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Pesto al Rigatoni with Crispy Brussels Sprouts & Sun-Dried Tomatoes
2 or 6 Serving Dinner

Pesto al Rigatoni

with Crispy Brussels Sprouts & Sun-Dried Tomatoes

Tags: High-Protein Soy-Free Chef's Choice
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
620
FAT
26g
CARBOHYDRATES
86g
PROTEIN
20g

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INGREDIENTS

  1. cloves garlic
  2. brussels sprouts
  3. whole wheat rigatoni
  4. sun
  5. vegan basil pesto
  6. vegan parmesan
  7. red chile flakes
  8. vegetable oil
  9. olive oil
  10. salt and pepper
Allergens: tree nuts, wheat
Tools: Baking sheet, Large pot
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
620
FAT
26g
CARBOHYDRATES
86g
PROTEIN
20g

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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!

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