Featured image – still frame from “When Harry Met Sally…” (1989)
Autumn is here again (one more month left actually), bringing us the best veggies and fruits, amazing colors, crisp air in the morning and, chilly weather and a tiny bit of melancholy. I always associate autumn with Ella Fitzgerald and Louis Armstrong’s album “Cheek to cheek”. It does have songs like “April in Paris”, but the whole mood just fits autumn days too well.
And as much as I love autumn for the crunchy leaves and my birthday, I also enjoy the gifts of nature: the harvest, among which are pumpkins, zucchinis, eggplants, bell peppers, apples, pears and especially Brussels sprouts. I don’t know why exactly, but here you can find this type of cabbage mostly during fall season. That’s why I greet it with love.
Most people I know are not fans of Brussels sprouts (as it is with broccoli too), but I must confess that is it one of my favorite veggies there are out there (from the ones I have tried, of course). And for that matter, I know at least two delicious recipes which include it. Today I am going to share with you one of them: Creamy pasta with Brussels sprouts.
It might sound weird, I know, but believe me the final result will surprise you. You can really make it become the star of the dish and most probably even people that are skeptical of this ingredient will want to give it a try and like it.
I first discovered Brussels sprouts about two years ago. I bought some because it looked interesting and felt like a challenge to me to try and cook it. And then I googled recipes and the easiest and most accessible one for me at that time was this pasta with white sauce and sprouts. Months later I couldn’t find the recipe anymore to share it with my friends, but I remembered it, so starting that point I only cook it from memory, the way I feel it. That’s the best part of cooking: you can experiment in any way you want until you find the best version for you and adapt it to your taste.
You don’t need a lot of ingredients for this and it takes like 30 minutes to cook, because we’re all busy people here. Also, this recipe fits any kind of budget really, I first cooked it when I was living in a dorm, no job whatsoever.
How to make it
1. First things first, start by putting water for past to boil. It will take around 5 to 10 minutes to boil, so you will have the time to take care of the other steps of the cooking.
2. Let’s prepare the ingredients now. It is best if you have all the ingredients ready before starting cooking. It makes you more relaxed, because you already have everything at hand and don’t have to multi-task by watching the onions cook and cutting the sprouts at the same time. Chop the onions and set them aside.
3. Rinse the Brussels sprouts, chop the ends and if you wish take off the first layers that are dirty. Sometimes you will find sprouts that are a bit dirtier on the outside (that just means they are natural!) and even if you rinse them, the dirt still stays on so it is better to get rid of those layers. After that, chop them in halves or quarters (depending on their sizes and how you would like them). If they are too big, I suggest cutting in quarters because it will take less to cook. Set them aside in a bowl.
4. Peel the garlic and chop it. I have put in the image the amount of garlic necessary for this recipe, but you can easily adapt it to your taste. If you like it more “garlic flavory” then it is your call. I encourage every kind of experiment and creativity in the kitchen.
5. When the water starts boiling, salt it. I always make the water very salty, because the pasta takes how much salt it needs. This is a tip I would recommend when making mashed potatoes too. Some people prefer to add just a bit of salt in the boiling water and then add more when the potatoes are already done while mashing them, but I find it easier to salt the water more right in the beginning. It incorporates better in the dish and some say it even speeds up the boiling process!
6. Put the pasta in the water and leave for about 10-12 minutes, while stirring sometimes. For this recipe I would suggest to use penne, because they are easier to handle when you are going to mix in the sauce and the sprouts, but again you can use whatever you feel like and what you have in your cupboard.
7. Heat the pan, add vegetable oil and the onions. Cook them on medium heat, until they get translucent. Then add the Brussels sprouts and a bit of butter and cook until they get a bit browned, like roasted. Very important not to overcook them because they will become bitter. Add the garlic and cook around 2 to 3 minutes. Pour 150 ml of water and cover the pan with a lid. Cook at medium heat until the sprouts soften. You will see that they will also change in color. Check with a fork to see if they are soft enough for you. When they get the right consistency, add cream and stir. Wait until it starts boiling then put on the lid. The mixture doesn’t have to be liquid, that’s why it is better to let it simmer for about 5 – 10 minutes.
8. Meanwhile, check the pasta and if it’s ready, drain it and when the sauce is the consistency, add the pasta to the pan and stir everything together.
Aaaand voila! Your creamy pasta with Brussels sprouts is ready to serve and eat. For a creamier taste, add parmesan to the dish when it is still hot. Stay tuned for my next autumn dish with all the tasty veggies of the season.😊
happytear 