Brussels Sprout Pasta
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
543
Fat
21.5g
Saturated Fat
4.9g
Carbs
67.6g
Sugars
3g
Protein
23.4g
Fibre
4.7g
Sodium
0.32g
Ingredients
450 g leftover Brussels sprouts, sliced into thin strips
400 g whole wheat spaghetti
40 g pine nuts
2 tbsp olive oil
3 garlic cloves, crushed
3 fresh sage leaves, chopped
Salt and black pepper
70 g Parmesan, grated
Juice of ½ a lemon
Method
  1. Bring a large saucepan of salted water to the boil and cook the spaghetti according to the package instructions. Drain and reserve 60ml of the pasta water.
  2. Toast the pine nuts in a dry frying pan over a medium heat for 2-3 minutes, tossing frequently to brown evenly. Transfer to a bowl and set aside.
  3. Heat the olive oil in the frying pan and cook the garlic for one minute. Add the sage and the leftover Brussels sprouts. Season with salt and black pepper. Cook, stirring occasionally, for 2-3 minutes or until heated through. Stir in the pine nuts.
  4. Stir in the pasta and reserved pasta water and mix well. Cook for one minute, then turn off the heat and stir in the Parmesan and lemon juice. Serve warm.