A new take on an old favorite!
When my mom told me about a recipe she found in one of her cooking magazines, I was intrigued. The combination of brussels sprouts and cream cheese with pasta had me wondering…I knew we would have to try it out! I have tried just about every veggie with pasta, but never brussels sprouts for some reason! And using cream cheese seemed like a cop-out to make an alfredo-ey type sauce without having to do any sort of work but I’ve seen more and more pasta recipes recently that use cream cheese so I figured why not jump on the bandwagon?! The dish ended up being a great weeknight dinner idea, very creamy, thick and rich and fairly easy to make. And the best part being, I usually have all of the ingredients on hand to make it, they are more or less staples for us!
Roasted Brussels Sprout Pasta
- 1-2 pounds brussels sprouts, trimmed and quartered
- 3 T olive oil
- Salt & Pepper to taste
- 1 pound pasta (I used a shell type, but you can use elbow, orecchiette, etc)
- 3-4 T butter
- 3-4 cloves garlic
- 1/2 onion, chopped or 1-2 t onion flakes
- 1 cup chicken broth or white wine
- 4 ounces cream cheese, softened at room temperature
- 1-2 T olive oil
- Parmesan cheese, to taste
- Salt & Pepper to taste
First, preheat oven to 400 degrees. Toss brussels sprouts with olive oil, salt and pepper. Lay on sprayed baking sheet in one layer and roast about 30-40 minutes or until soft and slightly browned. Meanwhile, bring water to a boil for pasta, heavily salting as soon as it comes to a boil and cook pasta. While that’s cooking, saute onion and garlic in butter until softened, 3-4 minutes, add in chicken broth or wine and bring to a boil until reduced by half. Drain pasta, reserving 1 cup of the water. Toss pasta and brussels sprouts with butter mixture, reserved pasta water, 1-2 T olive oil, some parmesan cheese and cream cheese. Heat until cream cheese is melted, add more pasta water as necessary to get to desired consistency. Add salt and pepper to taste. Top with more parm while eating! I like to add parm in layers as I eat…usually going through an additional 1/4 cup at least…I do not suggest this, however it is one of those habits I just can’t stop!
When we were younger, my best friend and I would go to my gram’s house during lunch and she’d make us pastina and egg. Another amazingly simple yet delicious recipe (seriously, just add a cracked, beaten egg or two to drained pastina, with a half a stick (or more) of butter and a ton of parmesan cheese)! We would eat an entire pound of pastina and go through half a container or more of parmesan cheese….glad to have someone to share my love of parmesan cheese with, mostly because at least I know I’m not the only one!!