Creamy Brussels Sprouts Pasta
Transform your ordinary leftovers into an extraordinary dinner experience with our Creamy Brussels Sprouts Pasta—a quick, easy, and utterly delicious option that's sure to become a favorite in your repertoire -ready in just 15 minutes or less! We've repurposed leftover air-fried Brussels sprouts, turning them into a cozy and effortless dinner option.
In this recipe, creamy linguine embraces the roasted sprouts, complemented by the delightful crunch of walnuts and the aromatic twist of fried sage. This versatile recipe effortlessly adapts to your pantry, allowing you to use ingredients you already have. The pasta is so delicious that having leftovers is doubtful, but if you happen to, store them in the fridge in an airtight container for up to three days.
Plus, if you don't have leftover Brussels sprouts, no worries—I’ve got you covered with a recipe for my delicious roasted Brussels sprouts. Make them fresh by tossing them with fajita seasoning and olive oil, air frying at 180C for 8 minutes, perfectly timed to coincide with your linguine preparation.
Ingredients:
- 450g linguine pasta
- 300g roasted Brussels sprouts
- ¼ cup sun-dried tomatoes in oil, chopped
- 1/4 cup tomato pasta sauce
- 150ml double cream (about 2/3 cup)
- 3 cloves garlic, minced
- Salt & pepper, using the London mill
- 2 tbsp walnuts, roughly chopped
- 2 tsp butter
- 8 sage leaves
- Optional toppings: cheddar cheese, chili flakes
Instructions:
- Heat a pot of salted water and add the linguine. Cook the pasta according to the package instructions. Reserve 1/4 cup of the pasta water, then drain and set aside.
- Heat a pan and add the sun-dried tomatoes in oil and minced garlic. Sauté for 30 seconds.
- Add the tomato pasta sauce, cream, and stir to combine. If you like it less creamy, add a splash of pasta water or stock.
- Add the pasta, roasted Brussels sprouts, salt, and pepper to taste from your London mills. Mix everything together.
- Heat 2 tsp of butter and fry the sage until crisp.
- To serve, transfer the pasta to bowls, top with crunchy walnuts, sage, grated cheddar, and a sprinkle of chili flakes.
