Season with additional salt and pepper to taste.ĥServe with lemon wedges and additional Pecorino Romano on the side. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.ĤOff heat, stir in lemon juice and zest. Add pasta, Brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Transfer to plate.ģAdd butter to the now empty skillet over medium heat. olive oil to the skillet and repeat with remaining Brussels sprouts. Transfer to a plate and season with salt and pepper. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. oil in a large skillet over medium-high heat.
Drain, reserving 1 ½ cups pasta cooking liquid.ĢWhile the pasta cooks, heat 1 Tbsp. Add pasta and cook until al dente according to package directions.
1/3 cup grated Pecorino Romano cheese, plus more for servingġBring a large pot of salted water to a boil.1 pound Brussels sprouts, thinly sliced, some outer leaves reserved for serving Kosher salt and freshly ground black pepper.Pour entire mixture into the prepared casserole dish, top with remaining cheese and pop back into the oven until cheese melts (about 5-10 minutes depending on your oven).Change the way you experience Brussels sprouts with this delicious and easy Brussels sprout pasta, a quick and healthy meal to end the week.Add most of the cheese mixture (reserving a handful or two for the topping) and toss to combine. Fold in ricotta with a rubber spatula making sure everything is coated with the ricotta. Add in roasted brussel sprouts and caramelized onions. Drain pasta, place back into the pot and drizzle with olive oil.Mix together shredded mozzarella, fontina & parmesan cheeses and set aside.Once cooked to golden brown, remove from heat & set aside. Add onions and sauté until they are a nice golden brown color (about 10 minutes). If your sauce is too thick, add in extra water. As a final step, add in the cooked pasta and tahini sauce and mix everything together over low heat an additional 2-3 minutes. Stir everything together and cook over medium heat another 2 minutes. Once pasta is cooking, place a non-stick sauté pan over medium heat and add another hefty drizzle of olive oil. Once the brussels are cooked and beginning to crisp, add in the white wine, salt, and pepper.While brussel sprouts roast, cook pasta according to package instructions.Keep oven on once removing brussel sprouts as you’ll use it in the last step. Place pan back on the stove and lower heat to medium. Using a slotted spoon, place the veggies on a plate and set aside. Saute until shallots become translucent and brussels sprouts begin to brown, stirring frequently. Add shallot, brussels sprouts and salt & pepper (to taste).
Halve brussel sprouts then toss with minced garlic, salt, pepper and a hefty drizzle of olive oil then place on a baking sheet and put in the oven for 20-25 minutes or until lightly browned and tender. While pasta is cooking, heat olive oil in a pan over medium-high heat.Preheat oven to 425 degrees F and grease a large casserole dish.Packed with whole grains, veggies and protein from dairy, there’s not much this dish is missing! If you have serious meat eaters in the family, throw a little shredded chicken in or on the side! Print I roasted the brussel sprouts, caramelized the onions, cooked the pasta, then tossed it all together with the cheeses before dumping it all into a casserole dish, topping with a little more cheese and popping it in the oven.Īll together it took maybe 30 minutes to make and it had every bit of flavor that the ravioli did (maybe even, dare I say it, a little more!) With everything out in front of me, I was feeling pretty good about how the dish would come together. I immediately starting pulling out what I had – brussel sprouts, onions, garlic, FOUR different kinds of cheese, olive oil & whole wheat pasta. Rather than taking on the task of making my own homemade ravioli, I decided I would bring the flavors to a cheesy pasta bake – the next best thing! As luck would have it, I happened to have a similar bunch of ingredients on hand, so I decided to re-create the dish on my own at home!
The other day I was seriously craving some but didn’t have time to run out to Trader Joe’s to get it. It was everything you would want in a ravioli and more. I (of course) immediately bought it, went home and made it and fell head over heels in love at the first bite! It was creamy, cheesy and had a true brussel sprout & caramelized onion flavor. I was at Trader Joe’s a couple weeks ago and browsing through their ravioli section (one of my favorites!) when I spotted a new one I hadn’t seen before: brussel sprout & caramelized onion! Roasted brussel sprouts and caramelized onions combine with four different kinds of cheese to bring a burst of flavor to this easy, wholesome pasta bake!