Recipe inspired by Cara Mangini’s The Vegetable Butcher (<-affiliate link)
Using a food processor makes a sort of walnut ricotta. I like the texture it provides in this baked brussels sprouts pasta. However, if you want a really smooth alfredo style sauce, you’ll need to make a few adjustments to the walnut sauce. First, soak the walnuts overnight. Then add a bit more water when making the sauce, and use a high speed blender.
I love the caramelized onions on top of the pasta. They add a savory sweetness to the dish and complement the bitterness of the brussels sprouts. While you’re at it, caramelize a few more onions and keep them in an airtight container in the fridge to use throughout the week.
Keep it vegan by using nutritional yeast instead of cheese in the walnut sauce.
Substitute the pasta for your favorite gluten free variety, or use brown rice to make a casserole instead. Cook 1 1/2 cups of short grain brown rice for this dish to keep the proportions the same.
Ground turkey or italian sausage would complement this brussels sprouts pasta nicely. Be sure to cook your meats before adding to the pasta prior to baking.
Have some other ingredients? Roasted cabbage, turnips, parsnips, or carrots would also be delicious this baked brussels sprouts pasta. You can roast them alongside the brussels sprouts or in place of.