Pasta Brussels Sprouts and Garam


A fusion pasta of this season, which may have several variations …

Be careful! Garam masala is strongly suspected (by me) to create addiction… 🙂

3-4 sprouts per person
1 sprinkle of garam masala
1 tablespoon of almond flour per person
1 clove of garlic
soy margarine (or extra virgin olive oil)
short pasta (preferably wholegrain)

Steam cook the sprouts, slice them quite finely, and season them in a bowl with soy margarine, a small clove of garlic, garam masala and salt (I have not put it​​, because I use very little of it, and remained pleasantly sweet-ish).

Cook the pasta, drain it not completely (a drop of cooking water should remain) and place it in bowl, with seasoned Brussels sprouts and almond flour. Stir very well and ready on the table …!

Extra virgin olive oil will be a delicious alternative for not Epicurean vegans, as well as the omission of garlic, leaving the scene to the wonderful garam masala. The alternative that I can discard is to briefly fry the sliced ​​sprouts with garlic in the margarine: the taste would be better, for sure, but you’d lose part of its lightness.
You can use Brussels sprouts, seasoned this way, as a side dish, or with basmati rice… 🙂

Chef: Luu from VeganBlog

  1. monsoon 23 November 2011 at 19:50

    I’d eat Brussels sprout every way, this one sounds excellent! I’m also curious about the almonds…

  2. Luu 15 December 2011 at 14:17

    @monsoon: almonds are parmesan-like vegan “cheese”… 🙂
    @Eleonora: without words….only thanks!

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