Friends, I present to you the perfect holiday pasta dish, in 30 minutes or less! So we’ve got noodles boiled in wine + brussels sprouts + mushrooms + toasted hazelnuts + figs + balsamic + fauxmesan… that’s it! It’s savory, married with a tad of sweetness and nuttiness that just will rock your world. I thought it would be fun to twirl the pasta on chopsticks and serve them that way, but you could certainly serve it up and devour it the old fashioned way.
Drunken Holiday Pasta with Brussels Sprouts + Figs + Hazelnuts
Servings: 4 people
Ingredients
- 1 1/2 bottles red wine (dry)
- 1 box pasta (spaghetti style)
- 24 ounces brussels sprouts
- 5 ounces mushrooms
- 1 cup hazelnuts
- balsalmic vinegar
- olive oil
- salt and pepper
- vegan parmesan cheese
Instructions
- Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1-2 tbsp olive oil to the wine and boil the noodles according to package directions
- Cut the ends off of your brussels sprouts and then cut in half
- Heat a large skillet over medium heat with about 2 tbsp olive oil
- In a blender or food processor, pulse your brussels until they have a slaw like texture. Empty add to the skillet, toss to coat with olive oil and sprinkle generously with salt + pepper
- Cut your figs in quarters and add to the skillet with the brussels
- Heat a small-medium skillet over medium heat to toast your hazelnuts. If your hazelnuts aren't already chopped, go ahead and add them to the blender/food processor and pulse until large chunks are left. Heat them in the skillet, tossing frequently to avoid burning them
- Add your mushrooms to the skillet with brussels and figs
- Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan
Heidi Obrien
Are the figs fresh? Dried.? How much? No indication in the ingredient list?
Gina Fontana
Hi Heidi, I used fresh figs in my recipe and I leave the quantity open to use as many as you’d like per your preference 🙂 Hope this helps and you enjoy the recipe!
Pandora
I don’t see where do add the balsamic vinegar?
Marc
How much balsamic vinegar? I’m assuming to add it when cooking the brussel sprout shreds.
Linda
This looks amazingly tasty! I will try this one day soon!