Pasta with Brussels Sprouts, Gorgonzola & Pecans

by Erin

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

Serves 4-6

Ingredients:

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

Directions:

  1. Preheat oven to 500 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. In a serving bowl, toss pasta, pecans, Brussels sprouts, and Gorgonzola-cream sauce. Serve immediately.

Source: Prevention RD

15 comments

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15 comments

Vicki @ WITK May 15, 2012 - 11:28 am

Hmm, boyfriend loves gorgonzola cheese… Maybe I could make this and he would start eating brussels sprouts too! Thanks :)

Reply
Kara May 15, 2012 - 10:15 am

Erin, this looks amazing!!!

Reply
Carolyn May 15, 2012 - 5:19 am

Huh, I don’t think I’ve ever heard of having brussels sprouts in pasta, but it certainly looks great!

Reply
spiffycookie May 15, 2012 - 6:57 am

It’s actually the second time I’ve done it! Had it mixed in with couscous too. All good.

Reply
Jennifer @ Peanut Butter and Peppers May 14, 2012 - 11:07 pm

Oh Erin, this looks fantastic! My Husband would love this. He’s so happy that I like Brussels Sprouts now. Great recipe!

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Joanna @ Chic & Gorgeous Treats May 14, 2012 - 8:38 pm

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

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ThePixie May 14, 2012 - 7:15 pm

Mmmm….this sounds like an awesome combo. I just might make this once I get my hands on some Brussels Sprouts!

Reply
Emily @ Life on Food May 14, 2012 - 6:05 pm

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.

Reply
Jen @ Juanita's Cocina May 14, 2012 - 4:58 pm

Oh, Erin….I ADORE brussel sprouts. I cannot WAIT to try this! YUM!

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Liz @ Southern Charm May 14, 2012 - 12:23 pm

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 :)

Reply
Marisa May 14, 2012 - 10:56 am

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!!

Reply
spiffycookie May 14, 2012 - 10:59 am

Thank you! I hope you like it :-)

Reply
Tracey May 14, 2012 - 10:50 am

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) :)

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Nicole, RD May 14, 2012 - 10:35 am

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!!

Reply
Tara @ Chip Chip Hooray May 14, 2012 - 10:01 am

Pecans in pasta! I like.

Reply

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