Thursday, October 08, 2015

Roasted Brussels Sprout Pasta

I was so excited to see brussel sprouts on sale last week, they are one of my favorites. I didn't have a plan for them so after a few days I roasted them at 375 with a little olive oil, salt and pepper until they were nice and crispy (about an hour). I leave them whole unless they are very big and then they get halved. The outer leaves that fall off and turn really dark are like candy to me. Once they were cool, I froze them in a quart size bag for another day. Today was another day. Per usual, day before grocery shopping, no clue what to make.

Roasted Brussel Sprout Pasta
2 cups roasted brussel sprouts, halved or quartered
1 large onion sliced
8 oz. chopped mushrooms
2-3 cups chicken or vegetable stock
1/2 cup cream or half&half
1/3 cup grated pecorino or parmesan
8 oz. cut pasta
salt and pepper
olive oil
a large sauté pan with a cover

Heat olive oil in sauté pan on high heat, toss in mushrooms. Sauté unseasoned until they get a nice color, remove from pan and set aside.  Brown the sliced onion and season with salt and pepper. Add the previously roasted sprouts and when everything is hot add the cream and the uncooked pasta.

With the heat on high, add enough stock to cover the pasta, bring to a boil, cover and reduce heat to a simmer. Give it a stir every few minutes.  I used penne and cooked it for about 10 minutes, larger cuts take about 15 minutes.

You want to cook it until the pasta is just done and there is a little liquid at the bottom of the pan. Turn off heat and add the mushrooms and grated cheese.

Continue to stir as the sauce comes together, it's kind of like magic.

2 comments: said...

Thank you for such a detailed recipe with photos! I like it very much! Without them I wouldn't have cooked it. Pasta is so delicious.

Carol said...

You're welcome, I'm glad you enjoyed it!