Drunken Holiday Pasta with Brussels Sprouts + Figs + Hazelnuts

By Gina Fontana / December 1, 2017

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.


Print Recipe
Drunken Holiday Pasta with Brussels Sprouts + Figs + Hazelnuts
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. 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
  2. Cut the ends off of your brussels sprouts and then cut in half
  3. Heat a large skillet over medium heat with about 2 tbsp olive oil
  4. 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
  5. Cut your figs in quarters and add to the skillet with the brussels
  6. 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
  7. Add your mushrooms to the skillet with brussels and figs
  8. Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan
About the author

Gina Fontana

Gina Fontana is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten free + plant based recipes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full time as a mommy, and in her "free time" she develops fresh + fun + unique recipes by pairing different flavors together to create one magical dish. You can find her recipes and read more about her health journey on her Healthy Little Vittles blog [http://www.healthylittlevittles.com].

2 comments
Heidi Obrien - December 2, 2017

Are the figs fresh? Dried.? How much? No indication in the ingredient list?

Reply
    Gina Fontana - December 2, 2017

    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!

    Reply
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