Source: Love & Lemons | Makes: 4-6| Time: 30 min
Changes: Used tahini instead of miso paste; used green onion instead of scallions; used dried parsley flakes; and skipped hemp seeds
1 cup raw slivered #almonds
2 tbsp tahini
2 garlic cloves
½ teaspoon Dijon mustard
1 cup unsweetened almond milk
¼ cup fresh lemon juice
2 tbsp EVO
½ tsp salt
10 ounces shell pasta
1 tbsp EVO
3 cups #BrusselsSprouts, sliced in half
2 tbsp water to deglaze the pan
2 green onions, sliced
1 tbsp panko bread crumbs
⅛ tsp sea salt
EVO, for drizzling
1 tbsp parsley flakes
Preheat the oven to 400°F and brush a 7x9-inch or similar size baking dish with olive oil.
Make the white sauce: In a high speed blender, combine the almonds, tahini, garlic, Dijon mustard, almond milk, lemon juice, olive oil, and salt and blend until smooth.
Make the pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil to keep the pasta from sticking together.
Heat the 1 tablespoon olive oil in a medium skillet over medium/high heat. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Remove from the heat, add the water, and stir to scrape up any bits that have stuck to the bottom of the pan.
Add the cooked pasta, the green onions, and the sauce to the pan. Stir to coat, then transfer to the baking dish. Top with the panko bread crumbs, a few pinches of salt, and drizzle the top with olive oil.
Bake, covered for 15 minutes or until the Brussels sprouts are fully tender and the dish is just warmed through. This short cooking time will prevent the filling from drying out.
Remove from the oven, sprinkle with parsley, and serve.
Food & Drink
6 glasses of water (aiming for 2 more before bed)
2 cups of coffee
Cheese & kale sandwich
Carrots and hummus
Diet cherry cola
3.2 mile walk
10 min strength training (arms)
10,200+ total steps