Brussels sprouts strike again! Ever since I finally realized how much I loved these little guys last year I’ve been obsessed. Every time I make a meal that requires a vegetable side side, I’ve been drawn to Brussels sprouts like a moth to a flame. But in this case I didn’t even have to weasel them in as a side because they are part of the main dish! And it happens to be meat-less as well, which is a rare occurrence in my kitchen.
I almost swapped the Gorgonzola out for some goat cheese just because I saw it in the cheese pile, but decided to stick with what the recipe said before I start playing around with it. Gorgonzola was a great choice because it adds an extra tang which brings all the components together – I don’t think goat cheese would have been tangy enough to accomplish the same task but at the same time could’ve still been delicious in a different way.
PASTA WITH BRUSSELS SPROUTS, GORGONZOLA & PECANS
4 cups (20 oz) Brussels sprouts, thinly sliced to shred
Salt and pepper
2 tsp extra-virgin olive oil
13.25 oz lb whole wheat shells
1-1/2 Tbsp unsalted butter
1/2 cup (2 oz) chopped pecans, coarsely
4 cloves garlic, minced
1 cup half and half
3/4 cup (3 oz) Gorgonzola, crumbled
- Preheat oven to 500 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray. Toss Brussels sprouts with olive oil and season with salt and pepper, to taste. Arrange brussels sprouts in a thin layer on the baking sheet and bake for 12-15 minutes, stirring half-way through.
- Meanwhile, fill a large pot with water and a bit of salt. Bring to a boil over high heat. Once boiling, add the pasta and cook 9-11 minutes until al dente; drain.
- In a skillet over medium heat, melt 1/2 tablespoon butter. Add pecans, cooking until pecans are toasted and butter is browned, about 3 minutes. Be sure to stir frequently. With a slotted spoon, remove pecans and place on a plate. In the same skillet, melt the remaining butter. Cook garlic until softened, another 3 minutes, still stirring frequently. Add half and half and bring to a simmer. Remove from heat, and add 3/4 cup Gorgonzola, stirring until melted.
- In a serving bowl, toss pasta, pecans, Brussels sprouts, and Gorgonzola-cream sauce. Serve immediately.
Source: Prevention RD
Hmm, boyfriend loves gorgonzola cheese… Maybe I could make this and he would start eating brussels sprouts too! Thanks :)
Erin, this looks amazing!!!
Huh, I don’t think I’ve ever heard of having brussels sprouts in pasta, but it certainly looks great!
It’s actually the second time I’ve done it! Had it mixed in with couscous too. All good.
Oh Erin, this looks fantastic! My Husband would love this. He’s so happy that I like Brussels Sprouts now. Great recipe!
Hi Erin! I am a fan of gorgonzola cheese.. yummmmieee.. have not had pasta with brussel sprouts before. Looking at the combo, this is something I would eat.. cause of it’s rich creaminess dressing balance with some crunch from the brussels and pecans? Am drooling here.. ;). xoxo
Mmmm….this sounds like an awesome combo. I just might make this once I get my hands on some Brussels Sprouts!
Oh yum! Even though it is meatless I think my husband would dive right in with the gorgonzola and cream. Brussels sprouts are favorite with us.
Oh, Erin….I ADORE brussel sprouts. I cannot WAIT to try this! YUM!
Talk about an awesome way to eat brussels sprouts! I love them plain, but this recipe sounds amazing! Thanks for sharing! And I like that you stuck with the gorganzola :)
All I have to say is this looks AWESOME. I read you recipes every day! And ironically, I JUST bought a bunch of brussle sprouts yesterday. Cannot wait to try this later in the week!!
Thank you! I hope you like it :-)
Oh yum, I don’t think I’ve ever thought to add brussels sports to pasta! The sauce looks super creamy, I definitely need to try this (minus the pecans) :)
I think we love brussels sprouts more than the average joe, but this pasta was a hit. My mom requested I make this for her when I’m home in a few weeks for a belated Mother’s Day celebration :) Glad you enjoyed!!
Pecans in pasta! I like.