GARLICY SUNDRIED TOMATO + BRUSSELS SPROUT PASTA ✨ Today I’m working with @Bertolli_us to share this mouth-watering pasta recipe with you ?? This is probably my all time favourite pasta recipe because it’s SO easy to make but still packed with flavour. @Bertolli_us tastes olive oil from around the world, conducting rigorous chemical, taste and quality testing to ensure all defining characteristics like bitterness, fruit flavour, and smell are exactly as they should be ✨ Encouraging the farmers who work with @Bertolli_us to invest in more sustainable growing practices costs more, as does harvesting early to ensure more quality olives, but the difference is an exceptional tasting and quality extra virgin olive oil, which makes such a difference in recipes like this! ?.
To make ??:
In a large non-stick pan, sautee 2.5 cups of sliced brussels sprouts over medium heat. Once slightly charred, add 2.5 cups of sliced mushrooms, 1/3 cup of edamame, 3 cloves of minced garlic, 1/2 tsp salt, 1/2 tsp pepper + 1/3 cup sliced sundried tomatoes. Sauté together until the water has released from mushrooms. Cook 454g of pasta as per package instructions. Meanwhile, slowly add in 3/4 cup of low sodium vegetable broth and 1/4 cup of the pasta cooking water (to thicken) to the vegetable mixture. Once pasta is done, add to pan and sauté until combined. Top with 1/4 cup of nutritional yeast, 1 tbsp of @bertolli_us extra virgin olive oil + the juice of 1/2 lemon. Enjoy! ?.
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