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Brussels Sprout Alfredo Pasta

Brussels Sprout Alfredo Pasta

  • 500 g brussels sprouts, outter leaves peeled and cut in half.
  • 2 tablespoon oil
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 500 g fettuccini (you can always swap for spaghetti or any other pasta)

For the sauce

  • 2 tablespoons butter
  • 2 cups (476 g) heavy cream
  • 1 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
  • 1 cup parmesan cheese, grated
  1. Preheat the oven at 180 C. On an oven tray lined with baking paper place your brussels sprouts halves. Drizzle with oil and bake for about 10 to 12 minutes.
  2. Bring a large pot of water to the boil, add some salt and cook the pasta until is al dente (8 to 10 minutes) making sure they are cooked but not hard. Drain and set aside.
  3. Remove your sprouts from the oven! (Just thought we'd remind you again, just incase they're still in the oven. No body wants over cooked sprouts..!)
  4. For the sauce, in a large saucepan, melt butter then add cream, salt, and pepper.
  5. Bring to a slow rolling boil.
  6. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken.
  7. Remove from heat and stir in Parmesan cheese. Add cooked Brussel sprouts and pasta.
  8. Toss to combine. If your pot is still on the stove warming and you find your sauce to be too thick, feel free to add some milk or cream. Stir well.
  9. Garnish with a bit of fresh herbs and enjoy while it's hot!


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