If you're looking for a meatless main dish, or an easy to prepare, yet elegant side dish to serve with a nice cut of meat, you need look no further. Thanks to Melissa's Produce and their vacuum sealed roasted Brussels sprouts, this dish can be ready in under twenty minutes. This variation on Pasta con Broccoli is decadently rich, so a small portion will do. Use an ice cream scoop to fill warmed ramekins and carry them to the table on an attractive serving tray.
Pasta con Brussels Sprouts
8 ounces small penne pasta
4 ounces sliced crimini mushrooms
6 tablespoons butter, divided
½ pint heavy cream
1 cup grated Parmesan cheese
1 8-ounce package Melissa’s Roasted Brussels Sprouts
2 Tablespoons fresh parsley, chopped
Garlic salt and freshly ground black pepper, to taste
Bring a large saucepan to a boil and cook pasta according to package directions; drain. While water is coming to a boil, slice each of the packaged Brussels sprouts in half.
In a 9-inch saute pan, saute mushrooms in 2 tablespoons of the butter; set aside.
Melt remaining 4 Tablespoons of butter in a medium saucepan. Slowly add cream, cheese, and seasonings, stirring until cheese is melted. Stir in mushrooms, Brussels Sprouts, and parsley. Fold in cooked penne. Serve immediately.
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