Boozy Noodles with Warm Brussels Slaw
Friends, I present to you the perfect holiday pasta dish, in 30 minutes or less! As great as it is to have the same holiday staples season after season, sometimes I just want to try something a bit different, do ya feel me?! This recipe was so intriguing to me! I was perusing through social media and saw the idea to boil your pasta noodles in wine… #mindblown. So I took that and ran with it! Not to mention… it’s red and green people!
So we’ve got noodles + wine + brussels sprouts + mushrooms + toasted hazelnuts + figs + balsamic + fauxmesan… that’s it! It’s savory, married with a tad of sweetness and nuttiness that just will rock your world. I thought it would be fun to twirl the pasta on chopsticks and serve them that way, but you could certainly serve it up and devour it the old fashioned way.
AND guess what?! The warm brussels slaw can be made on its own without the pasta part and eaten as a side dish! So you basically have two meals in one recipe and less than ten ingredients. Now that’s something to celebrate!
If I don’t talk to you by Thursday, Happy Thanksgiving… I am so grateful for you, and for your following and the ability to “serve” you hot + healthy + easy meals. I wish we could do this in person, heck- if you’re ever in Columbus stop on over! But for now, I am enjoying sharing virtual meals with you π
Boozy Noodles with Warm Brussels Slaw
Ingredients
- 1 1/2 bottles dry red wine
- 1 box pasta (spaghetti style)
- 24 oz brussels sprouts
- 5 oz mushrooms
- 1 cup hazelnuts
- 10-12 figs
- balsamic vinegar
- vegan parmesan cheese
- salt
- pepper
- olive oil
Instructions
- Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1-2 tbsp olive oil to the wine and boil the noodles according to package directions
- Cut the ends off of your brussels sprouts and then cut in half
- Heat a large skillet over medium heat with about 2 tbsp olive oil
- In a blender or food processor, pulse your brussels until they have a slaw like texture. Empty add to the skillet, toss to coat with olive oil and sprinkle generously with salt + pepper
- Cut your figs in quarters and add to the skillet with the brussels
- Heat a small-medium skillet over medium heat to toast your hazelnuts. If your hazelnuts aren't already chopped, go ahead and add them to the blender/food processor and pulse until large chunks are left. Heat them in the skillet, tossing frequently to avoid burning them
- Add your mushrooms to the skillet with brussels and figs
- Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan (see below) and drizzle with balsamic
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- Blend all ingredients together until you achieve a parmesan cheese-like texture
Notes
** Vegan Parmesan Cheese is from Minimalist Baker
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