Pasta with Brussels sprouts: from spaghetti to gnocchi. Here are four very easy recipes to prepare with one of the most versatile vegetables in the kitchen
Precious allies of bone (and not only) i Brussels sprouts they are definitely on that long list of foods versatile in the kitchen. In fact, they can be used in numerous recipes, from first to second courses. For those on the hunt for ideas for delicious and imaginative dishes of pasta based on Brussels sprouts here then four very simple recipes to prepare.
Spaghetti with Brussels sprouts and bacon
After washing them under running water, depriving them of core, cook 200 grams of Brussels sprouts in a pan with salted water for ten minutes. They are then set aside, using a skimmer, and after, with the same water, 150 grams of spaghetti are cooked. In the meantime they split into four pieces every single vegetable; brown 80 grams of diced or strips of bacon in a pan with oil, then add the sprouts and continue to cook everything, finally seasoning with salt and pepper. All that remains is to combine the spaghetti with Brussels sprouts and the bacon and serve at the table, with a nice sprinkling of grated cheese before leaving with the fork.
Baked pasta with Brussels sprouts
It starts by doing boil in salted water 250 grams of sprouts. Once cooked, the vegetables are removed from the pot and the same water is used to cook even 400 grams of pasta: rigatoni or pennette, the choice changes according to your tastes. While the pasta is cooking, the sprouts are divided into four; then butter an oven dish, drain the pasta, mix it with the sprouts and add 400 ml of bechamel and a generous handful of grated Parmesan. Once the contents of the pan have been poured and leveled into the pan, give a last generous sprinkle of cheese and leave in the oven for half an hour at 180 degrees.
Gnocchi with Brussels sprouts and anchovies
First, 200 grams of Brussels sprouts are cooked in salted water for just over five minutes. Then they are put aside, using the slotted spoon, and let 250 grams of cooked in the same pot gnocchi of potatoes. In the meantime, after coarsely cutting the sprouts, sauté in a pan with oil, a clove of garlic, pepper and about ten anchovy fillets in oil. At this point all that remains is to drain the gnocchi, skip them for half a minute with the sauce and finally serve at the table.
Tagliatelle with Brussels sprouts and gorgonzola
It starts by washing, cutting in four and sautéing 300 grams of Brussels sprouts with oil and a clove of garlic. Waiting for i five minutes necessary for this first step, boil 350 grams of egg tagliatelle in salted water, keeping a little cooking water. Once the pasta has been drained, mix the tagliatelle with the sprouts, adding up to 200 grams of gorgonzola, the water kept aside and a pinch of pepper, letting everything cook for a few moments over low heat. After that, all that remains is to serve at the table. To make the flavor of this first course even more intense, however, walnuts could also be added to the list of ingredients, to be crumbled and added to the pasta during the last step.