HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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So this was an interesting meal. Before you scratch your head thinking… ‘uh, ok, if this was so “interesting” as in weird, why is she posting the recipe’ ?!. Well, let me first tell you that this “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios is so darn delicious. I want it again, like today. I’ve had these capers sitting in my pantry for a while, and I am not even sure why I bought them, to be honest. Weird craving. But I say this meal was interesting because it turns out my 18-month-old son loves capers! Like he was eating them out of the jar people… I mean, that’s kinda crazy, right?! haha I mean, this is the kid that is currently spitting out like everything he eats (suppperrrrrr annoooyyyinnnggg!!!!) but he’ll down some capers like it’s nothin’. I have no words. I guess I will be buying capers more often, although being a toddler, he will probably hate them next week lol. Anyway, so the addition of capers to this recipe was a last minute decision to use them up, an experiment if you will. Yay for a success!
This “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios is super simple, unique (but not the unique that you’re afraid to try), and I bet you’ll become a caper fan too (if you’re not already). So in this recipe, we have:
☆ rice noodles
☆ brussels sprouts
☆ 4-ingredient “cheesy” tahini sauce
☆ vegan parmesan cheese
That’s it! Pretty uh-mazing, huh? Oh man, these cravings are really getting intense… I may have to switch my dinner plans for tonight, haha.
Two of my top 5 ingredients over the last couple of years are nutritional yeast (sometimes I eat it straight from the package!) and tahini. Any recipe I can sneak them into, I do it! I was ecstatic to use tahini and nutritional yeast in the same recipe. I’ve also become quite obsessed with brussels sprouts over the years. Roasting them in the oven with some coconut oil, salt + pepper… mmmmm! My husband loves them too, and he says it’s so weird to him that he loves brussels sprouts because he never had them until he met me. (singing the song from Moana) “What can I say except… you’re welcome!” Another favorite of mine lately has been pistachios. They are kind of expensive, but totally worth it in this “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios recipe. Ok, y’all, I legit am gonna go make for dinner- so I am going to keep it short and sweet this time and get my pasta on! Until next time…
** Recipe adapted from Kim-Julie Hansen
** I adapted this recipe from my friend Kim-Julie over at Kim-Julie Hansen
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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