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One-pot pasta with Brussels sprouts à la Didi

updated

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Ingredients for 2 servings:

  • 180 g Brussels sprouts
  • 100 g tagliatelle
  • 1 tbsp sunflower oil
  • 500 ml water, hot
  • 2 tsp vegetable stock powder
  • 35g Gouda
  • n. B. Sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean and steam the Brussels sprouts, then rinse in ice-cold water. Then halve the florets. Mix the vegetable stock powder with the hot water. Cut the cheese into small pieces. Heat a pan with the oil and roast the Brussels sprouts. Top with the vegetable stock. Once the vegetable stock and sprouts return to a boil, add the tagliatelle. Simmer gently until the pasta is tender. The water will be completely absorbed by the tagliatelle. Finally, add the cheese and seasonings, arrange on a plate, and serve.

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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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