Serves 4
A simple and delicious pasta salad that’s packed with protein and fiber AND tons of health benefits from all the veggies! It’s a pretty perfect dish for a warm spring night and a meatless Monday meal that your whole family will love!
Ingredients:
1-2 cups broccoli, cut into florets
1-2 cups brussels sprouts, halved
2 cups fresh or frozen spring peas
1 diced shallot
4-5 cloves garlic, thinly sliced
1 tsp. red pepper flakes
1 cup nutritional yeast
½ cup Olive oil
1 tsp sea salt
¼ tsp freshly ground black pepper
Extra salt and pepper to taste
2 tbsp organic grass-fed unsalted butter or ghee
½ cup chopped fresh parsley
Preparation:
- Preheat oven to 375 degrees.
- Toss broccoli and brussels sprouts with olive, salt, and pepper, and roast on a baking sheet for about 30 min. or until just starting to brown. Set aside.
- Prepare a large pot of lightly salted water to a boil. Cook pasta according to pkg directions. Drain and set aside.
- In a large sauté pan over medium heat add about ½ of the oil, 2 tbsp ghee, garlic, shallot and red pepper flakes. Cook, stirring often for about 5 min until the garlic is caramelized and fragrant.
- Stir in until slightly tender, about 3 minutes.
- Finally, add the cooked pasta, roasted vegetables, nutritional yeast, ½ of the parsley and the rest of the olive oil to the pan. Toss everything to coat.
- To serve, plate the pasta and sprinkle with a little fresh parsley on top.
- Enjoy!