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Brussels Sprouts Pasta

sautéed spiced sprouts, lemon garlic cheese sauce, walnuts, pasta

Serves: 2 | Time to Table: 30 minutes | Calories: 777 | Protein Category: Veggie | Allergens: Contains Wheat (Penne), Milk (Parmesan + Goat Cheese) and Tree Nuts (Walnuts) | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


$12.99/Serving
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Equipment:

  • - Chef's Knife
  • - Colander
  • - Large Saute Pan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Microplane or Zester
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Brussels Sprouts
  • - Crushed Red Pepper
  • - Goat Cheese
  • - Lemon
  • - Minced Garlic
  • - Parmesan Cheese
  • - Penne Pasta
  • - Walnuts

Wine Pairings by @grapefriend

An herbal Sauvignon Blanc is perfect for vegetal dishes.

Beer Pairings

The earthiness of the Brussels sprouts will be accentuated by the inherently earthy hop characteristics of an English Pale Ale.

TK Table Talk:

If you could be any age for the rest of your life, what age would it be?

What To Do:


 Brussels Sprouts Pasta - Step 1

1. Cook Pasta: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne, and boil, stirring occasionally, until al dente (about 10 minutes). Reserve ¾ cup pasta water. Drain pasta. Set aside to keep warm.


 Brussels Sprouts Pasta - Step 2

2. Prep Ingredients: While pasta is cooking, trim ends off sprouts and cut lengthwise into thin slices. Zest half of the lemon. Cut lemon in half. Break apart any large walnut pieces.


 Brussels Sprouts Pasta - Step 3

3. Cook Brussels Sprouts: In a large sauté pan over medium heat, add 1 tablespoon olive oil, garlic and ¼ teaspoon ONLY crushed red pepper (add more if you like heat). Cook, stirring, for 30 seconds. Add Brussels sprouts and ½ teaspoon pepper. Cook, stirring occasionally, until sprouts are soft and starting to brown a bit.


 Brussels Sprouts Pasta - Step 4’></p>  
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4. Make Pasta Sauce:Reduce heat to low. Break goat cheese into pieces and add to the pan with the reserved pasta water and juice from lemon. Stir until a thin sauce forms, scraping up any brown bits from the bottom of the pan. Add more water if needed.

5. Finish Pasta:Reduce heat to low. Break goat cheese into pieces and add to the pan with the reserved pasta water and juice from lemon. Stir until a thin sauce forms, scraping up any brown bits from the bottom of the pan. Add more water if needed.

To Serve:Stir pasta, ½ the parmesan and walnuts into pan and cook JUST until pasta is heated through. Salt and pepper to taste.

Pro Tip:

For non-vegetarian deliciousness, add cooked bacon or sausage to the cooked Brussels before making the sauce.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife

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