Friday, May 27, 2016

Pesto Brussels Sprouts and Black Bean Pasta

When I decided to reduce my intake of pasta to steer clear of refined flours and prevent weight gain as I age, the main thing I missed was pasta with pesto. Although pesto tastes great in other contexts, I still longed for the pasta pesto experience. After I discovered black bean spaghetti, I came up with this recipe, which satisfies my pasta pesto cravings. I can eat an enormous plate of this stuff and feel great about having devoured mostly vegetables.


4 oz. uncooked black bean spaghetti
Water as per instructions on the spaghetti
2-3 lbs. Brussels sprouts
¼ c. vegetable broth (or water)
2 tbsp. olive oil
¾ c. pesto
5 oz. grated Parmesan cheese for topping


Trim and slice the Brussels sprouts into slivers.

Bring water to a boil according to the instructions on the black bean spaghetti (may vary according to brand).

Put the vegetable broth and olive oil into a deep dish frying pan. Add the Brussels sprouts, cover the pan, and simmer on low heat for about 10 minutes until tender but still crunchy. Use your judgment about when they are done. Do not overcook. You may need to add more vegetable broth to keep the sprouts from sticking to the pan. Turn them frequently.

While the sprouts are cooking, boil the black bean spaghetti. When it is done, drain it and rinse it with cool water.

When the sprouts and pasta are cooked, add the pasta to the pan with the sprouts. It takes some work to combine these two together. Toss them lightly until they are combined. Then add the pesto and mix it in evenly. (See my recipe for homemade pesto.)

This dish does not need to be served piping hot, but you can reheat it in the pan, stirring frequently to prevent scorching, if you want it hotter. Add a little extra olive oil to the pan to prevent sticking.

Serve topped with grated Parmesan. (Hot pepper flakes are also tasty with this dish if you like to spice things up.) 

Eat well, be well, live deliciously!

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