This creamy pasta with cashew sauce is so comforting and delicious! With the addition of the crispy mini roasted brussels sprouts, vegan parmesan cheese, red pepper flakes, and fresh parsley, it becomes next-level amazing.
This pasta literally has all the elements of a completely satisfying and satiating meal. It’s perfect to share with your healthy family and friends, because it’s gluten-free, dairy-free, and beyond tasty.
To make this a super quick meal for lunch or a weeknight dinner, prep and whip up the sauce ahead of time.
If you give this recipe a try, or have any questions, let me know in the comments below or DM or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
INGREDIENTS:
Serves 3-4
ROASTED BRUSSELS SPROUTS
2-3 cups mini brussels sprouts, halved
2 tablespoons olive oil (or avocado or coconut oil)
Himalayan pink salt and black pepper, to taste
10-12 ounces gluten-free pasta (I used brown rice fettuccine)
TOPPINGS (optional):
Red pepper flakes
Fresh parsley, chopped
INSTRUCTIONS:
Prep and make the creamy cashew sauce first.
Preheat the oven to 400 degrees F.
Toss the brussels sprouts in the oil and season it with salt and pepper. Place them on a baking sheet in a single layer and roast them for 15-20 minutes or until they’re slightly crispy.
In the meantime, bring a large pot of water to a boil (add salt to the water). Add pasta and cook al dente for 7-10 minutes or according to the package instructions.
Once the pasta is cooked, drain and return it back to the pot.
Add the creamy cashew sauce, along with the brussels sprouts. Toss to combine.
Serve immediately with any desired toppings, like vegan parmesan cheese, red pepper flakes, and fresh parsley.
Best when fresh. Store leftovers in an airtight glass container for up to 2-3 days
