John Myers
Spicy Brussels Sprouts Pasta
The perfect spicy brussels sprouts pasta recipe with a picture and simple step-by-step instructions.
- 100 g Spaghetti
- 150 g Brussels sprouts
- 2 Garlic cloves, finely chopped
- 1 Red Chilli pepper, finely chopped
- 0,5 bunch Leaf parsley finely chopped
- Black pepper from the mill
- Salt
- Oil
- 50 ml Vegetable broth
- 50 ml Cream
- Clean the Brussels sprouts, cut in half and cut into fine strips. Put on a saucepan with enough water and salt and cook the spaghetti al dente in it, do not drain.
- Heat some oil in a pan and sauté the Brussels sprouts with the garlic and chilli for a few minutes – the Brussels sprouts should already have roasted aromas. Then deglaze with the vegetable stock and the cream and simmer at a low temperature until the spaghetti is ready – this works nicely in parallel. Then season with salt and pepper.
- Do not drain the spaghetti, but use spaghetti tongs to get it dripping wet from the water and add to the Brussels sprouts and toss well a few times. The pasta water ensures a nice bond and ensures that the sauce sticks well to the pasta. Then fold in the chopped parsley and serve.
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