This Miso Black Bean Pasta With Scallops + Brussels Sprouts recipe is so fun, and I’m stoked to share it with you! Something I’ve been thinking about lately, is the fact that my blog often misses just easy and healthy dinner ideas. So it’s definitely something I’m wanting to work on. This recipe seems like a good first introduction: it’s a little more elevated, but it still comes together quickly! (Perhaps it’s a good date night meal?)
How To Make Miso Black Bean Pasta With Scallops + Brussels Sprouts
Start by roasting your brussels sprouts. Toss in olive oil, salt and pepper and place on a parchment-lined baking sheet and roast until crispy.
Then go ahead and cook your pasta as per the box instructions. Reserve some pasta water for the sauce.
Make the sauce by adding the butter, miso, nutritional yeast, lemon, shallots and pasta water. Yum.
Sear the scallops, about 1.5 minutes per side to get a nice golden crust.
Assemble + enjoy!
Key Ingredients
- black bean pasta
- brussels sprouts
- scallops
- miso
- butter
- shallots
- nutritional yeast
- lemon
Substitutions
Black Bean Pasta: I’m not going to lie, I chose this purely for the aesthetic. Like black pasta?! Come on. This pasta is a great gluten-free option, and it’s also packed with protein and fibre. However if you have never had it before, the texture might surprise you. It can definitely have a little more grit. Feel free to swap in your favourite pasta brand instead.
Nutritional Yeast: Okay, I chose nutritional yeast because I have a lot of it in my pantry, it’s cheesy and it’s cheaper than parmesan. Not to mention nutritional yeast is good source of protein, B vitamins and trace minerals. It’s a great option if you’re trying to minimize dairy. However, if you want the real deal, grated parmesan will also work beautiful here. Use the same amount as you would nutritional yeast!
Butter: I love butter, but if you’re dairy-free, feel free to swap for olive oil.
Scallops: I know these can be pricey and aren’t realistic for everyone. You can swap for whatever protein you’d like. Shrimp is a cheap and tasty alternative, or you could top this pasta with a piece of baked salmon or cod! This dish is also high in protein if you want to omit the protein add-on all together.
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What are you making for quick and easy dinners? I want to know! Let me know if you make this Miso Black Bean Pasta With Scallops + Brussels Sprouts by tagging me @thenourishedmind on Instagram!
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Miso Black Bean Pasta With Scallops + Brussels Sprouts
Ingredients
For the pasta:
- 1 pack black bean pasta
- 1/2 lb brussels sprouts trimmed and halved
- 12-16 ea scallops
- 2 tbsp olive oil divided
- salt + pepper to taste
For the sauce:
- 6 tbsp butter
- 3 tbsp white miso
- 1/2 cup nutritional yeast or grated parmesan
- 1 1/4 cup pasta water
- 1 ea shallot minced
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- Toss brussels sprouts in 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until crisp and cooked through.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta as per directions. Set aside and reserve pasta water.
- For the sauce: add 1 tbsp butter into a medium pot. Sautee shallots for 2 minutes, until translucent. Add in the rest of the butter, miso, nutritional yeast and lemon and whisk to combine. Slowly add in the reserved water, 1/4 cup at a time, until you reach the desired consistency.
- Pat scallops dry with paper towel and season with salt and pepper. In a pan, add remaining olive oil and heat on med/high heat. Add in scallops and sear for 1.5 minutes per side. Scallops should have 1/4 inch golden crust on each side and be translucent in the centre.
- To serve: portion pasta onto plates. Add on brussels sprouts and drizzle with sauce. Top with scallops and serve immediately.
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