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Brussels Sprouts Pasta

A delightful dish combining the earthy flavors of Brussels sprouts with creamy pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 225 grams Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 285 grams tagliatelle or other pasta
  • 600 ml vegetable stock
  • 350 ml water
  • 1 pinch red pepper flakes
  • 180 ml heavy cream (double cream)
  • 25 grams freshly grated parmesan cheese (plus more for serving)

Method
 

Preparation
  1. In a large pot over medium-low heat, add a tablespoon of extra-virgin olive oil. Allow the oil to warm for a moment.
  2. To the pot, add the diced onion and Brussels sprouts. Sauté them, stirring often for about 7-10 minutes, until they become soft and begin to brown.
  3. Incorporate the minced garlic, cooking it for an additional minute until fragrant.
  4. Add the tagliatelle with the vegetable stock, water, and a pinch of red pepper flakes. Cover the pot and cook for approximately 12 minutes.
  5. Stir in the heavy cream and grated parmesan cheese, allowing it to meld into the pasta for about a minute.
  6. Taste the pasta and add salt and pepper to your liking. Serve immediately, garnished with extra parmesan if desired.

Notes

For added depth of flavor, try roasting the Brussels sprouts instead of sautéing. Consider sprinkling some toasted nuts on top for extra crunch and nutrition. Ensure your vegetable stock is vegetarian if required.