Pasta with Brussels sprouts is a light, easy, and quick recipe, an excellent way to make everyone appreciate this delicious vegetable.
SEASONALITY of Brussels sprouts – from October to March.
RECIPES with Brussels sprouts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Autumn, Winter
- Energy 241.61 (Kcal)
- Carbohydrates 37.01 (g) of which sugars 2.57 (g)
- Proteins 12.69 (g)
- Fat 6.69 (g) of which saturated 1.05 (g)of which unsaturated 1.06 (g)
- Fibers 8.47 (g)
- Sodium 331.69 (mg)
Indicative values for a portion of 315 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pasta with Brussels Sprouts
- 3 qt water
- to taste coarse salt
- 1 Pound lbs Brussels sprouts (net weight approximately 14 oz)
- 10.5 oz spaghetti (or other dried pasta, I prefer wholemeal and organic)
- 1 tbsp extra virgin olive oil (or a knob of plant-based butter)
- 2 tbsps nutritional yeast (or cheese without animal rennet for vegetarians)
- 1 pinch nutmeg (or pepper)
At the end of the recipe, many possible alternatives
Tools
- 1 Pasta pot
Pasta with Brussels Sprouts
Bring plenty of water to a boil in a pasta pot.
Remove the outer and damaged leaves from the sprouts, wash them, and based on the size, cut them in half or into four quarters.
Pour the vegetable into the boiling and salted water, the sprouts cook in about 15 minutes.
After a few minutes, adjust according to the cooking time of the pasta used, add the spaghetti and finish cooking.
Drain everything, season with oil, vegan cheese, and nutmeg.
VARIANTS pasta with Brussels Sprouts
VEGAN
– before serving, integrate with a diced mixture of fresh fruit (orange or clementine segments, apples, or pears)
– flavor with strips of nori seaweed or sun-dried tomatoes
– sprinkle with crushed nuts
– flavor with plant-based cream
VEGETARIAN
– serve with grated cheese without animal rennet
– replace the oil with butter
– add an egg to the steaming pasta, mix
with FISH
– pour the boiled spaghetti and sprouts into a pan where anchovy or sardine fillets have previously been melted
– integrate with pieces of swordfish, salmon, or smoked trout
– flavor with canned tuna
with MEAT
– sauté the pasta with the vegetables in the pan where pieces of guanciale, bacon, sausage, speck, or sausage were browned
– flavor with raw cubes of cooked ham or mortadella
