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Pesto Rigatoni

with Crispy Brussels Sprouts & Sun-dried Tomatoes

dinner

Italian Dinner Hearty Vegetables Leafy Greens Pasta Nuts High-Protein Soy-Free Comfort Foods Seasonal Menu Quick and Easy Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
670
FAT
32g
CARBOHYDRATES
89g
PROTEIN
26g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 6 oz whole wheat rigatoni
  3. Fresh basil
  4. 4 oz curly kale
  5. 2 oz scallion cashew cheese
  6. 2 tbsp almonds
  7. 2 cloves garlic
  8. ¼ tsp red chile flakes
  9. 1.5 oz sun-dried tomatoes
  10. 3 tbsp + ½ tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: wheat, tree nuts
Nutrition

TOOLS

  • Food processor
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the Brussels sprouts

Preheat the oven to 450°F. Bring a large pot of salted water to a boil for the rigatoni. Trim the ends off the Brussels sprouts and peel off and reserve as many leaves as you can. Add the leaves and cores to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until crispy and brown in places, about 6 to 7 minutes.

2
Cook the pasta

Add the whole wheat rigatoni to the boiling water. Cook, stirring occasionally, until just al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return rigatoni to the pot off of the heat and stir in ½ tsp olive oil and a pinch of salt.

3
Blend the pesto

Pick the basil leaves. Destem the kale. Add basil leaves, kale leaves, scallion cashew cheese, almonds, garlic, red chile flakes, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with ½ tsp salt and ½ tsp pepper and blend pesto until smooth.

4
Mix it up

Add most of the roasted Brussels sprouts and sun-dried tomatoes (reserving a small amount for garnish) to the rigatoni in the large pot. Add the kale pesto and stir to combine. Return the pot to medium heat and stir the pesto rigatoni until hot, about 1 to 2 minutes.

5
Serve

Divide pesto rigatoni between large plates or bowls. Top with the reserved sun-dried tomatoes and Brussels sprouts. Mangia!