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Pesto al Rigatoni

with Crispy Brussels Sprouts & Sun-Dried Tomatoes

dinner

Chef's Choice Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes High-Protein Soy-Free Italian Hearty Vegetables Nuts Pasta Dinner
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
620
FAT
26g
CARBOHYDRATES
86g
PROTEIN
20g

MAIN INGREDIENTS

  1. 2 cloves garlic
  2. 8 oz Brussels sprouts
  3. 6 oz whole wheat rigatoni
  4. 1.5 oz sun-dried tomatoes
  5. ¼ cup vegan basil pesto
  6. 2 tbsp vegan parmesan
  7. ¼ tsp red chile flakes
  8. 1 tbsp vegetable oil*
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the Brussels sprouts

Bring a large pot of salted water to a boil for the rigatoni. Preheat the oven to 400°F. Peel and mince the garlic. Trim the ends off the Brussels sprouts and use your hands to peel off and reserve as many leaves as you can.

2
Roast the brussels sprouts

Add the Brussels leaves and remaining cores to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast Brussels until they are crispy and brown in places, about 6 to 7 minutes.

3
Cook the pasta

Add the rigatoni to the boiling water. Cook, stirring occasionally, until al dente, about 12 to 14 minutes. Reserve ¼ cup of the pasta water and drain the pasta.

4
Mix it up

Return the now empty large pot to medium heat and add 1 tbsp olive oil. Once the oil is hot, add the minced garlic and cook until fragrant, about 30 seconds. Add ¾ of the crispy Brussels sprouts and sun-dried tomatoes (reserving the remainder for garnish), cooked rigatoni, and basil pesto. Cook, stirring frequently, until heated through, about 1 to 2 minutes.

5
Serve

Divide rigatoni al pesto between large plates and top with the remaining crispy Brussels sprouts and sun-dried tomatoes. Sprinkle with parmesan and as many red chile flakes as you’d like. Mangia!