I’ve never seen a tree of Brussels sprouts, but they were at the food co-op and I couldn’t resist buying one. It looks like an alien, spreading its tentacles as it lands on Earth. It’s a dominating presence, with its long shadow. I got 8 cups of sprouts off this tree.

Today’s fettuccine (and the other types of pasta I have featured on Cat Food Sandwich) is gluten-free. It’s made of brown-rice flour, and it can double as pad thai noodles. I love the texture. (I also used up the last of my pine nuts that were left over from this summer. I made way too much pesto this year.)

I realize I never explained why I eat gluten-free.

Gluten is the name of the protein found in barley, rye, spelt and wheat. It makes me feel bleh. What is bleh? Groggy and bloated. I haven’t been diagnosed as allergic or intolerant, but I feel better when I avoid it.


  • Fettuccine, enough for one person
  • Brussels sprouts, sliced, 2 cups
  • Pine nuts, 1/4 cup
  • Olive oil, 1 tablespoon
  • Garlic, chopped, 1 clove
  • Sea salt, a dash
  • Black pepper, a dash
  • Cracked red pepper, a dash
  • Nutritional yeast, 1 tablespoon


Prepare the noodles as per the package instructions.


Use the slicing disk on your processor to shred the Brussels sprouts. Sauté 2 cups’ worth with the other ingredients.


Top with nutritional yeast. Serves 1.


2 Responses to VeganMoFo No. 11: Fettuccine with Brussels Sprouts and Pine Nuts

  1. Amanda says:

    What a great idea! I’ve never shaved brussel sprouts, but I should.

  2. Julie says:

    Shaving them makes them much more tolerable to eat. I wouldn’t have even bought Brussels sprouts if I didn’t see them on a tree. :)

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