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Pasta with Brussels sprouts recipe

Pasta with Brussels sprouts recipe


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  • Ingredients
  • Pasta
  • Pasta types
  • Penne

For some reason, my kids love Brussels sprouts when I cook them with pasta. Try it if you have any leftover sprouts this Christmas!

1 person made this

IngredientsServes: 3

  • 100g Brussels sprouts, cleaned and trimmed
  • 250g penne pasta
  • 2 tablespoons olive oil
  • 2 tablespoons of soffrito (finely chopped carrot, onion and celery)
  • 1 fresh chilli pepper, finely minced
  • 4 tablespoons white wine
  • salt, to season
  • extra virgin olive oil, as needed

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Boil a pot of salted water. Add sprouts (slice any very large sprouts in half) and boil them for 5 to 7 minutes.
  2. Scoop out the Brussel sprouts out of the pot using a slotted spoon; set sprouts aside. Add pasta to the same cooking water and cook until al dente, about 9 to 10 minutes.
  3. Meanwhile, heat 2 tablespoons of oil in a pan; add the sprouts, soffrito, minced chilli pepper and white wine. Season with a little salt.
  4. Transfer the cooked pasta with a ladle of the cooking water to the pan. Toss well to mix and serve with a drizzle of extra virgin olive oil.

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Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts

What better way to start off the week than a warm bowl of pasta?

Maybe if that pasta is tossed in a creamy garlic sauce and then topped with crispy shallots and brussels sprouts.

To me, nothing screams “FALL” like a creamy pasta.

And this one is not going to disappoint.

With just a few simple ingredients you can easily get a delicious & creamy sauce.

AND you don’t even have to soak a single cashew!

Vegan butter, non-dairy milk, veggie broth and a ton of garlic cook together until fragrant. Add a little flour to thicken it up and lots of fresh cracked black pepper and you are done.

NOTE: If you want a completely smooth sauce you could throw it in the blender, but I personally don’t mind a chunk of garlic in each bite.

At this point, you could add the pasta to the sauce and call it a day. It is already delicious as is.

HOWEVER, the addition of crispy shallots and brussels sprouts puts this dish over the top!

September is the beginning of brussels sprout season, so they should be easy to find locally. And if you don’t think you like brussels sprouts, I’d say give them another try. When you pair them with the right flavors they are extremely tasty!

Moral of the story is this pasta is simple and comforting – sure to be a Fall favorite!


Sausage, Brussels Sprouts and Parmesan Pasta

20 Minute Sausage, Brussels Sprouts and Parmesan Pasta will be on the table in no time. A filling and flavorful gluten-free dinner recipe!

This post may contain affiliate links.

Happy Monday and hello from the other side of the weekend – how are you? ?

We had a great last couple of days, and finally got our Christmas decorations up! Actually, Lincoln’s elf on the shelf “Penny” assembled the tree late Friday night, which rendered him equal parts terrified and delighted when he came downstairs on Saturday morning. I don’t think he loves the idea of a tiny elf creeping around his house while he sleeps every night, but the smile on his face when he saw the decorations was priceless.

I’ll tell you what does have a price though – a new tree topper. I’ve always used a santa hat to top the tree, which matches our red and white velvet tree skirt, but Lincoln thought Penny brought him a matching hat, and how could I tell him otherwise? “Why did he put it on top of the tree, Mom?” Because Mommy wasn’t thinking, dear! ?

Later that morning I said goodbye to the boys and met up with two of my favorite Iowa bloggers and people, Alexa and Bethany, for a long coffee date. We lost track of time talking shop, babies, health, and more. Note to self: spend more Saturday mornings with friends. Weekend chores can wait – that was really good for my soul.

Totally unrelated but have you tried cutting out paper snowflakes anytime in the last two decades? I had to google directions AND text a crafty friend when I just could not. figure. it. out. Total shame fest. I can’t even imagine what’s going to happen when Lincoln needs help with his math homework in 10 years. ?

Pesto Veggie Pasta

Anyway, we woke up to a light dusting of snow on Sunday so we had a snow day playing outside (well, Lincoln and Ben did!) making homemade Chex Mix, watching Christmas movies (how creepy are the elves in The Polar Express?!) and playing with this jolly elf. Finally managed to catch his little sideways smile on camera. I am so loving the infant stage this time around. If you need me at any point during the day, you can usually find me inhaling the sweet scent of his little face!

I also took some time to photograph the recipe I’m sharing with you today – 20 Minute Sausage, Brussels Sprouts and Parmesan Pasta! Actually it almost feels like cheating calling this a “recipe” because it’s so simple and straightforward. Regardless, it goes from fridge to table in 20 minutes or less making it perfect for busy weeknights.

Cooked pasta is tossed with browned Italian sweet sausage, sauteed brussels sprouts, a nearly-offensive amount of garlic and freshly grated parmesan cheese, and tons of cracked black pepper. It’s kind of a mash up of cacio e pepe, this dish, and this dish. Simple, familiar flavors in a hearty and filling dish. I totally dig it.

The best part of this recipe is that there’s zero prep work involved so you can keep your knife and cutting board put away. The couple of times I tested this dish I found myself standing in the kitchen tapping my foot waiting for the water to boil because there’s nothing to slice and dice, including the brussels sprouts because I used a bag of pre-shredded from the store. Easy!

I used gluten-free spaghetti but you could use whatever pasta you already have in the house. I also think this dish would be fantastic with zucchini noodles but first read the tips in this post to make sure you don’t end up with soggy zoodles. Talk about the real nightmare before Christmas!

Start by bringing a large pot of salted water to a boil. In the meantime, add 8oz sweet Italian sausage and a drizzle of extra virgin olive oil to a large, 12″ skillet over heat that’s just a touch above medium. Brown the sausage, breaking it into big chunks as it cooks. I tested this recipe breaking the sausage down to the texture of ground beef and it was kind of strange texture-wise in the final dish. I liked being able to bite into big pieces.

Scoop the sausage onto a plate and set aside, then drop the pasta into the water to cook until it’s just a touch under al dente. Just a heads up, don’t drain the pasta cooking water after it’s done cooking – you’ll use it to create a thin sauce for the dish!

Next heat 2 Tablespoons extra virgin olive oil in the skillet then add 9oz shredded brussels sprouts (that’s 1 bag of the Green Giant brand pre-shredded sprouts,) 1/4 teaspoon red chili pepper flakes (or more or less,) and salt and pepper. Saute until the sprouts are golden brown and tender, 3-4 minutes, then add 3 cloves minced garlic and saute for 1 more minute.

Last step is to use tongs to transfer the cooked pasta from the pot to the skillet, then add the cooked sausage, a generous drizzle of extra virgin olive oil, and 3/4 cup freshly grated parmesan cheese. Add enough pasta cooking water to the skillet to melt the parmesan cheese and create a light, thin sauce.

Add a TON of freshly cracked black pepper then taste and add more salt if necessary, too. Swirl onto plates then top with more parmesan cheese before digging in. I hope you love this hearty, quick and easy weeknight pasta dish! Enjoy!


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Garlic Chips

Line a plate with a paper towel. Slice garlic very thinly. Make sure to slice as thin and uniformly as possible. Add 2 tsp. olive oil to a large non-stick pan and spread garlic slices in a single layer in pan. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices slowly dry out and begin to brown, 10-15 minutes. Immediately remove browned slices to towel-lined plate and let cool. Reserve oil and pan. While garlic cooks, prepare ingredients and cook pasta.

Cook Pasta and Prepare Ingredients

Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, trim stems off Brussels sprouts and thinly slice. On a separate cutting board, remove Italian sausage from casing.

Cook the Sausage

Return pan used to crisp garlic to medium heat. Add Italian sausage to hot pan and cook, breaking into small pieces with a spoon, until no pink remains, 4-6 minutes. Remove from burner. Remove sausage to a plate. Reserve pan no need to wipe clean.

Cook the Brussels Sprouts

Return pan used to cook sausage to medium heat and add 2 tsp. olive oil. Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.

Finish the Dish

Add sausage and white wine and cook until almost evaporated, 30-60 seconds. Add reserved pasta water, chicken demi-glace, and cream. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove from burner. Stir in pasta. Taste, and season with a pinch of salt and pepper if desired. Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Penne Pasta with Brussels Sprouts, Lemon, Capers, Breadcrumbs

Pasta with brussels sprouts! Not typical. Not seen on any menu with my eyes. Not served during my childhood. But, after putting these together, I wonder why no one has thought of this before.

The delivering punch of flavor can come in two ways. Anchovies or pecorino cheese. You can skip the anchovies (but the added flavor is spectacular).

I got the idea for cooking the brussels sprouts in an anchovy sauce when I made this seared tuna with pasta dish. This time I used lemon instead of olives.

I know what you might be thinking. Anchovies. Brussels Sprouts! Not on the top ten favorite list of foods to eat. I used to think that too. Let this dish change your mind. There is the salty, the heat, the crunch, and just the satisfaction of it all together.

Note: You can make the brussels sprouts as a side dish without the pasta. You can play around with ingredients. I used homemade croutons, but gave you the recipe with toasted panko breadcrumbs. Either option works. You can use a lot less pasta (make it wholewheat or gluten free) and cut the carbs and add in more brussels sprouts. Just because it&rsquos pasta doesn&rsquot mean it&rsquos a bad food.

I am in the final five for the All-clad recipe contest with the dish, Hazelnut Encrusted Tuna over Pasta with Anchovy Sauce. I would so appreciate your vote.


Preparation

For the toasted breadcrumbs:

Heat oil in a small skillet over medium heat. Add breadcrumbs and toast until golden, about 3 minutes. Season with garlic, salt and pepper.

For the pasta:

Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot.

Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat and add shallots, garlic, Brussels sprouts, salt and pepper. Let cook until charred and soft, about 10 minutes. Add chili flakes and maple syrup and let cook a few more minutes.

Add Brussels sprouts mixture to pasta and toss with parsley. Drizzle with more olive oil, if needed, and season generously with salt and pepper to taste. Divide into bowls and squeeze with lemon juice. Lightly sprinkle each portion with toasted breadcrumbs and serve.


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Easy Brussels Sprouts Penne from Fresh Italian Cooking for the New Generation

I received a complimentary copy of Alexandra Caspero Lenz's new cookbook, Fresh Italian Cooking for the New Generation for sharing my honest review and this brussels sprouts pasta recipe with you. As always, all opinions are my own.

Alex writes in her introduction that "most of these recipes are 50-plus years in the making" and are "adaptations from the recipes passed down from both my mother and grandmother." This got me pretty excited because my husband and I love making pasta at home but, with our combination of Irish/Scottish and German roots, we are both sorely lacking in the authentic Italian Grandmother department.

You probably already know Alex and her delicious vegetarian recipes from her healthy food blog, Delish Knowledge. If you aren't familiar with her work, head over there as soon as you finish reading this post. I promise you will go crazy for her recipes and mouthwatering food photography. (I also love her nutrition philosophy - no depravation, shame or guilt with Alex!)

To be honest, I had no idea what to cook first after opening up Alex's beautiful new cookbook for the first time. Between the lentil bolognese, wild mushroom lasagna, and butternut mac and cheese, there were just way too many delicious options. With the help of my husband, we finally settled on a brussels sprouts pasta dish that we thought sounded perfectly crunchy, spicy, and (best part) insanely easy to put together too.

And we were right. This was probably the first pasta recipe I have ever followed that gave us the amount of heat we were seeking out. (I used the entire jalapeño, seeds, membranes, and all.) And can I just say, thank you, Alex, for calling for 6 cloves of garlic in your recipe? I always thought I was just a garlic fiend but now I know that I'm not alone (and I won't be cutting back to the standard 1-2 cloves out of fear of public ridicule any longer).

Another thing I loved about Fresh Italian Cooking is that Alex offers tons of vegan options and substitutions for making her recipes dairy-free. I opted for her vegan parmesan cheese as a topping in this recipe and have been using it on everything else I've been eating since.

If you're drooling over this easy brussels sprouts pasta dish - and the thought of lentil bolognese, wild mushroom lasagna, and butternut mac and cheese, go get Fresh Italian Cooking immediately! (You can find it wherever books are sold. and remember, cookbooks make the best stocking stuffers!) 🙂

[clickToTweet tweet="Cozy up to this easy brussels sprouts #pasta recipe + more on @delishknowledge new cookbook!" quote="Cozy up to this easy brussels sprouts pasta recipe + more on @delishknowledge new cookbook!"]


If using Impossible burger, follow same instructions as sausage in Step 3, breaking up burger until heated through, 4-6 minutes.

If using ground beef, follow same instructions as sausage in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

If using diced chicken, pat dry. Follow same instructions as sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

If using flank steak, separate into a single layer and pat dry. Follow same instructions as sausage in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

    1

Cook the Garlic Chips

Line a plate with a paper towel. Slice garlic very thinly. Slice as thin and uniformly as possible. Add 2 tsp. olive oil to a large non-stick pan, then add garlic slices in a single layer. Place pan over medium heat. As soon as oil begins to bubble, turn heat to low. Cook until garlic slices dry out and begin to brown, 10-15 minutes. Immediately remove browned slices to towel-lined plate. Reserve oil and pan. While garlic cooks, prepare ingredients and cook pasta.

Cook Pasta and Prepare Ingredients

Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, trim stems off Brussels sprouts and thinly slice. On a separate cutting board, remove Italian sausage from casing, if necessary.

Cook the Sausage

Return pan with reserved garlic oil to medium heat. Add Italian sausage to hot pan and stir often, breaking up meat, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Remove from burner. Remove sausage to a plate. Reserve pan no need to wipe clean.

Cook the Brussels Sprouts

Return pan used to cook sausage to medium heat and add 2 tsp. olive oil. Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 5-8 minutes.

Make Sauce and Finish Dish

Add sausage and white wine to hot pan. Cook until wine is almost evaporated, 30-60 seconds. Add reserved pasta cooking water, chicken demi-glace, and cream. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Remove from burner. Stir in pasta and a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing pasta with garlic chips. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


You just have to try the amazing duo of Chicken Pasta and brown butter brussel sprouts. The textures of these ingredients, the garlic chicken, the chewy noodle, and the buttery brussel sprouts, blend perfectly together. If you have been following the blog for a while, you have probably seen the recipe for brown butter brussels sprouts. For this dish, we take that recipe up to a whole new level by adding more ingredients that you will love.

If you have read this far, I think that means that you are at least slightly interested in brussel sprouts. I feel like a broken record, but this is how I talk to my picky eater. “Just try it!” “It’s good I promise!” “You won’t know you love it if you never try!” For real though, I am not messing around. Brussel Sprout Pasta will convert you if you are still questioning whether you will like brussel sprouts or not. What do you have to lose!

Chicken Pasta with Brussel Sprouts is a perfect light dish for spring and summer. Some pasta dishes can really be weighed down with heavy cream and thick tomato sauces. The light and nutty sauce in this dish keep it fluffy and not too heavy. Pair it with some Country Garlic Cheese Bread and thank me later.

You can also dress up this dish by adding some crispy thick cut bacon. We like it to mix it up from time to time!



Comments:

  1. Dixon

    I think you will allow the mistake.

  2. Abracomas

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  3. Illanipi

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  4. Kiran

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