Spaghetti with Brussels Sprouts
I am the biggest pasta lover there is, this is also why I enjoy experimenting with new recipes especially with seasonal products. Today I made Spaghetti with Brussels Sprouts as I still had some Sprouts in the fridge and needed to make something with them. I really like baked Brussels Sprouts and this combination with the chilli/oily pasta was really delicious.
I used breadcrumbs to thicken the sauce a bit but you can also go without and simply make a delicious olive oil, chilli flakes and garlic base. Make sure you don’t use too much salt in the sauce as the Brussels Sprouts are already quite salted.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ingredients for 2 Portions:
Brussels Sprouts - 250 g
Spaghetti - 200 g
Bread Crumbs (small) - 2 Tbs
Chilli Flakes
Lemon - juice from half a lemon
Paprika
Salt & Pepper
Garlic - 1 clove
Olive Oil
Preparation:
Start preparing this dish by pre-heating the oven to 200°C.
Clean the brussels sprouts and remove the outer leaves as well as the bottom part. Cut them into 4 pieces.
Put them on a baking tray well separated and sprinkle some olive oil and pepper over them.
Bake them for 20 minutes - turn them once after 10 minutes.
In the meantime, cook the spaghettis and start making the sauce.
For the sauce heat some olive oil in a pan, then add the crushed garlic. Let it roast for 2 minutes before adding the breadcrumbs as well as 4/5 Tbs of water from the cooking pasta (you can add more if you see that the sauce is too thick).
Add the paprika, chilli flakes and lemon juice to the sauce and some more cooking water if you feel like it’s needed.
Once the pasta is cooked add it to the pan with the sauce and mix well. You can cook for another minute or 2 letting the water evaporate.
Serve the spaghetti in a plate and add the brussels sprouts on top.
Enjoy :)