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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4 comments:
Looks amazing! Who needs meat? ;)
Bonjour chère amie,
J'aime beaucoup les choux de Bruxelles, le choux en général aussi et sous toutes ses formes.
Cependant ,je ne mange pas de pâte étant allergique au gluten.
Toutefois comme je ne suis pas toute seule, je cuisine aussi des pâtes ! et je suis certaine que votre recette plairait beaucoup à mon entourage.
Il est toujours plaisant de venir vous visiter.
Gros bisous ♡
I keep trying to find a recipe that will make Howard like Brussels sprouts...maybe this could be the one! Your photography is top-notch, Pattie.
This looks so delish! I'm going to make it today with a few substitutes. Perfect for Valentine's Day! Thanks for sharing.
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