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.

Ingredients:

  • 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
  1. Cook pasta in boiling water according to package directions.
  2. Meanwhile, heat 1 Tbsp olive oil in a shallow skillet and cook mushrooms with a dash of salt until soft, 5-6 minutes.
  3. Drain the pasta and mix in the cooked mushrooms.
  4. 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.
  5. 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.

5 Comments

  1. Posted October 9, 2010 at 10:40 am | Permalink

    We never had brussel sprouts growing up and once I tried them I loved them, to the chagrin of some people I know. I will have to try your recipe.

    I found your blog from the Blogtoberfest list.

  2. Janel
    Posted October 9, 2010 at 10:42 am | Permalink

    Hi Jen,

    Let me know if you try this recipe, or the one I highlighted in my blog post (with dates). It’s AMAZING!!! I served it at Thanksgiving last year and people were obsessed. See you at Blogtoberfest!

  3. Posted October 10, 2010 at 7:04 am | Permalink

    I love both brussel sprouts and mushrooms. I actually grew up eating brussel sprouts because for some reason my mom cooked them often. She was lucky I wasn’t very picky! I love to roast mine, and the addition of maple syrup (like your previous brussel sprout post) sounds awesome!

  4. Posted October 12, 2010 at 4:43 am | Permalink

    Wow..you’re making us really hungry!!!

  5. Emily
    Posted January 30, 2011 at 4:05 pm | Permalink

    Wow, this is delicious sounding. AND VEGETARIAN (:

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