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Bean Pasta with Brussels Sprouts and "Blue Cheese"


Bean Pasta with Brussels Sprouts and

Serves: 6

Category: Main Dishes - Vegan
Author: Chef James Rohrbacher
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Rated by: 31 members

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Create a zesty "blue cheese" sauce by blending together some unexpected ingredients. It is the perfect complement to the Brussels sprouts and bean pasta in this dish and also works well with all kinds of steamed vegetables.

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Ingredients:

8 ounces bean pasta (see note), cooked according to package directions, rinsed under cold water and drained
1 pound fresh or frozen Brussels sprouts, cleaned and left whole if small, or cut in half if large
2 red onions, chopped
freshly ground black pepper
1/4 cup chopped parsley, plus more for garnish
For the Blue Cheese Sauce:
1/2 cup raw cashews
1/4 cup unhulled sesame seeds
1 (12.3 ounce) package firm silken tofu
4 cloves garlic, peeled
1/2 cup unsweetened soy, hemp or almond milk
3 tablespoons lemon juice
1 tablespoon white low-sodium miso
6 tablespoons nutritional yeast
4 teaspoons apple cider vinegar
1 teaspoon onion powder
1 tablespoon Dijon mustard

Instructions:

While the pasta is cooking, puree all of the blue cheese sauce ingredients in a high-powered blender until smooth.

In a large pan, saute the onions and Brussels sprouts in a little water or white wine until the onions are translucent and the sprouts are tender, about 10 minutes. Add the pasta and the parsley to the pan, pour in the blue cheese sauce and cook until heated through, stirring to coat everything with the sauce.

Divide among 6 plates and sprinkle with additional parsley. Serve immediately.

If desired, some chopped apples may be added when you are sautéing the sprouts.

Note: Several varieties of bean pasta are available at www.DrFuhrman.com.

Calories 379; Protein 25 g; Carbohydrates 47 g; Sugars 6 g; Total Fat 11.5 g; Saturated Fat 1.8 g; Cholesterol 0 mg; Sodium 195 mg; Fiber 13.5 g; Beta-Carotene 472 ug; Vitamin C 74 mg; Calcium 256 mg; Iron 7.8 mg; Folate 90 ug; Magnesium 112 mg; Potassium 635 mg; Zinc 5.3 mg; Selenium 8.1 ug

Comments (19):

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Bravelute

06/08/2013 09:59 AM

Rated this recipe:

I loved this recipe. It was easy enough to alter since I had no bean pasta: I added 1.5 cups of great northern beans when I added the sauce. I accompanied the meal with a simple salad of baby romaine, orange sections, flax seed, and rice vinegar with garlic. The best thing is, I have 5 more one-cup servings to enjoy in the future!!

Next time I plan to switch to black beans and add chopped sweet red pepper for some color. Also, I did add 3 sliced apples with the brussels sprouts but for me, they were lost, cooked too much, or something. I think I'll add them when I add the sauce. And perhaps find a stronger flavored apple in the fall. But it might be better to make a mix of apples, celery, and a chopped walnut or two and serve it as a side on salad greens.

The sauce was the best ever!! It has lots of possibilities as a veggie dip, as a sauce in mock lasagna or in casseroles with other vegetables.

I think you could assemble the veggies and sauce in a casserole and bake. Also, there is plenty of sauce to add another vegetable for a company meal.

Deannaveg

11/13/2013 02:55 PM

Rated this recipe:

I found the sauce to be a little too acidic, so I added 1/4 cup of raisins. Next time I will reduce the apple cider vinegar and the mustard by about a teaspoon each. Two onions is too much; I will use one. I think I will add a 16 oz. container of mushrooms. You could probably add another half pound of brussels sprouts as well, as it does make a lot of sauce. Then, I topped it all with fresh ground black pepper. It was pretty good. I think there is enough sauce to add some more veggies to make for a bigger "serving."

Elaine Garces

05/19/2014 10:15 PM

Rated this recipe:

Unique tasting dish. I followed the recipe to the T ... Came out perfect. I used all organic ingredients. I really enjoyed the taste of apples throughout. Lots of extra dressing from this which is fine by me! I used adzuki bean pasta - my new find. I thought of adding lightly roasted walnuts and/or pears ... Maybe dried cranberries ... Next serving. Thank you!

Update 5/21/14: I served this again, plus I placed a dollop over fresh tomatoes sprinkled with fresh parsley. I asked my husband and my father if they could tell me what the dressing recipe was trying to mimic (?) and they had no idea ... When I said "Blue Cheese" they both replied at the same time, "this is better than blue cheese." My dad also said this was THE BEST DRESSING he ever had. My husband agreed. I've made lots of dressings offered on this website.
This comment was last edited on 05/21/2014 09:28 PM

Tramp

12/29/2014 09:00 AM

Rated this recipe:

It was not so good as I thought.
It was too acid and there was not blue cheesy taste in it.
I will not do it again.

rseverett

01/07/2015 09:18 AM

Rated this recipe:

Really good. I had shiriitake noodle soup, so, I sub'ed those. And I had artichoke hearts, so, I used those. Next time I'm using Brussels sprouts. I think the sauce would be fabulous over any veg.

ROTHSC

01/13/2015 04:57 PM

Rated this recipe: (no rating)

Everyone loved this especially the SAD dieters

photoenthusiast

01/19/2015 06:29 PM

Rated this recipe:

Anyone know what store I can buy white low-sodium miso?

Guacamole

01/19/2015 10:59 PM

Rated this recipe: (no rating)

To photoenthusiast, Whole Foods!

juliegreenman

01/21/2015 09:38 AM

Rated this recipe:

We made this last night and it was a hit. I steamed 24 oz of frozen brussels sprouts, drained them and only used half the sauce. The flavor was delightful--not too acidic for any of us. I ended up eating extra because it felt like a comfort food. Today I will serve the rest of the sauce on top of steamed spinach. Delicious!

LynnetteBrown

01/22/2015 05:03 PM

Rated this recipe: (no rating)

Can I use something other than Miso?

medic6171

01/23/2015 07:47 PM

Rated this recipe: (no rating)

WOW!!!! This recipe was surprisingly VERY delicious!!! This will be a definite do-over!! We are planning a trip to Colorado, and this recipe makes SO much, that we will portion out the servings and heat it up at travel plazas or something. A good side salad would be great with this meal.... I just wish I could of had a fresh loaf of hot French bread with it... LOL!!! You can't have it all.... Just as a side note, Costco (I LOVE THAT STORE!!!!!), recently started to sell Gluten Free, Organic Black Bean Spaghetti! It tastes FANTASTIC and it went well with this recipe!

bluesnell

01/30/2015 11:14 PM

Rated this recipe:

Yum YUM. We bought a big box of red lentil pasta that was a huge suprise to find at sams club! and my hubby is in LOVE we half-ed the sauce, because of some comments here, but I think I could go for more on it, I might do all of it from now on. We are adding it weekly for a while we are LOVING this stuff!@...oh yes and adding some chopped up mushroooms too to up the g-bombs:) plus I just want some I love them. this was DELICIOUS

Update: this sauce has become a staple I always have some in a jar, for anyone wanting to quickly cook some veggies and dunk them. My SAD eating family also loved it!
This comment was last edited on 02/19/2015 05:38 PM

Claudia

03/13/2015 12:10 AM

Rated this recipe:

This recipe is fantastic! I omitted the onions, and instead used extra brussels sprouts (1.5 pounds), a pound of apples (first time I used golden delicious, and the 2nd time I used jonagold), and 1/4 tsp of asafetida. For the pasta, I used mung bean pasta. The second time I made this, I made a huge mistake by using Meyer lemon instead of regular lemon, and it ruined the dish, so that it really lacked flavor. You definitely need to have the regular lemon juice in the sauce, and the recipe won't be the same without it. Once we figured out what had gone wrong, we sprinkled regular lemon juice on our individual bowls, and it made all the difference in the world.

Eveleaf

04/12/2015 01:50 PM

Rated this recipe:

This is very good.

I used 16 oz of pasta (instead of 8 oz), 2 pounds of Brussels sprouts (instead of one), added 8 oz chopped mushrooms and 1 can white beans. I also added the 2 optional apples. Given all those additions, the amount of the sauce was perfect, and it came out to EIGHT generous, 2-cup servings. I have quite a bit to store and enjoy later!

A word of warning, if you try these alterations, use a very large pot. ;-)

My one complaint is that the Brussels sprouts took MUCH longer to become tender than the recommended 10 minutes, even though I halved all of them before cooking. It was more like 30 minutes. Next time I make this, I will steam the Brussels sprouts ahead of time.

Froggie

12/27/2016 06:30 PM

Rated this recipe:

Yum!  I even got my kids to eat it and they do not believe in fuhrman and this lifestyle despite the fact that I have lost 186# and no longer take any meds!  I will definitely make this again!  Nice combo of basic spicing!

RxJesus replies:

04/08/2017 12:58 PM

Rated this recipe: (no rating)

Wtg, froggie! Keep on keeping on!   What do those kids know, anway? ??

marys

03/23/2017 02:19 PM

Rated this recipe: (no rating)

This sauce is GREAT. Used water instead of the plant milk because I didn't have any on hand and it was still very creamy. I'm going to put it on steamed Brussel sprouts for dinner but it can be used for any veggie or as a salad dressing.

healthyrochelle

04/11/2017 09:14 AM

Rated this recipe:

Wow! This is delicious and so decadent! I was FULL by the time I finished my serving. I didn't have enough bean pasta left, so subbed in some white beans as another member suggested. What a fantastic recipe. Even my omni husband tasted the sauce and admitted it was good.

WanderLustWonderer

04/12/2017 07:41 PM

Rated this recipe: (no rating)

I made this with two lbs of brussel sprouts, 2 apples and a 8 oz container of mushrooms added to it, as well as two 8 oz boxes of green lentil pasta. That made the perfect amount for the sauce, but it literally made SO MUCH IT DIDNT ALL FIT IN MY POT :) I didnt think it was too acidic at all, I would've liked even more mustard flavor. I added a bunch of raisans for sweetness and texture, and roasted walnuts or pears would've been outstanding as well. It really does taste like blue cheese, and the flavor of the dish is so strange, but so good. Also, i dont understand how to rate a recipe :) 

This comment was last edited on 04/12/2017 07:42 PM

sprout

05/07/2017 11:01 PM

Rated this recipe:

It's a winner - the sauce is delicious!  Only things I would change are maybe using sweet onions next time as the onions were too strong for me and probably less garlic in the sauce.  It's very good but I won't take this to work for lunch because of the garlic+onions (need lots of mouth-refreshing parsley afterwards!).