Christmas Pasta Salad

Name: Christmas Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: - 5 Cups Brussels Sprouts; - 1 - 2 Tbsp Olive Oil; - Pinch of Salt and Pepper; - 1 & 1/2 Cups Loosely Packed Mint Leaves; - 1/2 Cup Loosely Packed Parsley; - 1/4 Cup Toasted Pine Nuts; - 1/4 Cup Olive Oil; - 1 Clove Garlic; - Juice of Half a Lemon; - Pinch of Salt and Pepper; - 2 Cans Butter Beans (Drained & rinsed); - 3 Heaped Tbsp Tahini; - 1 Clove Garlic; - Juice of Half a Lemon; - 2 - 3 Tbsp Water; - Pinch of Salt and Pepper; - 340g Gluten Free Spaghetti; - 1 Tbsp Rose Harissa; - 1 Tbsp Rice Malt Syrup (or choice of liquid sweetener); - 1 Tbsp Tahini; - 1 Tbsp Pasta Water; - Pinch of Salt and Pepper; - Pomegranate Seeds; - Mint Leaves; - Sesame Seeds

5 steps

Prep:20minCook:25min

I can bet that you’ve never had pasta salad quite like this ! This is my Christmas pasta salad that is full of colour and flavour.

Updated at: Thu, 07 Dec 2023 20:50:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories485.8 kcal (24%)

Total Fat23.2 g (33%)

Carbs58.5 g (22%)

Sugars6.5 g (7%)

Protein13.9 g (28%)

Sodium229.6 mg (11%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 220°C and line a baking tray. Toss Brussels sprouts in olive oil, salt and pepper and spread onto the baking tray. Bake in the oven for 18-25 minutes, turning halfway, or until tender and deeply golden.

Step 2

Place all mint pesto ingredients into a food processor and pulse. Texture should be thick and chunky. Transfer to a jar and set aside.

Step 3

Place all butter bean hummus ingredients into a food processor and process until smooth. Transfer to a bowl and set aside.

Step 4

Cook Gluten Free Spaghetti in a saucepan according to package instructions. Drain, reserving 1 tbsp of pasta water, and transfer the spaghetti back into the saucepan. Add the pasta water, harissa, tahini and rice malt syrup.

Step 5

To serve, spread the butter bean hummus on the bottom of a large oval plate. Swirl bunches of the spaghetti on top followed by the Brussels sprouts, mint pesto, pomegranate seeds, mint leaves and sesame seeds. Enjoy! Store leftovers in the fridge for 4 - 5 days.