Spicy Zhoug Pasta With Brussels Sprouts
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
410 kcal
-
Course
Main Course
-
Cuisine
Vegan
Spicy Zhoug Pasta With Brussels Sprouts
Description
Spicy Zhoug Pasta With Brussels Sprouts features linguine tossed with zhoug sauce, thinly sliced Brussels sprouts, garlic, and red pepper flakes. The zhoug sauce acts as a spicy herbaceous base that is thinned to a saucy consistency to coat the pasta and vegetables evenly. Brussels sprouts are shredded finely using a food processor or knife to provide a tender but slightly crunchy texture. The garlic is sauteded briefly in olive oil or broth, infusing the oil with flavor before the pasta and zhoug are combined. A splash of lemon juice adds acidity that balances the heat from the red pepper flakes and freshness of the herbs.
This dish can be served as a vegetarian main or side, showcasing Brussels sprouts in a vibrant, spicy sauce with pasta. The layered flavors from the zhoug, garlic, and lemon make it versatile for those comfortable with some heat. The recipe’s method of thinning the zhoug and sauteing garlic first creates a cohesive sauce that clings to the pasta and sprouts.
Leftovers store well refrigerated for up to four days but are not recommended for freezing. Zest from the zhoug and use fresh garlic for best flavor. Adjust red pepper flakes to your preferred spice level before combining. The preparation of shredding sprouts allows quick gentle cooking while preserving texture.
Ingredients
- up to 1 batch zhoug sauce Thin with broth, water, or olive oil as desired for a saucy consistency.
- 8 ounces linguine Regular, whole-grain, or gluten-free, dried or pasta of choice
- 12 ounces Brussels sprouts ends trimmed
- 2 teaspoons olive oil For oil-free use broth to saute the garlic and brussels, optional
- 3 cloves garlic minced
- 1 to 2 Tablespoons lemon juice
- generous pinch of red pepper flakes
- salt
- black pepper
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 refrigerated for up to 4 days; freezing is not recommended.
- The amount of sauce can be adjusted by thinning zhoug with broth, water, or olive oil based on preferred consistency.
- Use fresh garlic and adjust red pepper flakes according to your spice tolerance.
- Shredding Brussels sprouts finely helps them cook evenly and mix well with the pasta and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
