Boozy Noodles with Warm Brussels Sprouts Slaw

You'd never know I keep saying, "I cut to back on wine." I won't lie, I had higher hopes for this one. It might be because I used chickpea based pasta, but I don't think the wine actually added much. Always fun to try new things though!


Boozy Noodles with Warm Brussels Sprouts Slaw

Source: Healthy Little Vittles | Serves: 2 | Time: 30 min


Changes: used more mushrooms; used real Parm, but it calls for vegan so that's why I marked this vegan; guessed timing since the original recipe didn't mention it (I guess she was drunk when she wrote the recipe); used dates instead of figs


Ingredients

4 cups dry red wine

2 servings of spaghetti

1 lb #BrusselsSprouts, trimmed and halved

5 oz #mushrooms

1/2 cup chopped #hazelnuts

5 #dates, chopped

Balsamic vinegar

(Vegan) parmesan cheese

S&P

EVO


Instructions

Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1 tbsp olive oil to the wine and boil the noodles according to package directions.


Heat a large skillet over medium heat with about 1 tbsp olive oil.


In a blender or food processor, pulse your brussels until they have a slaw like texture. Add to the skillet, toss to coat with olive oil and sprinkle generously with salt + pepper Cook for about 5 minutes.


Meanwhile, heat a small-medium skillet over medium heat to toast your hazelnuts. Toss frequently to avoid burning them.


Add your mushrooms and dates to the skillet with brussels sprouts. Cook another 5 minutes.


Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with parm and drizzle with balsamic vinegar.


Eat with more wine. Why not?

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