I have a pasta recipe that is a strong candidate to be one of the new favorites, so rejoice. I whipped this Rigatoni with Brussels Sprouts, Kale Pesto, and Lemon on a recent week night as part of my recipe test for Plant-Based. RESET, put the two bowls on the table in front of me and Adam, and then … silence. It was one of those moments when we were swept away by the perfection of the food, there were simply no words. All we could do was chew and devour. Since then, we’ve done it a few times and even tried it with a few different ingredient tweaks (hello, cauliflower!)
I personally love pasta high pack vegetable-to-noodles ratio. Vegetables not only add a lot of flavor, nutrition, and interesting texture, but they’re also a great way to help me eat pasta on a weeknight without feeling like I’m carb-loading. I think that sometimes, pasta has a reputation for being “addictive” when it can actually be a regular part of a really healthy diet, especially when seen as a canvas for countless people. delicious vegetables. I’ll continue my pasta campaign below (lol), but first, what makes this Brussels sprout bread so delicious?
First, the sprouts are cooked with lots of garlic and shallots until caramelized and crispy, just the way I like them. Once you add the pasta, it’s all mixed with the softest, most delicious kale pesto, which is the weirdest way to wrap in so many nutrient-rich greens. (It’s my new secret weapon for converting kale haters.) The savory parmesan layer and crunchy walnuts at the bottom are what bring this whole dish to the fore.
Read on for everything you need to know about this Rigatoni with Brussels Sprouts, Kale Pesto and Lemon, and check out the recipe at the bottom of the page. And don’t forget to subscribe RE: Our Free Plant Based SET! The full 5-day plant-based menu will be in your inbox on January 21st.
Is pasta good for health?
One thing I notice when we travel to Italy is that everyone eats Italian food with every meal. Like, we’re not going to eat sushi or Mexican food while we’re in Rome. And you know what’s fun? Although I’ve eaten my way through Italy many times, I’ve enjoyed pasta, fresh mozzarella, gelato, and alcohol every day — I never gained weight on any of those trips. How can that be?
Well, for one thing, I believe that when we are fully present in our meals, enjoying the taste of every bite the way they do it in Italy, our bodies can properly metabolize and digest our food. When we slow down and really enjoy ourselves, those fullness signals can reach our brains to let us know that we’ve had enough and it’s time to drop the fork. We are happy to have an experience that we feel satisfied with. Europeans are generally a lot better off than most Americans, and when I was in Italy it was easy for me to fall into this slow-paced, gobbling state.
The US News and World Report 2022 once again rating The Mediterranean diet is the healthiest in the world, citing benefits such as weight loss, heart and brain health, cancer prevention, and chronic disease prevention. It includes healthy fats like extra virgin olive oil, pea’s tree, lean protein, veggies and pasta (hallelujah!!). It’s really less of a diet than a lifestyle, as staying physically active and hanging out with the people you care about are important components of the plan.
One of my favorite aspects of the Mediterranean diet is that it doesn’t ban entire food groups, which, for a food lover like me, is a balanced way to stay healthy without sacrificing health. give birth to some joy in life. Pasta is meant to be enjoyed, in reasonable quantities, and it’s the perfect blank slate to unleash your creativity in the kitchen and incorporate all sorts of colorful, healthy and delicious ingredients. season.
How To Make This Rigatoni With Gluten-Free Brussels Sprouts
For this recipe, I used my favorite indoor unit, which is Collezione Rigatoni from Barilla. It has the perfect al dente texture that makes it almost taste homemade, and gives the kale something to cling to so it coats each piece of pasta lightly.
I know that many of you avoid gluten, so this recipe can be easily made gluten-free by swapping for a gluten-free pasta like Banza. They have a solid oil-shore, and I really like that it boasts 20 grams of protein and 8 grams of fiber per serving, thanks to the fact that it’s made with chickpeas.
A few tweaks to this recipe
One of the best things about vegetarian pasta is that it’s infinitely customizable. Here are some alternative ideas:
- Exchange Brussels cabbage for cauliflower. Last week, I wanted to make this pasta, but I didn’t have Brussels sprouts on hand. That’s when I realized that just about any other cruciferous vegetable could do the job nicely, especially the pretty head of cauliflower I picked at the farmers market. I cut it into flowers about the same size as a loofah, and prepare them like a Brussels sprout.
- Instead of Rosemary, add any hardy herb. Think fresh oregano, thyme or sage… and if all you have is a jar of dry Italian seasoning, that works too — just add half the amount the recipe calls for.
- Try a different nut. I love the rich, almost creamy texture of walnuts, but this recipe would be great with chopped toasted almonds, hazelnuts, or even pine nuts! If you’re using a different nut as the final topping, I’d use the same nut when making the pesto.
- Add golden raisins. If you like a little sweetness in your noodles like I do, try adding an extra ingredient of golden raisins to create a delicious foil for the olives. Yum.
How to duplicate this recipe to feed a crowd
Most pasta, including this one, are super simple to make for a crowd. The main factor to consider here is that you want to avoid crowding the pan when sautéing the Brussels sprouts so they turn caramelized and crispy, rather than steaming. You have two options here:
- Sauté your two batches of sprouts in two batches, then return them all to the pan with the pasta.
- OR, it’s easy to make your own by baking the Brussels sprouts in a 450 F oven for about 25 minutes until golden brown, then sautéing with the garlic and shallots. It’s a slightly different process, but more convenient with a similar result.
Look for the recipe for this Rigatoni with Brussels Sprouts, Kale Pesto and Lemon, which is part of RE: Plant-based SET, the new 5-day meal plan will hit your inbox on January 21st! With delicious breakfast, lunch, and dinner recipes, this is the week’s worth of meal that will leave you feeling lighter, brighter, and full of energy. Sign up here!
