(Serves 4-6)
Nothing says fall more than roasted sprouts. I have been buying lots of Brussels sprouts and looking for different ways to use them. They are one of my favorite vegetables, particularly when they have been thoroughly roasted to a deep brown (almost burnt) color. They are delicious on their own, but this recipe combines that slightly bitter, earthy roasted sprout with creamy tangy goat cheese. It is a wonderful combination, and the walnuts add another layer of texture and earthiness. Comfort food, pure and simple.
You Will Need:
- 1 pound pasta, I like Mafalda Corta
- 1 pound Brussels sprouts
- 8 ounces of goat cheese
- 1 clove garlic
- 1/3 cup chopped walnuts
- 1 stick butter
- 1 cup cream
- ½ cup grated Parmesan cheese, plus more for serving
- Kosher salt and black pepper
- Olive oil
- Fresh parsley, for serving
Instructions:
- Preheat oven to 425 degrees. Spray a 9×13” pan (or similar size/shape) with nonstick spray and set aside.
- Trim the ends off the sprouts, remove the outer leaves and cut in quarters (if sprouts are smaller, cut in half).
- Toss the sprouts with olive oil, salt, and pepper to coat. Place on a rimmed baking sheet and roast for about 20 minutes until nicely browned.
- Put the walnuts on a small sheet pan and toast for 5-8 minutes, until just deepening in color and smelling nutty.
- Bring a large pot of water to a boil. Season liberally with salt.
- Make the sauce. Melt the butter in a small saucepan. Add the cream and bring to a simmer. Grate the clove of garlic into the pan using a handheld grater. I like this one (paid link). Add the parmesan and half the goat cheese and stir until smooth.
- Cook the pasta according to the package directions, reducing the cooking time by about 2 minutes. Reserve a cup of the pasta cooking water, drain the pasta, and return it to the hot pot.
- Add the sauce, roasted Brussels sprouts, walnuts and stir. Add a little bit of the reserved pasta water, if needed.
- Pour the pasta into the prepared pan and top with the remaining goat cheese, season again with salt and pepper and bake for 10-15 minutes just until the edges of the cheese begin to brown.
- Stem and chop the parsley leaves.
- Serve, topped with parsley and more parmesan.
Summary
Recipe Name
Roasted Brussels Sprouts and Goat Cheese Pasta
Author Name
Tricia Hewitt-Huckabee
