Parmesan Shredded Brussels Sprout Shells

Shells

Ingredients

Garlic Butter Ingredients:

1 cup vegan butter, softened
2 tsp fresh garlic, minced
2-3 tsp Italian seasoning
2 tsp fresh lemon juice
1 pinch of salt

Ingredients:

1 Package Chickapea Shells
2 Tbsp table salt (for boiling pasta)
1 ½ cups brussels sprouts, shredded
¼ tsp salt
1/8 tsp pepper
½ cup starch water from cooking pasta
1/3 cup fresh lemon juice
Lemon wedges and vegan parmesan cheese to garnish

A deliciously garlicy Chickapea pasta dish topped with shredded Brussels sprouts and vegan parmesan cheese, making it a feast of flavours.

This super simple meal is perfect for a busy evening and so straightforward, anyone can make it. It is a vegan, gluten-free, and nut-free dish that is full of zesty tastes and is budget friendly.

Instructions

Garlic Butter Instructions:

Add the softened butter to a small bowl
Mix in all remaining garlic butter ingredients
Set in refrigerator until ready to use in the recipe

Pasta Instructions:

Warm a large pan over medium heat
Melt ¼ cup garlic butter in the pan
Add the shredded Brussels sprouts, salt and pepper
Sauté the brussels sprouts for 5-7 minutes or until they begin to brown
Meanwhile, prepare the Chickapea shells to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
Dain the pasta reserving ½ cup starch water
Transfer the pasta and starch water to the frying pan and mix into the Brussels sprouts
Plate the portions of pasta and top with fresh lemon juice and additional garlic butter to taste
Serve hot with lemon wedges and vegan parmesan cheese on the side
Enjoy!