I'll admit, I never liked Brussels sprouts as a kid, but I swear they taste better now. Maybe it's the way I use them, but we are loving Brussels sprouts and are even getting our kids to eat them. This pasta has SO MUCH goodness going on. The first and foremost is browned butter which adds so much flavor! Then some fresh sage and thyme, along with toasted walnuts and savory onions. It's fancy enough to serve to company, but simple enough to make for a regular weekday meal.
Eat Your Brussels Sprouts Pasta
Serves 4
1 (12 oz.) box gluten free rotini pasta (or your favorite GF pasta)
4 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced
1/2 lb. Brussels sprouts, stems removed and leaves separated
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon finely chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 small red onion, thinly sliced
1 cup grated Parmesan cheese
1/2 cup chopped toasted walnuts
Cook pasta in salted water according to package directions. Drain, reserving 1/2 cup pasta water. Set aside.
Melt butter in a small saucepan over medium-high heat. Cook, occasionally swirling, until butter begins to brown and is very fragrant. Set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add Brussels sprouts leaves, salt, pepper, sage, and thyme. Cook until leaves are bright green and softening. Add sliced onions and cook until tender. Add pasta to skillet and drizzle all with browned butter, making sure to get all the bits from the pan. Add reserved pasta water and Parmesan cheese. Stir together over heat until everything is warmed through. Top with toasted walnuts, extra cheese, and freshly ground black pepper.
Step-by-step tutorial:
Gather your ingredients. You will need a box of your favorite gluten free pasta, butter, olive oil, garlic, Brussels sprouts, fresh sage, fresh thyme, a red onion, fresh Parmesan, and walnuts or pecans.
Prepare your ingredients by cutting out the stem of each Brussels sprout, then separating the leaves. Thinly slice the onion. Finely chop the sage and thyme. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta liquid. In a saucepan, melt butter over medium high heat. Cook until browned and speckled, swirling occasionally. Set aside. In a large skillet, heat olive oil. Add garlic and sauté until fragrant. Add Brussels sprout leaves, salt and pepper, sage, and thyme. Cook and stir for a few minutes, then add the sliced onion. The sprout leaves will turn a nice bright green color.
Add pasta to skillet and drizzle all with browned butter. Add reserved pasta water. Stir in Parmesan cheese. Just before serving, top with toasted walnuts.
It makes a beautiful bowl of pasta with lots of color, and just wait until you taste it! The flavors are incredible!
We top ours with extra Parmesan and some freshly ground black pepper. If you aren't a fan of Brussels sprouts, now is your chance to try them! They really shine in this dish and give you the opportunity to "Eat your Brussels sprouts!"
Recipe Source: Recipe adapted from a recipe by Tara Teaspoon
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