Creamy Brussel Sprout Pasta: A Delicious & Healthy Delight

Looking for a unique and flavorful pasta dish that’s both satisfying and good for you? Look no further than Creamy Brussel Sprout Pasta! This recipe transforms often-underappreciated Brussel sprouts into a star ingredient, showcasing their nutty sweetness in a rich and creamy sauce.

This dish offers a delightful twist on traditional pasta, combining the earthy notes of roasted Brussel sprouts with the comfort of a creamy sauce. Imagine tender pasta strands coated in a luscious blend of cream, garlic, and Parmesan cheese, perfectly complemented by the slightly caramelized and subtly bitter Brussel sprouts.

The secret to this dish lies in properly preparing the Brussel sprouts. Roasting them until they’re slightly crispy and golden brown brings out their natural sweetness and eliminates any potential bitterness. This roasting process is crucial for achieving the perfect flavor profile.

Creamy Brussel Sprout Pasta isn’t just delicious; it’s also packed with nutrients. Brussel sprouts are a fantastic source of vitamins, fiber, and antioxidants, making this dish a surprisingly healthy choice. Adding a protein source like grilled chicken or shrimp elevates the dish into a complete and balanced meal.

This recipe is incredibly versatile and easy to customize. Feel free to add your favorite vegetables, such as mushrooms or spinach, or experiment with different cheeses for a unique flavor twist. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve guests, Creamy Brussel Sprout Pasta is sure to be a crowd-pleaser. It’s a guaranteed way to make even the most ardent Brussel sprout skeptic a convert!

Cream Brussel Sprout Pasta Ingredients

2 large eggs2 large egg yolks50 g pecorino romano50 g parmigiano reggiano350 g dried pastaextra-virgin olive oil200 g brussels sprouts, trimmed and halved lengthwise1 garlic clove, minced

Instructions

Place the eggs, egg yolks, pecorino romano and parmigiano reggiano in a bowl and season generously with freshly-ground black pepper. Whisk well to combine and set aside.Bring a large pot of generously salted water to the boil. Add your pasta and cook according to package instructions until al dente.Meanwhile, heat a generous splash of extra-virgin olive oil in large frying or sauté pan over medium/medium-high heat. Arrange the brussels sprouts in a single layer cut side down.Cook undisturbed until deep golden brown, 4 to 5 minutes. Season with a small pinch of sea salt and freshly-ground black pepper and toss.Cook for a further 3 to 4 minutes, or until tender with a slight bite, then add the garlic and cook, stirring constantly, for 1 minute.Using a slotted spoon or spider (if using short pasta) or tongs (if using long pasta), transfer the cooked pasta to the pan and toss well to coat in the sprouty, garlicky oil.Remove the pan from the heat. Whisking constantly, add a ladleful of the pasta cooking water to the cheesy egg mixture. Warming it up like this will help prevent scrambling.Add the cheesy egg mixture to the pasta and toss continually until the sauce nicely coats the pasta and it’s all nice and glossy, adding more pasta water as necessary. Taste and adjust the seasoning to your liking.

Source : www.instagram.com