Cooking isn't my strongest skill, but I really do love the idea of knowing what ingredients I'm eating and am happy to say this is a healthy choice.
- 1 lb brussels sprouts
- 1 cup dried pasta (any pasta will do)
- 2 tsp olive oil
- 1 large clove garlic, minced
- 1/4 tsp chili flakes
- 1/2 a veggie stock cube, crumbled
- 2 tsp roughly chopped walnuts or pine nuts
- Juice of 1/2 a lemon
- Parmesan cheese, for serving
Rinse and trim brussel sprouts and slice thinly. Cook pasta in salt water until al dente. Drain, reserve 1/2 cup of the cooking liquid for later.
Saute brussel sprouts with olive oil, over medium heat, in a large saute pan. Add a pinch of salt, red chili flakes, garlic. Saute until tender and slightly golden (approximately 2-3 minutes). Stir in nuts.
Toss in pasta, with remaining 1/2 cup cooking liquid, crumbled stock cube, creating a little bit of a sauce. Squeeze lemon over the top, stir together. Sprinkle with Parmesan cheese.