Rigatoni is healthy and delicious with Brussels sprouts and Street Pesto – Wired PR Lifestyle Story
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I have a pasta recipe that is a strong candidate to be one of you favorite newsso cheer up. I prepared this rigatoni with Brussels sprouts, Street Pesto and lemon last week night as part of my plant-based recipe tests. NEW: SET, he put two bowls on the table in front of Adam and me, and then … silence. The perfection of the dish was one of those moments that moved us so much, there was just no word. All we could do was chew and explode. Since then, we have already done it several times and even tested it with different ingredients (hello, cauliflower!)
I personally love it pasta which leads to high vegetable noodles ratio. Not only do vegetables add flavor, nutrition, and texture, it’s a great way to fix pasta without feeling like I’m loading up on carbs one night a week. I think it sometimes has a reputation for being a “delicious” pasta, which can actually be a regular part of a healthy diet, especially when treated as a canvas for many delicious vegetables. I’ll continue my pasta campaign below (hehehe), but first of all, what makes this rigatoni so delicious with Brussels sprouts?
For starters, cook the garlic with plenty of garlic and clap until it is caramelized and crispy, just like I like it. When you add pasta, everything is mixed with the sweetest, siltiest street pesto, which is the most insidious way to harvest a lot of greens with a lot of nutrients. (It’s my new secret weapon to turn street hatred.) At the end it’s a shower of salted parmesan and crispy walnuts that takes over this whole dish.
Read all you need to know about this rigatoni with Brussels sprouts, Street Pesto and Lemon, and take the recipe at the bottom of the page. And don’t forget to register our plant-based RE: SET for free! The full 5-day plant-based menu will be included in the inbox on January 21st.
Is pasta healthy?
One thing I have noticed when we travel to Italy is that everyone eats Italian food at every meal. For example, we will not make sushi or Mexican food when we are in Rome. And you know what’s ridiculous? Even though I’ve eaten it all over Italy, it’s pasta, fresh mozzarella, and ice cream wine every day — I never took weight on one of those trips. How can that be?
Well, on the one hand, I think when we are fully present at our meals, enjoying the flavors of each snack as they do in Italy, our bodies properly metabolize and digest our food. When we slow down and really taste it, these signs of fullness can reach our brain, it’s time to let us know that we’ve had enough and let go of the fork. We have taken so much joy with the experience where we feel happy. Europeans in general are much better at this than most Americans, and when I’m in Italy I find it easier to fall in this way of slowing down and tasting.
The 2022 US News and World Report has been re-classified The Mediterranean diet is one of the healthiest diets in the world, citing benefits such as weight loss, heart and brain health, cancer prevention, and the elimination of chronic diseases. It contains such healthy fats extra virgin olive oil, pulses, lean protein, vegetables and (hallelujah !!) pasta. It’s really more of a diet than a lifestyle, keeping you physically active and meeting up with your loved ones is one of the key components of the plan.
One of my favorite aspects of the Mediterranean diet is that it doesn’t ban whole food groups, for a foodie like me, it’s a balanced way to stay healthy without sacrificing a single ounce of the enjoyment of life. It’s designed to be enjoyed in pasta, in reasonable quantities, and is perfect for being creative in the kitchen and incorporating all sorts of colorful, healthy, seasonal seasonal ingredients.
How to make this rigatoni with gluten-free Brussels sprouts
For this recipe, I used my favorite rigatoni, that is Rigatoni collection From the barrel. It has that perfect al dente texture that gives it almost a homemade flavor, and gives it something to tie to street pesto to lightly cover each pasta.
I know many of you avoid gluten, so this recipe can easily be made by exchanging it with a gluten-free pasta. Banza. They have a solid rigatoni, and I really like that it has 20 grams of protein and 8 grams of fiber per serving, because it’s made with chickpeas.
Turn a few in this recipe
One of the best things about vegetarian pasta is that it’s customizable. Here are some replacement ideas:
- Swap Brussels sprouts cauliflower. I wanted to make this pasta last week, but I didn’t have any Brussels sprouts on hand. It was then that I realized that almost any other cruciferous vegetable could do a good job, especially that beautiful cauliflower I picked at the farmers market. I cut it into flowers the same size as Rigatonia, and prepared them like the ones in Brussels.
- Instead of rosemary, add any strong herbs. Think fresh oregano, thyme or sage … and if one hand is a jar of dry Italian seasoning, that’s worth it too; simply add half the amount required by the recipe.
- Try a different nut. I love the rich, almost creamy texture of the walnuts, but this recipe would be great with chopped toasted almonds, hazelnuts or even pine nuts! If you use a different nut to finish, I would continue with the same nuts when making the pest.
- Add the golden raisins. If you like a little sweetness like me in your pasta, try adding an extra golden raisin ingredient that is a sweet paper for salty olives. Hum.
How to duplicate this recipe to feed the crowd
Most pastas, including this one, are very easy for people to duplicate. The main factor to consider here is that you want to avoid stacking the pan when sautéing Brussels sprouts so that they are caramelized and crispy instead of steaming. Here are two options:
- Saute your double sprout batch in two batches, then add the pasta back to the pan.
- OR, make things easy for yourself by tossing the Brussels sprouts in a 450 degree F oven for 25 minutes until golden brown, and toss them in a pan with your sautéed garlic and clap. The process is a little different, but with a similar result to get your hands on it.
Go for this rigatoni recipe with Brussels sprouts, Street Pesto and Lemon. Plant-based RE: SETThe new 5-day meal plan will arrive in your inbox on January 21st! Packed with delicious breakfast, lunch and dinner recipes, these are week-long meals that will make you feel lighter, brighter and refreshed. Sign up here!
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