Shredded Brussels Sprouts Pasta Recipe
Brussels sprouts are in season, so it’s time to start cooking with them again. Nowadays we eat a lot of pasta at home because it’s quick, tasty and the variations are endless. So when I saw shredded Brussels sprouts pasta recipes pop online on social media, I had to give it a try myself of course!
Since both my boyfriend and I are not really a fan of Brussels sprouts by themselves, I wanted a slightly spicy and heavy flavored sauce to balance out the flavors. And I have to say, this white wine sauce with cream, garlic & chili flakes is an absolute winner!
Serves: 2 | Prep Time: 15 mins | Cook Time: 15 mins | Total: 30 mins
Cooking & Kitchen Supplies: large skillet | cooking pot
- 250g Brussels sprouts
- 120g Roma tomatoes (small)
- 1 red onion
- 180g tagliatelle
- 80g pancetta
- 100g parmesan cheese
- 200ml single cream
- 50ml dry white wine
- 4 cloves garlic
- 1 tsp chili flakes
- extra virgin olive oil
- ground salt & pepper to taste
In the Netherlands, Brussels sprouts were an absolute horror to have to eat for dinner when we were kids. You would have them boiled, usually along with boiled potatoes and some meat, but nowadays we seem to have reinvented cooking with them, and I honestly couldn’t be happier about it.
How to make a Shredded Sprouts Pasta with a White Wine Sauce
- Fill your cooking pot with water for cooking your pasta. Salt your water and bring it to a boil with the lid on.
- In the meantime, rinse your Brussels sprouts and cut them into thin slices.
- Dice your onion.
- Heat up your skillet on a medium fire and cook your slices of pancetta until they are crisp. Then remove them from the pan, and drain them on a paper towel-lined plate.
- Add some additional extra virgin olive oil to the pancetta grease, and add your diced onions. Cook them until they’re translucent.
- Add your shredded Brussels sprouts and sauté them for a couple of minutes. Season them with some ground salt & pepper to taste.
- In the meantime, finely dice your garlic. Then add it to the skillet and cook everything for another couple of minutes.
- Cook your tagliatelle according to the instructions on the package, make sure not to overcook it.
- Turn down the heat and add your cream and white wine to the pan and let it simmer for a bit.
- While the sauce is simmering, grate about 3/4 of your parmesan cheese into the sauce and stir while adding some pasta water to your sauce. Grate the rest of your parmesan cheese, but save it for serving later on.
- Cut your Roma tomatoes in half (or in smaller pieces if you have somewhat bigger tomatoes) and add them to the sauce.
- Drain your pasta once it’s done cooking and then add it to the skillet and mix it in with the sauce. Turn off the heat.
- Roughly cut 3/4 of your crispy pancetta and mix it into the sauce, save the rest for serving.
- Plate up your pasta and add some additional pancetta, parmesan cheese and a drizzle of extra virgin olive oil on top. Enjoy!