bf_3_pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto

Pasta with Brussels sprouts, leeks and mozzarella

Pasta with Brussels sprouts, leeks and mozzarella

This recipe has few ingredients but a lot of flavour, thanks to some simple cooking tricks. It is a healthy and different way to enjoy Brussels sprouts.

Serves 2
Ingredients

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_ingredients

Pasta gr. 200 (we have used strozzapreti, you can use other pasta shapes as you like)

Anchovy in oil 1

Leek 1

Brussels sprouts gr. 200

Buffalo mozzarella gr. 150 (or other delicate cheese as you like)

Extra virgin olive oil 2 tablespoon

Salt

Pepper

Parsley 1 tuft

Equipment

Non-stick frying pan, chopping board, knife, large sauce-pan.

Preparation

Cut the leek into slices.

Clean the Brussels sprouts thoroughly, remove the stem, wash and cut each in half.

Wash the parsley and chop with a knife.

In a pan with oil gently cook anchovies and leek for a few minutes.

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pan

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_anchovies

Meanwhile, boil the Brussels sprouts in salted water for 5 minutes. (*Do not throw away the cooking water from the Brussel sprouts, because it will be used to cook the pasta).

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_boil

Remove the Brussels sprouts with a slotted spoon and place them directly into the pan, leaving a few sprouts and leaves in the pot.

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_sprouts_pan

Adjust the vegetable sauce with a pinch of salt and a pinch of pepper, then cook for 10 minutes.

Cut the mozzarella into small pieces.

Cook the pasta in the same cooking water as the Brussels sprouts and set aside a cup of cooking water.

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta

Drain the pasta one minute before the cooking time indicated on the package.  Pour the drained pasta into the pan with the sauce, add a few tablespoons of the reserved pasta water, and continue cooking. Add more liquid if it seems dry. Add the chopped parsley, mix, and turn off the heat.

pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pasta_is_cooked

Serve and add the mozzarella cut into small pieces directly on the plate.

300_bf_3_pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto

Tips

If you are a vegetarian, you can use some chopped capers to give flavor instead of anchovies. Instead of mozzarella, you can use grated Parmigiano Reggiano or Grana Padano cheese.

Leave A Response

* Denotes Required Field