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About the Dish

  • Carrot

    Carrot

  • Brussels Sprouts

    Brussels Sprouts

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Garam Masala

    Garam Masala

  • Brown Rice Spaghetti

    Brown Rice Spaghetti

  • Butter

    Butter

  • Spinach

    Spinach

  • Cilantro

    Cilantro

  • Sliced Almonds

    Sliced Almonds

METHOD

1
MISE EN PLACE • Trim and quarter brussels sprouts. • Halve carrots lengthwise and thinly slice crosswise. • Roughly chop spinach. • Peel, halve and thinly slice shallot. • Peel and mince 2 teaspoons ginger (save any remaining for another use). • Pick and chop cilantro leaves.
2
Fill a saucepot 2/3 full with about 6 cups water and 1/2 teaspoon kosher salt. Place pot on high heat. This is your pasta cooking water.
3
• Place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil is hot, add carrot. Cook, stirring frequently, 3 minutes. • Add brussels sprouts and shallot. Cook, stirring, until shallot turns translucent, 3-4 minutes. • Add ginger, garam masala and 1/4 teaspoon kosher salt. Cook, stirring, 1 minute more. Remove pan from heat.
4
• 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 water. Drain pasta.
5
• Return vegetable pan to medium heat. Stir in butter, spinach, pasta and reserved pasta cooking water. Cook , stirring, until most of the liquid has been evaporated, 3-4 minutes. • Stir in cilantro, and remove pan from heat. Taste and adjust seasoning as desired with kosher salt.
6
Divide pasta between 2 large bowls, and top with almonds. Enjoy!