There’s something about the onset of cooler weather that makes me crave Brussels Sprouts.
Alas, this much maligned veggie is one of the most loathed by many folks.
Perhaps it’s because too many people have only experienced them mushy, stinky, and boiled to death at holiday family gatherings. With so many other tasty things to eat at the holidays, no wonder Brussels Sprouts often get overlooked (or avoided like the plague).
Cruciferous Pasta (a sinfully rich dish with Brussels Sprouts and Brie) was featured in my Fool a Carnivore cookbook. However, I’ve continued to make (and refine) this recipe and have now come up with an easier, quicker, and more delicious way to make it.
What are the key differences? Glad you asked!
- I eliminated the stick of unsalted butter (along with the fussy step of clarifying it) and substituted a greatly reduced amount of extra virgin olive oil.
- I’ve cut the Brussels Sprouts in half (instead of thinly slicing them – which saves valuable prep time).
- Instead of sauteeing them, I skillet roast the Brussels Sprouts, cut side down, with about 1/4 cup of olive oil drizzled over them. You cover the skillet for about 5-6 minutes, and then uncover and saute for another 5 minutes or so. The cut sides are browned and the “mini cabbages” are perfectly cooked!
- I cook the red onion and red pepper in a separate skillet while the Brussels Sprouts are cooking, so that everything is done at the same time. My earlier recipe went from about 30 minutes of stovetop time to about 18-20 minutes. I think that’s a huge time-savings!
- I eliminated the white wine and vegetable stock. What replaced it? A cup of the pasta cooking water – which adds no calories, but thickens the sauce beautifully.
- I’ve changed up the pasta from fettuccine to farfalle because I think the bow-tie shape looks much prettier with the chunky halves of the Brussels Sprouts!
Yes . . . the creamy brie is still there. That’s what makes this recipe delicious!
Please check out my new recipe which I’ve renamed Farfalle with Brussels Sprouts and Brie!
- 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
- Put a large covered pot of water on to boil for your pasta.
- 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.
- 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).
- 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.
- 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.
- 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!
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