Spicy Zhoug Pasta With Brussels Sprouts

Name: Spicy Zhoug Pasta With Brussels Sprouts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: up to 1 batch Zhoug Sauce; 8 ounces dried linguine or pasta of choice; 12 ounces brussels sprouts, ends trimmed; 2 teaspoons olive oil, optional; 3 cloves garlic, minced; 1 to 2 Tablespoons lemon juice; generous pinch of red pepper flakes; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
410 kcal
Course
Main Course
Cuisine
Vegan

Spicy Zhoug Pasta With Brussels Sprouts

Finn Russell

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Nutritious homemade zhoug sauce coats your favorite pasta and shredded, garlicky brussels sprouts. It's spicy, fresh, lemon-y, and totally irresistible! Ready in 30 minutes; includes gluten-free and oil-free options.

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Ingredients

Servings

up to 1 batch Zhoug Sauce Thin with broth, water, or olive oil as desired for a saucy consistency.
8 ounces dried linguine or pasta of choice Regular, whole-grain, or gluten-free
12 ounces brussels sprouts, ends trimmed
2 teaspoons olive oil, optional For oil-free use broth to saute the garlic and brussels.
3 cloves garlic, minced
1 to 2 Tablespoons lemon juice
generous pinch of red pepper flakes
salt and pepper

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Instructions

Zhoug can be made in advance, which gives the flavors time to meld. Or if making zhoug now, shred the brussels sprouts first (Step 3), while the food processor is clean. Then transfer the shredded sprouts to a bowl, and proceed with making zhoug in the food processor.
Fill a large pot with water, and cook pasta according to package instructions. When the pasta is done, drain in a colander and rinse briefly with cold water to prevent sticking. Leave in the colander to drain.
Fit food processor with the slicing disc. Depending on the size of the brussels sprouts, place 3 to 5 inside the large feed tube. Refer to photo. Turn machine on, and press down with the tube to push sprouts through the slicer. *If you don't have a food processor, shred the brussels sprouts by hand. Using a chef's knife, halve the sprouts, then slice into ribbons.
Return the pasta pot to the stove, and preheat over medium heat. Add oil (or broth) and garlic. Cook for 1 minute, stirring frequently. Add shredded sprouts, and cook 3 to 5 minutes, stirring occasionally. For oil-free, add more broth as needed so the garlic doesn't burn. Once brussels are softened and bright green, add 1 tablespoon lemon juice and a pinch of red papper flakes. Stir to combine, and remove from heat. Season with a pinch of salt and pepper.
Add drained pasta to the pot, and stir to combine with the brussels sprouts. Add 1 to 1 ¼ cups zhoug sauce, and stir to distribute. Taste and adjust seasonings, adding more zhoug and/or lemon, if desired. Serve warm.

Notes

Store leftover pasta in the refrigerator for up to 4 days. Freezing not recommended.
Nutrition information is an estimate and based on using approx. ¾ batch of zhoug. Nutrition will vary depending on pasta, optional oil, and amount of sauce used.