I told you a new recipe with Brussels sprouts was about to come! Unless you go to local markets or shops, you generally get vegetables in fixed sizes in supermarkets. That was my case when I got a 500g pack of sprouts at Lidl a few weeks back.
One part has been used for the sprouts salad I already posted about, one part was just boiled and frozen for future uses, and the other one, boiled as well, became one of the main ingredients of this hearty lunch time dish I took to the office last week (but didn’t eat at my desk to prevent my colleagues from fainting).
It’s another super boldly flavoured recipe, combining the sprouts with blue cheese. Surprisingly enough, it didn’t turned out bitter, as you would expect from this blend. It was creamy and pungent to the right extent, an absolute feast for the tastebuds! This recipe works well with long pasta, but nothing prevents you from using short formats instead.
INGREDIENTS (serves 2)
- 160g spaghetti, linguine or tagliatelle
- 200g Brussels sprouts, boiled and sliced
- 50g blue cheese
- 50g onion, finely diced
- 2 tbsp extra virgin olive oil
- ground black pepper
Boil the pasta according to the packet instructions. In the meantime, in a shallow pan fry the onion with the oil until golden, tip in the sliced Brussels sprouts and sautée them for a couple of minutes. Roughly chop the blue cheese and stir it into the sprouts.
Drain the pasta and tip it straight away onto the sauce. Toss it and serve it with a generous sprinkle of black pepper. Add some grated Parmesan to make it extra cheesy!