{"id":6768,"date":"2022-01-07T10:14:19","date_gmt":"2022-01-07T10:14:19","guid":{"rendered":"https:\/\/justgimmefries.com\/?p=6768"},"modified":"2024-10-16T08:06:56","modified_gmt":"2024-10-16T08:06:56","slug":"shredded-brussels-sprouts-pasta-recipe","status":"publish","type":"post","link":"https:\/\/justgimmefries.com\/nl\/shredded-brussels-sprouts-pasta-recipe\/","title":{"rendered":"Pasta met Spruitjes & Wijnsaus"},"content":{"rendered":"
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Pasta met Spruitjes & Wijnsaus Recept<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Het spruitjesseizoen is weer aangebroken, dus het is tijd om weer met ze aan de slag te gaan! De laatste tijd eten wij bijzonder veel pasta thuis. Vooral omdat het lekker snel is, maar ook nog eens ontzettend lekker en je kan er eindeloos mee vari\u00ebren. Dus toen ik op social media verschillende recepten met spruitjes in de pasta voorbij zag komen moest ik dit zelf natuurlijk ook gaan proberen!<\/p>

Beiden mijn vriend en ik zijn nou niet echt fan van spruitjes op zichzelf. Daarom wilde ik graag experimenteren met een subtiel pittige & zware saus om de smaken een beetje te balanceren. En ik moet zeggen, met deze roomsaus met witte wijn, knoflook & chilivlokken is dit meer dan prima gelukt!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Aantal Personen:<\/strong> 2   |<\/strong>  Voorbereiding:<\/strong> 15 min.  |<\/strong>  Kook- & Baktijd:<\/strong> 15 min.  |<\/strong> Totaal:<\/strong> 30 min.<\/h6>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kookgerei & Keukenaccessoires: <\/strong>grote koekenpan\u00a0 |<\/strong>\u00a0 kookpan
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Ingredi\u00ebnten<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 250g spruitjes<\/li>
  • 120g kleine Roma tomaatjes<\/li>
  • 1 rode ui<\/li>
  • 180g tagliatelle<\/li>
  • 80g pancetta<\/li>
  • 100g Parmezaanse kaas<\/li>
  • 200ml kookroom<\/li>
  • 50ml droge witte wijn<\/li>
  • 4 tenen knoflook<\/li>
  • 1 tl chilivlokken<\/li>
  • extra vierge olijfolie<\/li>
  • gemalen zout & peper naar smaak<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ik weet niet hoe het met jullie zit, maar vroeger als kind vond ik het echt een ramp wanneer wij spruitjes aten voor avondeten. En dan bedoel ik specifiek de spruitjes die (dood-)gekookt werden, samen met wat aardappels en een stukje vlees. \nTegenwoordig lijkt het er gelukkig op dat we er steeds creatiever mee zijn gaan koken. En eerlijk gezegd, daar kan ik niet heel veel dankbaarder voor zijn dan dat ik nu ben.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Hoe maak je Pasta met Spruitjes & Wijnsaus<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    1. Vul een pan met water voor de pasta. Breng het water alvast op smaak met zout en breng het aan de kook met de deksel erop.<\/li>
    2. Was in de tussentijd de spruiten en snijd deze vervolgens in dunne plakjes.<\/li>
    3. Snijd de ui fijn.<\/li>
    4. Zet een koekenpan op een medium vuur en bak hierin de plakjes pancetta totdat ze knapperig zijn. Haal ze dan uit de pan en laat ze uitlekken op een bordje met keukenpapier.<\/li>
    5. Voeg nog wat extra olijfolie toe aan het vet van de pancetta en voeg hier vervolgens de ui aan toe. Bak deze totdat hij glazig is.<\/li>
    6. Voeg de gesneden spruitjes toe aan de pan en bak deze een aantal minuten mee. Breng ze op smaak met wat gemalen zout & peper.<\/li>
    7. Snijd in de tussentijd je knoflook fijn. Voeg deze daarna toe aan de pan en bak de knoflook nog een paar minuten mee.<\/li>
    8. Kook je tagliatelle aan de hand van de instructies op de verpakking. Houd er vooral rekening mee om het niet overgaar te koken.<\/li>
    9. Draai het vuur omlaag en voeg vervolgens de kookroom en de witte wijn toe aan de pan en laat het geheel even pruttelen.<\/li>
    10. Terwijl de saus staat te pruttelen kan je de kaas raspen. Voeg ongeveer 3\/4 van de Parmezaanse kaas voor de saus en roer dit terwijl je nog wat pastawater toevoegt. De rest van de Parmezaanse kaas gebruiken we later voor het serveren.<\/li>
    11. Snijd de Roma tomaatjes door de helft (of kleinere stukjes indien je wat grotere tomaten hebt) en voeg ze toe aan de saus.<\/li>
    12. Giet de pasta af wanneer deze gaar is en voeg het vervolgens toe aan de pan met de saus. Mix de saus door de pasta en draai het vuur uit.<\/li>
    13. Snijd de pancetta in grove stukken en mix ongeveer 3\/4 toe aan de saus. Bewaar de rest om te serveren.<\/li>
    14. Maak de borden op met de pasta en gooi hier nog wat extra pancetta, Parmezaanse kaas en extra vierge olijfolie overheen. Eet smakelijk!<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

      Brussels sprouts are in season, so it\u2019s time to start cooking with them again. Nowadays we eat a lot of pasta at home because it\u2019s quick, tasty and <\/p>","protected":false},"author":1,"featured_media":6792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[52,496,14,494,762,446,497],"tags":[19,148,147],"class_list":["post-6768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-fall-recipes","category-recipes","category-spring-recipes","category-thanksgiving-recipes","category-recipes-under-30-minutes","category-winter-recipes","tag-cheese","tag-garlic","tag-pasta"],"yoast_head":"\nShredded Brussels Sprouts Pasta Recipe | Just Gimme Fries<\/title>\n<meta name=\"description\" content=\"You can do so much more with Brussels sprouts than you think! 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sprouts are in season, so it\u2019s time to start cooking with them again. 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