Creamy Brussels sprouts Pasta
Community member
"(Possibility of making it VEGAN as well by using plant based cream, agave sirup & replacing parmesan w/ nutritional yeast or vegan cheese) 🌱This is a pasta dish my roomies and I love! I would’ve never thought of Brussels sprouts with pasta, I didn’t even like Brussels sprouts before, but this became one of my favorite recipes. The honey/agave sirup takes away the bitter taste Brussels sprouts usually have while the Parmesan and the cream round it all up in a delicious way!"
Difficulty
Easy 👌Ingredients
Utensils
Knife, bowl, cutting board , knife, cutting board , Oven, baking sheet , Pot & some salt , Frying pan, wooden spoon
Step 1/8
- 300 g Brussels sprouts
- Knife, bowl, cutting board
Wash, cut off ends & peel outer leaves of Brussels sprouts
Step 2/8
- Honey/ Agave Sirup
- Olive oil
- Salt, Pepper
- knife, cutting board
Cut sprouts in half, drizzle oil, salt, pepper and agave sirup /honey and mix up
Step 3/8
- Oven, baking sheet
Put Brussels sprouts on a baking sheet & bake at 180*C for 20min
Step 4/8
- 200 g Pasta
- Pot & some salt
Start boiling pasta water, once the water is boiling add some salt then put in the pasta
Step 5/8
- 1 Onion
- 2 cloves Garlic
While sprouts are baking & pasta is cooking, cut onion and garlic
Step 6/8
- 200 ml Cream
- 1 tbsp Vegetable broth
- Frying pan, wooden spoon
Fry onion and garlic in a pan, once they’re glazed, add cream let it simmer a bit and stir once a while so that it becomes creamy, add vegetable broth and stir again
Step 7/8
Add baked Brussels sprouts to the creamy sauce in the pan, stir a bit
Step 8/8
- Parmesan cheese
- Parsley (optional)
Put it all together and add some Parmesan & parsley on top (optional)
