Vegan Dishes

Brusselized Green Goddess Pasta!

Who else has felt like a super hero when needing to incorporate the almost spoiled veggies into dinner and have it turn out successful?? I had one of those nights tonight, yay me!  I needed to use up a gigantic, family size bag of brussel sprouts for dinner and a handful of ripped avos that were already 6 hours past their prime.  Pasta was on the menu, so I figured some shells with a bunch of greens mixed in an avocado cream sauce would do the trick.

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I roasted about a thousand brussel sprouts that I cut into quarters, at 425 degrees Fahrenheit for about 35 minutes.  *I should of trimmed the ends off better in the beginning because most ends were too tough and I had to trim them again before adding them in the mix. 
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Next, I boiled the pasta and steamed some frozen peas and fresh baby spinach.  While that was happening, I blended 3 ripped avos with garlic, basil, lemon juice, water, salt, pepper, and of course some nutritional yeast.  None of this was measured.. I had to play around with the consistency so I say just base your measurements on your taste/texture preferences.  Next time, I’ll add veggie broth instead of water to see if that makes it more flavorful.

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Lastly, all ingredients were ready to be mixed together and I was finally able to apply to face!

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