Rainbow Pasta With Brussels Sprouts, Soy Ground, & Cherry Tomatoes

A huge thank you to the essential workers at grocery stores, post offices, hospitals, and beyond for keeping up with colossal supply and demand during this current pandemic. It has been scary times right now and living in complete isolation frightened a lot of us. We have lost loved ones, dearest friends, colleagues, those who have inspired us from afar.

The New York Times cover 5/24/2020. Rest in peace to those lost. You are more than names. 

Toilet paper was not the only hard to find item. Pantry items like pastas, rice, lentils, bread, and frozen vegetables were scarce, nonexistent for weeks. Good friends sent me beautiful care packages with yeast to make bread, masks for venturing outside, and chocolate (very important in survival). People will let you know in several ways that they care, that they’re thinking of you. Phone calls, text messages, and mailed cards have certainly kept me grounded and made me feel less alone.
Summer is coming. That means fresh, colorful plates that only veggies and fruits can provide.
Luckily, cherry tomatoes —my absolute favorite— are available right now. I love them best in pastas, pizzas, and salads, uncooked. Thus, here is a simple pasta dish of buttery tri-colored rotini with Brussels sprouts, soy ground, and cherry tomatoes.

Rainbow Rotini With Brussels Sprouts, Soy Ground, and Cherry Tomatoes Ingredients and Preparation

1 cup rainbow rotini
2 cup frozen Brussels sprouts
1/4 cup Lightlife Soy Ground (or any other kind of plant based meatless crumbles)
1/4 cup Follow Your Heart Cheddar Shreds
1 tablespoon Mikoyo’s Kitchen Plant Based Butter
1 teaspoon garlic
1 teaspoon Italian Seasoning
1 teaspoon salt
4 cherry tomatoes, sliced
pinch of olive oil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Prepare pasta, Brussels sprouts, and soy ground according to package directions.
Combine pasta, Brussels sprouts, and soy ground together. Add in the cheddar shreds, vegan butter, Italian seasoning, and salt.
Toss chopped cherry tomatoes with olive oil, black pepper, and garlic. Garnish the pasta with the cherry tomatoes.