I was experimenting in the kitchen with Brussels sprouts
today.
I decided to roast them, and added some to a salad (not thrilled), and
the rest to pasta; I was very pleased with the latter.
What resulted was a meal
both delicious and hearty, and one that can be on the table in 30 minutes. This recipe makes two ample servings that are flavorful and nutty from the
Brussels sprouts with just enough smoky zing from the bacon. It pairs
particularly well with a nice glass of red wine, and crusty slice of bread. It’s
a wonderful combination that I’m sure you will enjoy.
Fettuccine with Roasted Brussels Sprouts and Bacon
1 4-oz. pkg. fresh Melissa’s Brussels sprouts, trimmed and cleaned
1 tablespoon olive oil
Kosher salt and black pepper
4 ounces fettuccine, cooked according to package directions
2 tablespoons unsalted butter
2 ounces mushrooms, sliced
1/2 teaspoon minced garlic
1 teaspoon chicken soup base
1/3 cup freshly grated Parmesan cheese
1 tablespoon olive oil
Kosher salt and black pepper
4 ounces fettuccine, cooked according to package directions
2 tablespoons unsalted butter
2 ounces mushrooms, sliced
1/2 teaspoon minced garlic
1 teaspoon chicken soup base
1/3 cup freshly grated Parmesan cheese
2/3 cup heavy cream
4 slices bacon, cooked crisp and chopped
Preheat oven to 400° F. Toss Brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.
While sprouts are roasting, melt butter in a 9-inch sauté pan. Sauté mushrooms for 2 to 3 minutes. Stir in garlic and cook for an additional minute. Stir in Parmesan and soup base to blend, then slowly add heavy cream. Keep warm over low heat until sprouts are ready.
Remove sprouts from the oven, toss pasta with cream sauce, and fold in Brussels sprouts and bacon. Serve immediately dusted with a few gratings of fresh nutmeg, cracked pepper, or a shake or two of Parmesan cheese. Makes two servings.
4 slices bacon, cooked crisp and chopped
Preheat oven to 400° F. Toss Brussels sprouts in oil and season with salt and pepper. Roast for 20 minutes.
While sprouts are roasting, melt butter in a 9-inch sauté pan. Sauté mushrooms for 2 to 3 minutes. Stir in garlic and cook for an additional minute. Stir in Parmesan and soup base to blend, then slowly add heavy cream. Keep warm over low heat until sprouts are ready.
Remove sprouts from the oven, toss pasta with cream sauce, and fold in Brussels sprouts and bacon. Serve immediately dusted with a few gratings of fresh nutmeg, cracked pepper, or a shake or two of Parmesan cheese. Makes two servings.
For
another delicious pasta dish for two, you might consider trying this equally delicious Fettuccine Alfredo for Two.
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2 comments:
I'm so glad you experiment in your kitchen. :D The Brussels sprouts look really meaty and good. I had poor luck with sauteing them once, so I will give roasting them a try. I am even more interested in your Alfredo sauce and will save that one too!
This is my hands down favorite dinner! I roast my Brussels cut in half along with the bacon on a lined parchment sheet, then use light Alfredo sauce in a jar, so easy and so good! I need to try your Alfredo next time I get a craving!
Jenna
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