Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts
Ingredients
- 1/2 lb spaghetti noodles (gf if needed)
- 1/3 cup + 2 tbsp olive oil
- 1 1/2 cups panko breadcrumbs (gf if needed)
- 8 cloves garlic, minced
- 1/2 tsp salt
- 1/4 cup nutritional yeast (or vegan Parmesan)
- 1 lb Brussels sprouts, trimmed and shredded
- juice of 1 lemon
- salt and pepper, to taste
Preparation
Prepare noodles according to package directions.
In a large cast iron pan or skillet, warm 1/3 cup of the olive oil over medium heat. Add the panko breadcrumbs, minced garlic, and salt, stirring frequently until the breadcrumbs start to brown slightly, about 2-3 minutes. Place the garlicky crumbs in a bowl and add in the nutritional yeast.
Return the skillet to the stove, and increase the heat to medium-high. Heat the remaining 2 tbsp olive oil. Add the shredded Brussels sprouts and sauté for 5-7 minutes or until they are a mixture of brightened and slightly caramelized in places. Turn heat off.
Combine the drained pasta and lemon juice with the Brussels sprouts in the skillet. Add in the garlicky breadcrumb mixture. Toss to coat. Add more salt and pepper to taste.
