Vegan Brussels Sprout and Bean Pasta
recipe

A delicious vegan pasta dish combining sautéed Brussels sprouts, garlic, chili, and the freshness of lemon. The hearty bean fettuccine adds flavor and texture to the meal.
Preparation Time: 25 min
Serving Size: 4 servings

Ingredients:

- 250 g bean fettuccine pasta
- 300 g Brussels sprouts, halved
- 2 garlic cloves, minced
- 1 chili, minced (to taste)
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 100 g canned beans, rinsed and drained
- Nut or almond flour for garnish

Instructions:

1. Cook the bean fettuccine pasta according to package instructions. Drain and reserve some cooking water.
2. Heat olive oil in a large skillet over medium heat. Add the Brussels sprouts and sauté for about 5-7 minutes until golden brown and tender.
3. Add the minced garlic and chili to the skillet, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the drained pasta, canned beans, and lemon juice. Add a bit of reserved cooking water if needed to achieve a creamy consistency.
5. Season the mixture with salt and black pepper. Mix well and heat for a moment longer.
6. Serve the pasta on plates and sprinkle with nut or almond flour for garnish.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 55 g
- Fat: 10 g
- Fiber: 8 g
- Salt: 0.5 g

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