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Leek and Brussels Sprout Pasta with Lemon and Parmesan

Pasta is one of the most loved and craved dishes around.  Right up there with pizza and greasy cheeseburgers, these cravings indicate that we biologically have a hard time cutting out the processed white stuff devoid of nutrients.  I’m right there with you, there is nothing I love more than sitting down to a bowl of homemade pasta.  Something about it is simply satisfying.  Then, a few hours later the pain sets in and I remember why I stop myself from indulging in the first place :(  That regret led me to look for amazing recipes that I can use with my favorite quinoa pasta.  I find that the Andean Dream Quinoa Pasta is easier on my digestive system, I don’t have the feelings of lethargy after eating, yet I still get to fulfill my pasta fantasies.


1 8oz box Andeam Dream Quinoa Spaghetti

2 T. organic “pastured” or grass-fed butter

2 T. extra virgin olive oil

2 medium leeks, cleaned and thinly sliced

1/2 pound brussels sprouts, shaved on mandoline or sliced thin (can also buy pre-shaved at Trader Joe’s)

3 cloves garlic, thinly sliced

jzest and juice of 1 lemon

1/4 cup pine nuts, lightly toasted (could also use toasted walnuts)

1/4 cup imported parmesan (optional)

sea salt and fresh cracked pepper, as needed


Cook the quinoa pasta according to package directions. Drain, then place in a large bowl and stir in the butter until it melts and evenly coats the noodles.

While pasta cooks, toast pine nuts in a small, dry skillet and place over medium heat. Toss frequently until browned in spots and fragrant. This should only take a minute or two. Remove to a plate to cool.

Heat the olive oil in a large saute pan over medium high heat and add the leeks with a pinch of salt.  Saute 2-3 minutes, then add the garlic and shaved brussels sprouts with another pinch of salt. Continue to saute, stirring often, until the brussels are softened and onions begin to char.  Be careful not to overcook, the brussels sprouts should retain texture, not getting mushy (approx. 5 minutes). Add the juice of 1 lemon, additional drizzle of olive oil, and toss with lemon zest.  Toss with spaghetti and finish with sprinkling of parmesan (optional) and sprinkling of toasted pine nuts (or walnuts).

Sprinkle with sea salt and grind of fresh pepper and enjoy!





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