Shredded Brussels and Kale Spaghetti with Parmesan and Pine Nuts

Today I am making the most delicious pasta dish.  It is a vegetarian dinner that can be adapted in many ways.  I had leftovers for lunch today, and it was even more delicious than last night!  The original recipe comes from the How Sweet Eats blog by Jessica Merchant.  I have adapted the recipe to be yeast free, gluten free, and dairy free.

Shredded Brussels Spaghetti with Kale & Pine Nuts

Ingredients:

• 1/2 pound of whole wheat spaghetti (I used Tinkyada Brown Rice Spaghetti.)
• 2 cups brussels sprouts, stems removed and sliced
• 1 head kale, leaves removed from the stems
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 shallot, diced
• 4 garlic groves, minced
• 1 pinch kosher salt
• 1 pinch freshly cracked black pepper
• 1/3 cup pine nuts (Walnuts could be substituted to keep the recipe yeast free.)
• 1/3 cup shaved Parmesan cheese, plus more for topping (I used Follow Your Heart Parmesan Style Shredded Cheese, which is non-dairy.)

Directions:

• Bring a large pot of salted water to a boil to prep the pasta.  Slice the brussels sprouts into shreds, and then do the same with the kale leaves.  (Note:  Readying the vegetables is the most timely part of this recipe.)
• Heat a large skillet over medium-low heat.  Add the butter and olive oil.  Once melted, add the shallot with a pinch of salt and pepper.  Cook, stirring occasionally, until the shallot softens, about 5 minutes.  Stir in the shredded brussels sprouts and kale.  Add another pinch of salt and pepper.  At this point, your water is probably boiling and you can cook the pasta according to the directions. (Tinkyada pasta takes about 15 minutes to cook.)
• Cook, stirring often, until the brussels and kale soften, about 6 to 8 minutes.  Stir in the garlic and cook for 5 minutes more.
• To toast the pine nuts (or walnuts), place them in a dry skillet and heat over medium-low heat.  Stir frequently with a wooden spoon until the nuts toast, about 4-5 minutes.  Keep an eye on them as they can burn quickly!
• Once the pasta is finished cooking, reserve 1/2 cup of the starchy water.  Drain the spaghetti and add it to the skillet with the brussels and kale.  Toss well.  Stir in the Parmesan cheese. Add in the reserve starchy water and toss.  Taste and season additionally, if needed.
• Sprinkle the pine nuts (or walnuts) into the skillet and top with extra Parmesan if you wish.  Serve immediately!

So tasty!

I just love this recipe!  You could adapt it by adding a protein, such as chicken.  It would also be delicious as an all kale or an all brussels sprouts pasta.  The flavors in this meal are so delicious with the combination of the shallot, Parmesan cheese, veggies, and pasta.  

I hope you will try this pasta!  Enjoy!