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Brussels Sprouts and Tahini

by Kate Velasquez

Functional Chef

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Prep Time: 

15 Minutes

Active Cook Time:

15 Minutes



Vegan, Vegetarian, Gluten-free



1 bag GF nomoPasta™
2 cups broccoli florets
1 cup shredded Brussels sprouts
Avocado oil spray
Seasoning to taste: Onion powder, garlic powder, Italian blend
1/4 cup tahini

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Bring a large pot of water to a boil and salt generously. Add pasta to pot and cook 10 mins until al dente.

While that’s going, preheat the oven to 400. Place broccoli on a sheet pan, spray it with avocado oil and then season to taste. Roast for 10 mins then add Brussels sprouts to that same sheet pan and reseason. Continue to cook for another 5 mins.

When pasta is nearly finished cooking, remove a cup of the pasta water and set it aside. Drain the pasta, run it under cold water, then add it back to the pot. Combine with the vegetables and a good drizzle of tahini and enjoy!


When you want a bowl of savory pasta but you know you need to eat your greens too…

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