Author Notes
Take your favorite noodles, boil them in wine and top with brussels sprouts + mushrooms + toasted hazelnuts + figs + balsamic + fauxmesan… that’s it! This savory red and green meal made in 30 minutes will rock your world. —Healthy Little Vittles | Gina Fontana
Ingredients
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1 1/2
bottles dry red wine
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1
box pasta
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24 ounces
brussels sprouts
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5 ounces
mushrooms
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1 cup
hazelnuts
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10-12
figs
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balsalmic vinegar
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salt + pepper
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olive oil
Directions
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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
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Cut the ends off of your brussels sprouts and then cut in half
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Heat a large skillet over medium heat with about 2 tbsp olive oil
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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
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Cut your figs in quarters and add to the skillet with the brussels
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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
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Add your mushrooms to the skillet with brussels and figs
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Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan
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