Looking for something healthful and delicious? Then try this smokey roasted Brussels sprouts, fresh baby spinach, and tangy tomatoes creamy pasta dish. Just as delicious when made gluten- and dairy-free. Even better, it is packed with nutrients like vitamin A and C.
#Meatless Monday Brussels Spout, Spinach and Tomato Pasta
2 lbs Brussels sprouts, halved
3 3/4 cups orecchiette (little ear) or small tubular pasta
1/2 large onion, chopped
3 cloves garlic, minced
1/4 cup butter (or olive oil)
3/4 cup white wine or stock of choice
1 can diced tomatoes, drained
4 oz cream cheese (or vegan substitute)
2 cups baby spinach
1/2 cup mozzarella, shredded
Toss halved Brussels sprouts in olive oil, salt, and pepper on a baking sheet and roast at 400 degrees for 30-40 minutes or until tender.
Meanwhile, cook pasta according to package directions. Then, saute onions and garlic in butter for 2-3 minutes. Stir in wine. Bring to boil and cook until liquid is reduced by half. In a large saucepan, combine the Brussels sprouts, pasta, onion mixture, diced tomatoes, and cream cheese. Stir frequently over medium heat until heated through and cream cheese is completely melted. Salt and pepper to taste.
Remove from heat.
Add baby spinach and mozzarella and toss until combined and spinach wilts just slightly, about 2 minutes. Garnish with Parmesan if desired.