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About the Dish

2 each Carrot
6 ounces Brussels Sprouts
1 each Shallot
1/2 ounce Ginger
1 pat Butter
2 ounces Spinach
2 sprigs Cilantro
1/4 cup Sliced Almonds
1/2 teaspoon Garam Masala
4 ounces Brown Rice Spaghetti
Per Serving
Calories 443
Total Fat 19 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 10 mg
Sodium 587 mg
Total Carbohydrates 62 g
Dietary Fiber 11 g
Sugar 6 g
Protein 10 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Remove and discard outer leaves and stems from brussels sprouts; quarter sprouts through stem end. Trim ends from carrot, halve lengthwise and thinly slice crosswise. Roughly chop spinach. Peel, halve and thinly slice shallot. Peel and mince ginger, and measure out 2 teaspoons (save any extra for another use). Pick and chop cilantro leaves.
Fill a saucepot 2/3 full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pot on high heat. This is your pasta cooking water.
While waiting for water to boil, place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil is shimmering, carefully add carrot. Cook, stirring frequently, 3 minutes. Add brussels sprouts and shallot. Cook, stirring frequently, until shallot turns translucent, 3-4 minutes. Add ginger, garam masala and 1/4 teaspoon kosher salt, and cook, stirring, 1 minute more. Remove pan from heat.
When water comes to a boil, add pasta. Cook until pasta is tender but not mushy, 5-6 minutes. Remove and reserve 1/2 cup pasta cooking water. Drain pasta in a colander, but do not rinse.
Return vegetable pan to medium heat. Add butter, spinach, pasta and reserved pasta cooking water. Stir to combine all ingredients. Cook until most of the liquid has been evaporated and butter has melted, 3-4 minutes. Add cilantro, and remove pan from heat. Stir to incorporate. Taste and adjust seasoning as desired with kosher salt.
Divide pasta between 2 large bowls, and top with almonds. Enjoy!