So this was an interesting meal. Before you scratch your head thinking… ‘uh, ok, if this was so “interesting” as in weird, why is she posting the recipe’ ?!. Well, let me first tell you that this “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios is so darn delicious. I want it again, like today. I’ve had these capers sitting in my pantry for a while, and I am not even sure why I bought them, to be honest. Weird craving. But I say this meal was interesting because it turns out my 18-month-old son loves capers! Like he was eating them out of the jar people… I mean, that’s kinda crazy, right?! haha I mean, this is the kid that is currently spitting out like everything he eats (suppperrrrrr annoooyyyinnnggg!!!!) but he’ll down some capers like it’s nothin’. I have no words. I guess I will be buying capers more often, although being a toddler, he will probably hate them next week lol. Anyway, so the addition of capers to this recipe was a last minute decision to use them up, an experiment if you will. Yay for a success!
This “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios is super simple, unique (but not the unique that you’re afraid to try), and I bet you’ll become a caper fan too (if you’re not already). So in this recipe, we have:
☆ rice noodles
☆ brussels sprouts
☆ 4-ingredient “cheesy” tahini sauce
☆ vegan parmesan cheese
That’s it! Pretty uh-mazing, huh? Oh man, these cravings are really getting intense… I may have to switch my dinner plans for tonight, haha.
Two of my top 5 ingredients over the last couple of years are nutritional yeast (sometimes I eat it straight from the package!) and tahini. Any recipe I can sneak them into, I do it! I was ecstatic to use tahini and nutritional yeast in the same recipe. I’ve also become quite obsessed with brussels sprouts over the years. Roasting them in the oven with some coconut oil, salt + pepper… mmmmm! My husband loves them too, and he says it’s so weird to him that he loves brussels sprouts because he never had them until he met me. (singing the song from Moana) “What can I say except… you’re welcome!” Another favorite of mine lately has been pistachios. They are kind of expensive, but totally worth it in this “Cheesy” Tahini Pasta with Brussels Sprouts, Capers, and Pistachios recipe. Ok, y’all, I legit am gonna go make for dinner- so I am going to keep it short and sweet this time and get my pasta on! Until next time…
Organic Garlic Powder
Certified USDA Organic, Gluten Free, Non-GMO, Vegan, Kosher. Certifications available at Spicely Organics.
Can be used to replace fresh garlic and is an amazing addition to most savory dishes
Use 1 teaspoon per 1 pound of meat for seasoning or 1 teaspoon per 4 cups of liquid when adding to soups.
Food To Live PISTACHIOS
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Raw, No Shell.
Naturally raw with no shell California pistachios. For those who like as many nutrients as possible. What a gourmet's treat! You never have to worry about the shells. A one-ounce serving of pistachios equals 49 nuts -- more nuts per serving than any other nut and contains more than 10% of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper. You can get more dietary fiber from a serving of pistachios than a 1/2 cup of broccoli or spinach.
"Cheesy" Tahini Pasta with Brussels Sprouts, Capers, and Pistachios
- 12 oz gluten-free fettuccine noodles (or pad thai noodles)
- 16 oz fresh brussels sprouts (cut in half)
- 1/2-1 cup capers (per your liking)
- ~1 cup pistachios
- salt + pepper
- spray coconut oil/olive oil
- "cheesy" tahini sauce (below)
- vegan parmesan cheese (for garnishing- recipe below)
"Cheesy" Tahini Sauce
- 1/2 cup vegetable broth
- 3 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
Preheat your oven to 400 degrees
Cut the ends off your brussels sprouts and then cut in half lengthwise. Place them on a baking sheet and spray with coconut oil, and sprinkle with salt + pepper. Roast in the oven for about 15-20 minutes, tossing occassionally
Make your "parmesan cheese" (or alternatively you can purchase it) by blending all the ingredients in your food processor/blender until very fine. Store leftover "cheese" in a glass container in the fridge
Cook your pasta according to package directions
**NOTE: I like to add olive oil and salt to the water to help the gluten-free noodles from sticking together
Blend all of your sauce ingredients together in your food processor/blender
Drain your pasta and add it back to the pot and toss it with the sauce
Add the brussels sprouts and capers to the pot, and then stir. Serve the pasta in bowls and top with pistachios and "parmesan cheese"
** Recipe adapted from Kim-Julie Hansen
** I adapted this recipe from my friend Kim-Julie over at Kim-Julie Hansen