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Pasta with Brussels sprouts in cream cheese sauce

updated

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Ingredients for 2 servings:

  • 250 g spaghetti or other pasta (I use whole wheat or spelt spaghetti)
  • 200 g Brussels sprouts, fresh
  • 2 tbsp walnut oil
  • 1 large tomato(s)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • herb cream cheese
  • Cremefine
  • salt and pepper
  • rosemary
  • nutmeg
  • Parmesan, freshly grated
  • e.g. sour cream
  • e.g. white wine or vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian – but also delicious with ham cubes

Cook the spaghetti al dente, then drain. Heat the walnut oil in a pan, add the chopped onion and garlic. Slice the Brussels sprouts and add them as well, seasoning with salt, pepper, nutmeg, and rosemary. Add the cooked spaghetti to the pan, add a little Parmesan, Cremefine, herb cream cheese, white wine, or vegetable stock, and simmer for 15 minutes. Season to taste and add a dollop of sour cream, if desired. Serve sprinkled with Parmesan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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