Pasta with Brussels Sprouts and Mushrooms
It’s most certainly fall around here and one veggie I looooove when a chill hits the air is brussels sprouts. I didn’t eat a single brussels sprout growing up (in my defense, I was never served them either) and ever since I started experimenting with the little green globes a few years ago, I have fallen in love with the veggie. I especially love roasting them, and Funk – who claims he doesn’t like them – really loves them like this. But tonight I wanted to try them chopped up a bit and tossed in some pasta, and I knew the only way I could pique Funk’s interest with something like this:
Is to serve them with these:
He’s a mushroom lover, and I’m a brussels sprouts lover. Together they made one delish dish.
- 1/2 pound whole wheat pasta
- 1 pound whole brussels sprouts, chopped and shredded
- 1/2 pound white mushrooms, sliced
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 3 cloves minced garlic
- 1 Tbsp nutritional yeast
- salt and pepper
- Cook pasta in boiling water according to package directions.
- Meanwhile, heat 1 Tbsp olive oil in a shallow skillet and cook mushrooms with a dash of salt until soft, 5-6 minutes.
- Drain the pasta and mix in the cooked mushrooms.
- Add 1 Tbsp olive oil back into the skillet and cook the brussels sprouts with garlic, salt and pepper until soft and bright green, about 5-7 minutes.
- When the sprouts have finished cooking, add them to the pasta and mushrooms and top with a sprinkling of nutritional yeast. Or not. I was just craving some extra vitamin B12 this evening.