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Dec 03, 2021 2 min read

Wow! This recipe has it all. It has sweet, salty, and acidic flavors. It has protein, fiber, and antioxidants. It has pasta and vegetables and cheese. It has creamy, hearty, and slightly crunchy elements. And it can fit into your low-carb weight loss diet.

Creamy Low-Carb Fusilli with Roasted Balsamic Brussels Sprouts and Spiced Butternut Squash  may be your new favorite. It is simple and fast enough to make for a weekday dinner, but it is also tasty and impressive enough to serve to company. 

Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company - Fusilli has 7 grams of dietary fiber and 15 grams of protein. That means you can have a meatless meal but still hit your goals for protein. If you prefer, you can add a protein, such as chicken. It is easy enough to roast chicken at the same time as you roast the vegetables. Then just cut it into bite-sized cubes and toss it with the brussels sprouts in the sweetener, olive oil, and balsamic vinegar.

At the end, you mix in hummus to make the sauce creamy. Another vegan option is tahini. Or, if you do not happen to have either of those on hand, a mixture of 2 tablespoons of olive oil and 2 tablespoons of warmed cream cheese can help you achieve a creamy consistency and taste.

Recipe for Creamy Low-Carb Fusilli with Roasted Balsamic Brussels Sprouts and Spiced Butternut Squash

Makes 5 servings 

Prep time: 15 minutes 

Cook time: 20 minutes 

Ingredients:

  • 2 cups of cubed butternut squash
  • 12 ounces of brussels sprouts, quartered
  • 1 tablespoon of olive oil, plus another tablespoon 
  • Salt and pepper to taste
  • Dash of cinnamon
  • ¼ teaspoon of maple extract
  • 1 packet of low-calorie sweetener, plus another packet
  • 2 tablespoons of balsamic vinegar 
  • 1 package of Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company - Fusilli
  • ¼ cup of hummus
  • ¼ cup of toasted pecans
  • 3 ounces of crumbled goat cheese
  • ¼ cup of chopped parsley 

Instructions:

  1. Preheat the oven to 425. 
  2. In a bowl, mix the squash and brussels sprouts with 1 tablespoon of olive oil, plus salt and pepper. Transfer them to a baking sheet and bake for 15 to 20 minutes or until cooked. Remove from the oven.
  3. While the squash and brussels sprouts are roasting, cook the Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company - Fusilli according to the directions on the package. Boil water, add the pasta, and cook the pasta for 8 minutes or until it is nearly al dente. Drain the pasta. 
  4. In a bowl, toss the squash with cinnamon, maple extract, and 1 packet of sweetener. 
  5. Separately, in another bowl, toss the brussels sprouts with 1 tablespoon of olive oil, balsamic vinegar and 1 packet of sweetener. 
  6. Add the squash, brussels sprouts, and hummus to the pasta. Toss everything together. Add more hummus if you want it creamier.
  7. Plate the pasta and sprinkle it with goat cheese and pecans. Serve and enjoy!
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