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!
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
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
(Vegan) parmesan cheese
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?