Boozy Holiday Noodles With Warm Brussels Slaw

1. 1

   Empty the wine into a medium-large pot. Bring the wine to a boil. Add 1-2 tbsp olive oil to the wine and boil the noodles according to package directions

2. 2

   Cut the ends off of your brussels sprouts and then cut in half

3. 3

   Heat a large skillet over medium heat with about 2 tbsp olive oil

4. 4

   In a blender or food processor, pulse your brussels until they have a slaw like texture. Empty add to the skillet, toss to coat with olive oil and sprinkle generously with salt + pepper

5. 5

   Cut your figs in quarters and add to the skillet with the brussels

6. 6

   Heat a small-medium skillet over medium heat to toast your hazelnuts. If your hazelnuts aren't already chopped, go ahead and add them to the blender/food processor and pulse until large chunks are left. Heat them in the skillet, tossing frequently to avoid burning them

7. 7

   Add your mushrooms to the skillet with brussels and figs

8. 8

   Drain your pasta, top with brussels slaw + toasted hazelnuts and sprinkle generously with vegan parmesan

* Per serving · 4 servings · Values may vary.

No additional tips available.