When you combine this vegan pasta with brussels sprouts, spinach, and cranberries you get a taste of Thanksgiving dinner along with an extra punch of maple syrup, orange and some crunchy walnuts!
If you follow me on Facebook and Instagram, you know that I am now partnering with Chickapea Pasta in recipe development and photography. My title is Chickapea Chef – how awesome is that?! I’m thrilled to be part of this innovative, dynamic company and, best of all, it’s healthy, you guys! This pasta consists of two ingredients only – chickpeas and lentils. A great source of protein and fibre and low in fat.
A lot of you have told me that your kids love to snack on a bowl of plain pasta and now you can be assured that their favourite meal is also healthy. And I’m going to sharing a new quick, easy and family friendly recipe each month here and on their site.
Chickapea Pasta is a local company that is exploding across Canada and officially launched in the US on October 1st. You can find a store nearest to you here or order on Amazon here. I can’t wait for you to try it!
This recipe is made with Canadian Thanksgiving in mind. And when I saw these beautiful brussels sprouts at Nicholyn Farms, an idea started sizzling. I’ve combined sprouts, spinach, cranberries with garlic, maple syrup, and fresh orange juice and it’s lip smacking! And vegan!
You can top this colourful plate of healthy yumminess with walnuts and feta cheese or make the vegan version included in the recipe. This would also make a fun side dish at a vegan Thanksgiving.
Do you love cranberries as much as I do? I made a gluten-free cranberry salsa a couple years ago that was a big hit when I took it down to Michigan to celebrate Thanksgiving with my American cousins. It definitely influenced the flavours in this dish.
Do you have a signature holiday dish? I’d love it if you shared your recipe with me on Instagram. Let’s see what you’re up to! Use the hashtag #simplyfreshdinners to show off your creations. Cheers!
This is a sponsored post by Chickapea but the love for this product is all my own.
Pasta with Brussels Sprouts, Spinach and CranberriesPrint Recipe
- 1 227 gram package Chickapea Pasta spirals (or penne)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1.5 cups fresh or frozen (thawed) cranberries
- 1.5 tablespoons freshly squeezed orange juice
- 1.5 tablespoons pure maple syrup
- 1 pound brussels sprouts
- 4 cups baby spinach
- kosher salt and freshly ground black pepper to taste
- 1 cup walnuts
- Optional: top with feta cheese (vegan recipe below)
Have the table set and everything ready to go because this is ready in record time. Prepare all your ingredients ahead of time as well.
Cook pasta according to directions on package, rinse with cold water
Peel each individual leaf from one brussels sprouts at a time. Start on the outside working towards the middle. Throw away core and smaller leaves that are too difficult to peel. If you're tight on time, shave the sprouts with mandolin or slice thinly.
In a large saute pan, heat oil on medium heat. Add garlic and saute for 1 minute. Add cranberries, orange juice and maple syrup - saute for 3-4 minutes or until cranberries soften. (some may burst)
Add all of the brussels sprouts leaves and saute for about 1 minute. (Isn’t it pretty!) Toss to coat well. Add pasta and toss again.
Remove from heat and add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
Top with walnuts and feta cheese if desired.
Vegan Feta Cheese (Author: Minimal Eats)
9.7 ounces firm tofu (275 g)
¼ cup lemon juice (60 ml)
½ cup water (125 ml)
½ cup apple cider vinegar (125 ml)
1 tbsp oregano
Cut the tofu into cubes.
Mix all the marinade ingredients in a bowl or a container (the lemon juice, water, apple cider vinegar and oregano), add the tofu, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later.