A pretty tasty meatless pasta dish. While it is meatless it may not be the healthiest thing ever, but at least it has Brussels sprouts in it. I feel like that balances out all the heavy cream and cheese.
Even being pretty indulgent this dish is pretty darn good. It makes enough to feed quite a few or have leftovers. But I am going to guess this will go pretty quickly. Rich, creamy, cheesy with a hint of lemon zest, nutmeg and of course a little greenery.
The best time saving tip for this dish is to be pre-chopped sprouts at Trader Joes! They were the same price as the whole ones and I had to do was open the bag and toss them in the skillet. Doesn’t get much easier than that! I will see to grate your own cheese though, it tastes so much better than the prepackaged store brand.
Brussels Sprouts Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: entree vegetarian pasta
6061388Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 lb Brussels Sprouts sliced
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Pecorino cheese
- 12 ounces farfalle pasta. cooked. Reserve 1/2 cup of pasta water
- 1 tsp lemon zest
- 1/8 tsp nutmeg
- Salt/Pepper
Instructions
Heat the olive oil in a large skillet, add Brussels sprouts and garlic. Cook for 5 minutes.
Add in heavy cream and grated cheese. Stir frequently, for about 2 minutes.
Add 1/2 cup of the pasta water, stir to combine.
Pour pasta into skillet and stir. Top with lemon zest, nutmeg and salt/pepper.
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