Pesto al Rigatoni
with Crispy Brussels Sprouts & Sun-Dried Tomatoes
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- 2 cloves garlic
- 8 oz Brussels sprouts
- 6 oz whole wheat rigatoni
- 1.5 oz sun-dried tomatoes
- ¼ cup vegan basil pesto
- 2 tbsp vegan parmesan
- ¼ tsp red chile flakes
- 1 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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!