Prep 10 mins
Cook 10 mins
For those who hate Brussel Sprouts (and there are loads out there), this dish proves that the humble sprout can be lifted to a culinary high. Try it - you might just like it!!!
- 8 ounces pasta, cooked in boiling water and drained.
- 1 tablespoon olive oil
- 1 clove garlic, crushed & chopped (optional)
- 2 ounces chopped pancetta or 2 ounces bacon
- 1 -2 leek, cut into ribbons
- 7 -8 Brussels sprouts, sliced thinly
- 3 -5 mushrooms, sliced
- 1⁄2 cup white wine
- 1⁄2 cup single cream
- 2 ounces freshly grated parmesan cheese, cheese.
- salt & freshly ground black pepper
- 2 ounces pine nuts (or try chopped walnuts for a very different flavour)
- in a wok or large pan, heat the oil and stir-fry the garlic for a moment.
- Add the pancetta followed by the leeks and sprouts.
- Continue to fry for 2 or 3 minutes and then add the wine.
- Bring to the boil and let reduce for a minute or two.
- Add the pasta, cream and parmesan, sprinkle on the pine kernals and then stir to amalgamate and reheat through.
- Season to taste.
- Serve immediately with lots of french bread or ciabatta to soak up the sauce.
I very much enjoyed this, love brussels, love pasta and cabbage, and these are just little cabbages really ha ha!! true, the mushrooms are mentioned in ingredients but not directions, not hard to work out where to pop them in, depending on how much you want to cook them. I liked the bacon (used bacon) and enjoyed the addition of pine nuts. Very nice recipe, I will make it again, thank you Andy
Please see my rating system. Although mushrooms are listed among the ingredients, the directions do not mention them; I added them with the leeks and sprouts because I wanted to sauté them for 2 minutes. In Step 2, I would sauté the pancetta for 2 minutes before adding the leeks, Brussels sprouts, and mushrooms; I was concerned that it might not cook through otherwise. Next time I would prefer to make the alfredo sauce separately and add it to the pan with the pasta. Due to the pancetta and the parmesan cheese, the dish was rather salty for my taste preference. Prepared this way, the Brussels sprouts were very tangy with a sharp edge; I prefer roasted Brussels sprouts in general. Two oz. of pine nuts was a lot, but they tasted great and added a nice textural contrast. Made for Bargain Basement tag.
We liked this dish. It was a nice twist on the standard tomato sauce style pasta dish. I did need to saute the brussel sprouts 8-10 minutes covered. Instead of cream, I used milk. I also omitted the pine nuts. This was a good dish and I will make it again.