Brussels Sprouts Pesto Pasta!

Hey Y’all!

So guess what! I’m shooting a commercial today in the city!

Pretty exciting 🙂

Here’s a secret though: the food on set, is typically not the greatest. Unless it’s for a network, the food available is typically along the lines of pizza. Which is great – but not for someone who is Gluten Free, and following the Specific Carb Diet.

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So what’s a girl to do?

I bring my own. 🙂

Last week’s show stopping Stuffed Butternut Squash is something I love bringing to dinner parties. And this feast for the eyes (and belly) is what I often times bring with me when I’m on a shoot. It travels really well and can be eaten at room temperature.

So just what is it??

Brussels Sprouts Pesto Pasta!

I love Brussels Sprouts. They get kind of a bad wrap, but I think that’s just because most people haven’t had them prepared the right way. Let’s face it: when you cook the life out of these babies, they’re not exactly the belle of the ball. Buuuut when you prepare them like this, they’re irresistible!

So what did I make? I made pasta out of SPAGHETTI SQUASH! Which is another one of my favorites 🙂 You get the pasta “feeling” without the grains!

I made a beautiful cauliflower-pesto cream sauce over spaghetti squash with pan seared Brussels sprouts and red pepper. It was De-Lish!

And it’s grain and gluten free, Vegan, Paleo, and Specific Carb Diet friendly!

Here’s what you need: (Serves 2)

1 Spaghetti Squash

Pesto Cream Sauce:
2 cups cauliflower
1 cup fresh basil
1 clove of garlic
3 Tbsp pine nuts
Juice of 1/2 lemon
1-2 Tbsp EVOO (Extra Virgin Olive Oil)
1/4 tsp salt
Pinch of pepper

2 dozen Brussels sprouts, halved
1 red pepper, diced (Option: store-bought roasted red peppers)
1/4 tsp dried oregano
1/4 tsp dried basil

Garnish:
chopped basil

Tools:
Food processor (This is the one I use and love)
Large, non stick frying pan
Oven mitts
Good Chef’s Knife (This is the one I use and love)
Steamer basket
Medium sized mixing bowl

Directions:
Carefully prick your spaghetti squash all over with a fork. (I caaaaaarefully used a sharp knife. But please watch your digits!!!) Place it on a paper towel in the microwave and cook for 7 minutes. Then, Carefully flip it can cook for another 4-5 minutes, until soft. Then, with oven mitts, carefully take it out of the microwave and let it cool until you can touch it. (You can also roast it in the oven for 45 minutes at 400 degrees Fahrenheit, but I find the microwave so much easier!)

While the squash is cooking, pan sear your Brussels sprouts. Heat 1 Tbsp EVOO over medium-high heat  in a large, non-stick frying pan. Place the Brussels sprouts cut-side down in the pan. Sprinkle them with oregano, basil, salt and pepper. Then don’t touch them and let them brown for about 4-5 minutes, until golden brown. Then, flip them and cook the other side for another 3 minutes. Transfer them to a plate and set aside.

Add another Tbsp of EVOO to the pan, and sautè the red pepper with salt and pepper. Let it cook for about 4 minutes until slightly soft, but still crunchy. (Another option is to use store-bought roasted red peppers instead).

Next, prepare the cauliflower-pesto cream sauce. Steam the cauliflower be either microwaving it for 3 minutes, or steaming it in a steamer basket until fork-tender. In the food processor, add the basil, lemon, EVOO, pine nuts, garlic, cooked cauliflower, salt and pepper. Process until it is thick and creamy. (You’ll need to scrape the sides several times.)

Finally, take the cooled spaghetti squash and carefully cut it in half lengthwise. Scoop out the seeds and then with a fork, scrape the sides, creating spaghetti strands.

To assemble, mix the pesto cream sauce with the spaghetti strands and red pepper in a separate medium sized bowl. On each plate, place half of the “spaghetti” mixture, top with half of the Brussels sprouts and garnish with fresh basil.

Holy cow, guys. What a delicious dinner! This was Brussels sprouts perfection! Something magical happens when you sear Brussels sprouts like that: They become all caramelized and have a smokey earthiness to them. And they have a wonderful chew to them! I mean, just look at that golden brown deliciousness!

And the pesto cream sauce complimented it beautifully! It was fresh and bright, and luxuriously rich and creamy.

And so healthy too! Just packed with different nutrients, vitamins, minerals and FLAVOR!

Alright, talk to you tomorrow…when I’m in Chicago!!

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!

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84 responses to “Brussels Sprouts Pesto Pasta!”

  1. Love you to the end. But if you want to attract men, maybe something meat and potatoes healthy. We are trying to evolve. Really.

    Reply

    • Hahaha trust me I make a mean steak. Just because I don’t personally eat it doesn’t mean I can’t cook the crap out of it 👌🏼 believe me, whoever I marry will eat like a king! Haha Hugs and love xox

      Reply

  2. Wow, this dish looks fab, and I can’t remember the last time I tried this veggie. I like more than meat and taters. 👍🏻😌😃

    Reply

  10. I have always loved Brussel sprouts. I have never figured why they get such a bad rap. This looks delish.
    And congrats, hope all goes well in Chicago! 🙂

    Reply

    • Haha thanks 🙂 yeah spaghetti squash is a hero veggie for sure! Hugs and love xox

      Reply

  13. Looks delish. Your meals are always a rainbow. My tummy doesn’t like pine nuts… what would you recommend substituting?

    Reply

    • Thank you so much Linda! Yes! Walnuts would make a great substitute – or pistachios, even cashews!! Hugs and love xox

      Reply

  14. After all this time tonight I almost unfollowed you! Sprouts and cauliflower are evil, and should never be on a plate….

    Ok I was kidding about unfollowing, but not about the evil! Good job staying on plan though!

    Reply

    • Hahaha you’re funny Tony! Oh man I’m sorry to hear that!! Thanks for stopping by and sorry about the sprouts lol Hugs and love xox

      Reply

  16. Oh, looks very delicious (water running in my mouth LOL)

    Good job, my friend 🙂
    I love all kind of vegetables.
    You surely are a good cook.

    Have a great time, dear friend
    Hugs and love
    Didi

    Reply

    • hahaha thanks Didi!! Yeah, it was pretty tasty for sure! have a wonderful evening! Hugs and love xox

      Reply

  22. I love Brussells sprouts! They have to be slightly crunchy though, or I’ll decide they’re overcooked (I detest veg that’s been cooked for so long that it’s soggy). I may get my husband to make this while I’m still laid up with a broken hip (although it would involve real pasta because he won’t eat squash); i looks delicious!

    Reply

    • Oh no! I hope your hip heals quickly!!! Thanks for stopping by! Hugs and love xox

      Reply

  23. Well, I can eat brussel sprouts, but I prefer to have them the way I ate them here in Charleston, S.C. a couple of years ago: cooked on a wood-fired stove with bacon and brown sugar until caramelized. Yes, it could have been deadly, but it satisfied every testosterone-starved cell in my living-in-a-house-with-five-women-and-a-neutered dog life.

    Reply

    • Ooooh you know what they say…bacon makes everything better! Haha Hugs and love xox

      Reply

  24. This looks really good! and I just happen to have a large butternut squash sitting here wondering when I’m going to cook with it, and eat it. 🙂

    Reply

  27. Nothing to do with your recipe, but my wife has a photography book called Light Room 5 for digital photography and it’s from Adobe. The cover of the book is a woman who looks like you! Did you do that cover? Curious.

    Reply

    • thank you so much! awesome, can’t wait to hear! hope you love it! Hugs and love xox

      Reply

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