Farfalle with Brussels Sprouts and Brie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Pasta
Serves: 5-6
Ingredients
  • 1-2 tablespoons extra virgin olive oil
  • ½ red onion, finely chopped
  • 1 red pepper, cored, seeded, and chopped
  • 5-6 MorningStar Farms Veggie Bacon Strips
  • 1 lb. Brussels Sprouts, bottoms trimmed and cut in half
  • ¼ cup extra virgin olive oil
  • 1 lb. box farfalle
  • ¾ lb. Brie, rind remove and cut into small pieces
  • Freshly ground black pepper
  • Parmigiano-Reggiano, freshly grated
Instructions
  1. Put a large covered pot of water on to boil for your pasta.
  2. Lightly spray a large skillet with non-stick cooking spray and cook the veggie bacon strips until lightly browned on both sides. Don't let them burn! Remove the bacon strips to a paper towel to cool.
  3. While the veggie bacon strips are cooking, heat a second, deeper skillet (that will eventually hold the pasta, too) over medium heat and add the 1-2 tablespoons of olive oil. Saute the red onion for about 6 minutes, and then add the red pepper. Cook the red pepper for another 6 minutes. (Note: this step is done while you're cooking the Brussels Sprouts).
  4. Once the veggie bacon strips are cooked and out of the first skillet, place the Brussels Sprouts cut side down in the hot skillet. Pour the ¼ cup of olive oil over them, cover and cook for about 5-6 minutes over medium-high heat. The cut side should be browned at this point. Uncover and cook for another 5 minutes until a paring knife can easily piece the sprouts.
  5. Once your pasta water comes to a rolling boil (which should be while your Brussels Sprouts are still cooking), add 1 tablespoon of sea salt and the farfalle. Cook according to package directions for "al dente" pasta (usually 9-11 minutes, depending on the brand), stirring occasionally. When the pasta is al dente, remove 1 cup of pasta cooking water and set aside. Drain the pasta into a colander.
  6. In the deeper skillet that has the sauteed red onion and red pepper, add the cooked Brussels Sprouts, the cooked farfalle, the cut up brie, and the hot pasta cooking water. Cover the skillet for about three minutes, while you crumble the cooled veggie bacon strips. Lift the lid and stir to make sure the Brie is melted and well incorporated. Add half of the crumbled veggie bacon strips, lots of freshly ground pepper, and about ⅓ cup grated Parmesan. Toss well, and then plate, sprinkling a little more of the reserved crumbled veggie bacon strips on the top of each bowl. Serve hot with a little more freshly grated Parm on the side. Enjoy!
Notes
© 2018 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/fall-calls-for-brussels-sprouts/