Brussels sprout, walnut and lemon pasta
Shredded sprouts fried until the edges brown, with toasted walnuts, chilli and lemon. One for anyone who thinks they dislike sprouts.
Made without gluten ingredients.
Method
- Put a large pan of salted water on to boil. Trim the sprouts and slice them as thinly as you can. Peel and slice the garlic, roughly chop the walnuts, and zest and juice the lemon.
- Toast the walnuts in a dry frying pan for 2 minutes, then tip them onto a plate.
- Add the olive oil to the same pan over a high heat. Fry the sprouts with a pinch of salt for 5 to 6 minutes, stirring now and then, until bright green with browned edges.
- Add the garlic and chilli flakes for the last minute.
- Cook the gluten-free pasta for the time on the packet, keep a mug of the cooking water, then drain.
- Tip the pasta into the sprouts with the lemon zest and juice, nutritional yeast and a splash of cooking water, and toss for 1 minute. Season well with salt and pepper.
- Scatter the walnuts over and serve.
Tip If you have a food processor with a slicing blade, use it on the sprouts. It takes seconds and the shreds come out even.
Per portion
| Energy | 688 kcal |
| Protein | 16 g |
| Carbohydrate | 85 g |
| of which sugars | 6 g |
| Fat | 30 g |
| of which saturates | 4 g |
| Fibre | 10 g |
| Salt | 0.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- brussels sprouts250 g
- walnuts40 g
- lemon1
- garlic2 cloves
- chilli flakes1 tsp
- olive oil2 tbsp
- nutritional yeast1 tbsp
