I love making this meal when I’m in a meatless mood and am low are supplies in the cupboard. And there are very few occasions when I’m not in the mood for Brussels sprouts. This dish is simple to make and tastes a lot richer than it actually is.
2 cups brussel sprouts, outer later removed and cut and cut in fourths
2-3 cloves garlic, finely chopped
1 TBSP shallots, finely chopped
2 TBSPs olive oil
2 TBSP cream
Salt and Pepper
Pre-heat oven to 400 degrees. Prepare brussels sprouts by laying them out evenly on a baking pan and sprinkling olive oil, salt and pepper evenly over them. Cook for 20 minutes.
Bring water to a boil and add salt and pasta. Cook according to directions until pasta is al dente. Keep about 1 cup of pasta water and drain the rest.
While pasta and brussels sprouts are cooking, heat 1 TBSP of oil in a pan and add garlic and shallots. Cook on low heat until softened, about 2-3 minutes.
Next, add cream and simmer over low heat until thickened, about 3-4 minutes. I usually add a few tablespoons but you could omit if you are trying to cut calories.
When pasta and brussels sprouts are cooked, add to pan and stir. I typically add 2-3 TBSP of the pasta water, but the balance of cream and pasta water is really up to your liking. I also add parmesan cheese to give it a creamy texture.
Even though it may sound strange, this dish tastes wonderful with a pan-fried egg on top. And it’s a great way to get some extra protein with the meatless meal.