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Brussels Sprouts Risoni with Lemon & Oregano

Brussels Sprouts are the star of the show in this speedy pasta recipe
Difficulty Level: Easy
Serves: 4


Olive oil
1 cup of risoni pasta
350g of brussels sprouts
1 brown onion
1 400g can of cannellini beans
½ cup of chopped black olives
¼ cup of slivered almonds
80g of feta
½ lemon, juiced
Small bunch of oregano, chopped


  1. Prepare the veggies and beans. Chop the ends off the brussels sprouts and slice them thinly. Remove the skin of the onion and dice. Drain and rinse the beans and set aside
  2. Cook the risoni. Bring a saucepan of water to a boil and cook the risoni for about 5mins, or until al dente. Drain and set aside
  3. Cook the veggies. Coat a fry pan with olive oil and heat on medium. Cook the onion for 2-3mins, or until fragrant. Add the brussels sprouts and cook for 5mins, or until lightly browned. Then, add in the beans, olives and almonds and continue to cook for 3-4mins, or until well combined. Turn off heat
  4. Combine. Mix the risoni and oregano into the veggies. Mix through some extra olive oil and the lemon juice and season with salt and pepper
  5. Serve hot, topped with a generous crumble of feta