This was my lunch today. I used leftover steamed Brussels sprouts from yesterday's dinner. Super fast and delicious! You could probably add some chickpeas to this or squeeze a little lemon juice on top, which is what I meant to do, but forgot.
Vegan Pasta with Brussels Sprouts and Greens
Makes 1 big serving or 2 sides
1 teaspoon avocado oil
1 clove of garlic, minced
1 pinch hot chilli flakes
1 1/2 cups chopped greens (I used chard and kale)
6 cherry tomatoes, halved
6 Brussels sprouts, halved
6 kalamata olives, halved
1 heaping tablespoon chopped sun-dried tomatoes (plump not dry)
2 heaping tablespoons chopped roasted red peppers
1 tablespoon nutritional yeast
1/2 teaspoon ground black pepper
1/4 teaspoon himalayan pink salt
1 cup cooked pasta (I used brown rice linguine)
1 teaspoon extra virgin olive oil
In a medium pot, sauté the garlic and pepper flakes in avocado oil for 30 seconds.
Add the greens, tomatoes and sprouts. Stir for a minute or two until the greens start to wilt.
Stir in the rest of the ingredients except for the olive oil. Remove the pot from the heat and then stir in the olive oil. Serve warm.