Lentil Rotini with Crispy Brussels Sprouts

Lentil Rotini with Vegan Feta and Roasted Garlic served with Crispy Roasted Brussels Sprouts

Ingredients:

For the Lentil Rotini:

• 8 oz lentil rotini (or any lentil-based pasta)
• 1 tbsp olive oil (for sautéing)
• 1/2 cup vegan feta cheese, crumbled (store-bought or homemade)
• 3-4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil or parsley (optional, for garnish)

For the Crispy Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp avocado oil (or any high-heat oil)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/2 tsp dried oregano
• Optional: 1-2 tbsp balsamic vinegar or lemon juice (for a tangy finish)

Instructions:

1. Prepare the Brussels Sprouts:
   • Preheat the oven to 400°F (200°C).
   • Trim the ends off the Brussels sprouts and slice them in half.
   • Toss the Brussels sprouts with avocado oil, salt, black pepper, and oregano in a large mixing bowl until they’re evenly coated.
   • Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer for the crispiest texture.
   • Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy on the edges. If you’d like extra crispiness, roast for a few more minutes, but keep an eye on them so they don’t burn.
   • Optional: For extra flavor, drizzle with a little balsamic vinegar or a squeeze of lemon juice before serving.
2. Cook the Lentil Rotini:
   • While the Brussels sprouts are roasting, bring a large pot of salted water to a boil.
   • Add the lentil rotini and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
   • Once cooked, drain the pasta, but reserve about 1/2 cup of pasta water for later.
3. Make the Garlic and Vegan Feta Sauce:
   • While the pasta cooks heat 1 tbsp of olive oil in a pan over medium heat.
   • Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.
   • Add the drained pasta to the pan with the garlic and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to create a light sauce.
   • Add the crumbled vegan feta cheese and stir until it softens and melts into the pasta. Season with salt and pepper to taste.
4. Assemble the Dish:
   • Serve the lentil rotini on a plate or bowl, topped with the crispy roasted Brussels sprouts.
   • Garnish with fresh herbs, such as basil or parsley, if desired.
   • Enjoy your delicious, plant-based meal!

This recipe balances the hearty, protein-packed lentil rotini with the crispy, savory Brussels sprouts and tangy vegan feta, creating a satisfying and flavorful dish. The roasted garlic adds a lovely depth to the pasta, and the crispy sprouts add crunch and umami to each bite. Enjoy!