Brussels sprouts are in season and are certainly not just for Christmas Day. Have you been adding them to your boxes? What’s your favourite sprout recipe? I love sautéing them like this with garlic, herbs, nuts and citrus, then folding them through pasta. They’re also brilliant stirred through rice or another cooked grain like barley, quinoa, buckwheat etc for a gorgeous warm salad. Here’s my sprout spaghetti recipe, it makes a stunning mid-week meal and will only take as long as the time to boil your pasta. Quick, festive and delicious!
Liz x
Ingredients (per person)
- 70-100g dry spaghetti (depending on appetite) or other grain/pulse of your choice eg quinoa, rice…
- 1 heaped tbsp butter (I use our new dairy free Natruli blocks)
- 2 tbsp extra virgin olive oil
- 1 clove of garlic
- 7 Brussels sprouts, thinly sliced
- a small handful of hazelnuts, roughly chopped
- 3 sprigs of rosemary
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- salt and pepper to taste (it’s extra good with lots of black pepper!)
Method
- Bring a large pot of water to the boil, meanwhile chop your sprouts, garlic and hazelnuts.
- Generously salt the boiling water and drop in the pasta. Give it an occasional stir to prevent it from clumping or sticking to the bottom. While the pasta cooks, prepare the rest of the dish.
- In a wide pan, melt the butter, add the oil and sprouts, hazelnuts, garlic and rosemary. Stir fry for a few minutes then season well with salt and pepper.
- Add the zest and juice of the lemon when the sprouts turn bright green and are mostly cooked through. Stir well, taste and adjust the seasoning if need with more salt, pepper or lemon. Turn off the heat for now.
- Drain the pasta but reserve a mug or so of the starchy cooking water. Add the pasta to the sprouts and turn the heat back on. Add a few splashes of the cooking water and mix the pasta and buttery sprouts together. The pasta water and butter should create a delicious, light, lemony sauce. Taste again and you’ll probably want to add more black pepper.
- Serve in bowls and top with grated cheese or nutritional yeast flakes if you like. Enjoy!
