Summary: I’m sure you guys know how much I love and adore the much maligned Brussel Sprouts. I was super excited when I saw a sprout pasta with toasted rye crumbs on the menu at one of my local pubs, The HWY. Their dish was just as delicious as I imagined it and a few days later I knew I would have to give this a go at home. Of course, I’ve modified it a little and Mr Ask thinks that cubed bacon pieces would be a great addition if you fancy it. If for some reason you have some members of your family who aren’t so into sprouts, ensure that you season well with salt to reduce the bitterness and perhaps cook the sprouts a little longer.
Ingredients
- 250 g dried pasta
- 2 tblsp garlic olive oil
- 250g brussels sprouts
- 1/2 bunch spring onions, sliced
- 1/4 teaspoon chili flakes
- 1 tsp veggie stock powder
- 1/4 tsp salt plus more for pasta water
- 1/4 tsp pepper
- 1/2 lemon, juiced
- 2 tblsp finely Parmesan cheese, plus more for serving
Instructions
- Rinse and trim brussels sprouts. I was feeling kinda lazy so I sliced mine with the 2mm slicing disk in the food processor. But you can just slice them with a knife.
- Cook pasta in salted water as per package directions. Drain, reserving 1/2 – 1 cup of the cooking liquid for the sauce.
- Heat the olive oil over medium heat in a large sauté pan. Add in brussels sprouts, spring onions, salt, pepper, red chill flakes and sauté until tender and lightly golden, about 3-5 minutes.
- Add 1/2 cup of pasta water, lemon juice, stock powder, cream and Parmesan to the Brussels sprouts. Stir until a sauce forms. Add the pasta, toss to combine. Serve immediately with extra Parmesan.
