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Bean Pasta with Brussels Sprouts and "Blue Cheese"

Name: Bean Pasta with Brussels Sprouts and "Blue Cheese"
Yield: 6
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; 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

By: Chef James Rohrbacher

by 59 members

G - BOMBS

Category: Main Dishes - Vegan

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.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (34)

Serves 6

Ingredients

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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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

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

My Rating:
(click on a star to select your rating)

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?

MelissaCarole replies:

01/06/2018 09:23 PM

Rated this recipe: (no rating)

I got mine from Amazon.

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 [email protected] 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? ??

MelissaCarole replies:

01/06/2018 09:26 PM

Rated this recipe: (no rating)

Good job. This is about how much weight I need to lose. I am looking forward to making this dish.

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!).

Jeannemf

02/26/2018 07:40 PM

Rated this recipe:

I enjoyed this meal. It is a very nice change for me and I will definately make this one again.

Fuhrboy

01/04/2019 02:08 AM

Rated this recipe:

The sauce was very good as there was a lot of extra. The flavor is interesting. Easy to make.

mcc725

01/29/2019 06:51 PM

Rated this recipe:

I would add sauteed mushrooms and some diced kale . Very good flavor . I would liquify the same a bit more .

sierrael

02/07/2019 06:29 PM

Rated this recipe:

I just made this tonight. It was delicious! I felt like I was eating something "bad" cause it tasted so good. I only used one red onion cause mine was huge, also next time I may use only two cloves of garlic, it was a little powerful. Otherwise I followed the receipe to a T and it was awsome. I have 5 portioned out plates in the fridge and I cant wait to eat it again. Hopefully it stores well...

The Major

03/16/2019 07:16 PM

Rated this recipe:

Excellent dish! Luxurious mouth feel. Hat's off to Chef Rohrbacher for designing this. My wife is a superb cook and used this recipe exactly as written. It was perfect. If we were to experiement, we would add mushrooms and maybe spinach or tomatoes on top. But it is so delicious as is. 5 stars for sure. Highly recommend!

Alisonmolloy1 replies:

06/16/2020 09:21 PM

Rated this recipe:

Excellent suggestions! I tried the mushrooms, they were good in it, I think the tomatoes and spinach would be good too.

whoster69

01/09/2020 09:40 PM

Rated this recipe:

Tonight we had Bean Pasta with Brussels Sprouts and "Blue Cheese". Let me put it this way. My wife didn't even want to eat it and she will eat just about any healthy recipe. I managed to choke down one bite, but then I was done. The Brussel Sprouts were not cooked anywhere near enough and the flavor was pretty horrible. I would not make this again. Ever. Rating: 1 out of 5.

Alisonmolloy1

06/16/2020 09:19 PM

Rated this recipe:

Delicious! I will make this again! Thank you!

paruff

07/02/2020 01:10 PM

Rated this recipe: (no rating)

Absolutely fantastic!! I added zucchini that I had and it was super tasty! Deliciously tasty :-)

Thank you!

kimmaris23

01/27/2021 06:05 AM

Rated this recipe:

I thought this was very tasty - will definitely make again. I only used one onion (hubs isn't a big fan) and I thought that was plenty and he really liked the dish too. I think I'll add ~ 8oz sliced mushrooms next time and will cook the brussels sprouts and onions a little longer. I used petite brussels sprouts and didn't cut in half - they could have been a little warmer. Thank you for the recipe!

BBaccSoon

05/21/2021 12:10 PM

Rated this recipe:

Tried this today. Not too difficult to prepare everything, although be prepared to have a massive saucepan for when you have to combine everything. I didn't have access to silken tofu, so I used extra firm and added water to reduce the thickness. I also didn't have white miso on hand so subbed in red miso. Tasted delicious though and now I have leftovers for the next couple days which is great. Love how the brussels sprouts were used in this recipe to get those greens in.

Cherieyager

07/03/2021 02:39 PM

Rated this recipe: (no rating)

What can I use in place of soy protein as I am intolerant???

GwenBach

10/24/2021 01:22 PM

Rated this recipe:

This is one of my favorite recipes. I doubled the brussel sprouts and omitted the bean pasta yesterday. But also made it with the pasta a few weeks ago. Both are really yummy but prefer it without the pasta. The sauce is a total winner!

This comment was last edited on 10/25/2021 03:23 AM

Kathaway

06/12/2022 05:49 PM

Rated this recipe:

Fantastic cheeze sauce. I did it with the asparagus and Brussels sprouts with lentil fusilli. As I'm one person, there is a lot of sauce left. Now, what will I do with it... I have so many scrumptious ideas, but I'll probably do a mushroom pasta later in the week! This recipe goes into my fave recipe book so I can find it any time. Dr. Fuhrman and staff .... you did good!

Surf32937

10/15/2022 07:57 AM

Rated this recipe:

Thank you for this delicious recipe! I made the recipe exactly as printed and even my SAD diet family loved it - after they added salt to their dish. I loved it without added salt . The taste is creamy and tangy with some umami depth. The sauce makes a good amount and covers all the veggies and tubular bean noodles. Next time I will cook my noodles for maybe a minute or two longer because bean texture pasta seems more stiff than wheat pasta. I sautéed my veggies using splashes of Sauvignon blanc and cut all my red onions uniformly the same size in strips. I will definitely be making this again. One of family members was surprised that the sauce was made so quickly in the blender and tasted so rich.

Georges_Canard

12/15/2022 08:08 PM

Rated this recipe:

Excellent!

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Bean Pasta with Brussels Sprouts and "Blue Cheese"

Ingredients

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