It’s hard to cook on school nights, right? I totally get that.
By the time the workday’s over, your stomach’s growling, happy hour’s calling, and the last thing you want to do is spend an hour making an elaborate dinner.
But you don’t have to get fancy to make a quick meal that’s full of flavor. Want to know one of my secret weapons to getting a delicious meal on the table in about 20 minutes? Hot chili sesame oil. It adds depth and spice in no time, and complements everything from tofu to kale.
The other night, I was craving hearty fall flavors like earthy mushrooms and crunchy brussels sprouts. I wanted something warming, something spicy- but also something comforting like a nice bowl of pasta. This dish came together almost by itself. And because it’s so quick to prepare, you can make it on a Tuesday and still have time to relax and enjoy your evening.
CHILI-SPICED BRUSSELS SPROUTS WITH WHOLE WHEAT SPAGHETTI
Serves 4
Ingredients
- 8 oz whole wheat spaghetti
- 2 c. brussels sprouts, ends trimmed and thinly cut
- 1 8-10 oz box sliced mushrooms
- 2-4 T hot chili sesame oil, depending on how much spice you like
- 2-3 cloves garlic, minced
- salt and pepper to taste
- chili flakes for garnish
- parmesan, grated or nutritional yeast, optional
Cook pasta according to package directions until al dente. Drain and set aside.
Meanwhile, heat oil in a large skillet. Add garlic and cook 2-3 minutes, until slightly browned and fragrant. Add mushrooms and cook 5 minutes, stirring occasionally. Add brussels sprouts and cook 3 more minutes, until bright green and slightly tender. Season with salt and pepper.
Remove from heat and toss spaghetti with vegetables. Season with salt and pepper to taste. Add chili, parmesan or nutritional yeast for a savory burst.
On weeknights, do you cook or eat out?
