Vegan Pappardelle with Shredded Brussels Sprouts and Lemon
Nutty Brussels sprouts and zesty lemon make this vegan pappardelle pasta dish a flavourful feast that’s full of fresh flavours.
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Brussels sprouts aren’t just for Christmas, they shine any time of year in this vegan pappardelle recipe.
Though sprouts are at their best when they’re in season (from October to March), the fresh flavours of this dish mean you can enjoy these healthy veggies even in the summer.
Simply seasoned and lifted with a twist of zesty lemon, this nourishing vegan pappardelle with Brussels sprouts is the perfect addition to your easy weeknight meal roster.
How to shred and sautée Brussels sprouts:
The quickest, easiest way to shred the sprouts is to use a food processor. This creates a bit more washing up, but it’s worth it.
Brussels sprouts can be shredded with a knife or a handheld mandolin, but this can be fairly fiddly to do with lots of small Brussels sprouts.
However you choose to shred them, be sure to remove the hard stem from the sprouts before you get started – leave just enough to hold the sprout together.
When you sautée the Brussels sprouts, using a wide pan is important. To cook the sprouts evenly and bring out the best flavour, they should be spread in a single, even layer in the pan.
Recipe tip:
This combination of Brussels sprouts, lemon, garlic and herbs tastes great on pasta of any shape, so don’t fret if you don’t have pappardelle. Any vegan pasta will do the trick.
Total Time: 1 hour
Cook Time: 20 minutes
Calories: 205
Servings: 2
Rating:
Nutritional information per serving:
Serving size
100g
calories
205
fat
11g
saturates
1.7g
carbs
20g
sugars
2.5g
protein
5g
salt
0.06g
Total Time: 1 hour
Calories: 205
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 2 2 large shallots, peeled and finely chopped
- 2 2 large garlic cloves, peeled and finely sliced
- 150 150 g Brussels sprouts, peeled and finely shredded
- 90 90 g pappardelle, or favourite pasta of your choice
- 37.5 37.5 ml extra virgin olive oil
- sea salt and black pepper
- 0.5 0.5 unwaxed lemon, zested
- A small bunch of fresh parsley, roughly chopped
Method
- Fill a large saucepan with water and a large pinch of salt. Bring the water to the boil and add the pasta. Turn the heat down to a simmer and leave to cook for 3 minutes less than the suggested cooking time on the pack.
- Heat the olive oil in a large, wide frying pan over a medium heat. Add the shallots, garlic and shredded sprouts and sauté until beginning to soften.
- Add some seasoning to the sprouts, as well as the lemon zest. When the pasta has cooked for 3 minutes less than the recommended time, drain and reserve 350ml of the cooking water. Add the reserved water and the drained pasta to the sprouts in the frying pan.
- Leave the pasta to bubble and finish cooking in the pan. The water will reduce and combine with the olive oil to make a light sauce. Stir occasionally to prevent sticking.
- When the pasta is cooked, serve in shallow bowls. Top with a drizzle of extra virgin olive oil, a little lemon zest and some chopped, fresh parsley.
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