Brussels Sprouts Mushroom Spaghetti

Now, now, now. You didn’t think I forgot about Brussels sprouts this year, did you? After whipping out cranberries, we’ve GOT to bring out the brassica of the season. Right?

I’ve made Brussels sprouts with pasta before & this is probably not toooo different. I kinda feel this one tastes a little fresher & definitely more mushroom-y. And bacon-y. And hence perfect for this season!

These are the stars of this pasta dish… except the bacon was chilling out in the fridge. You know, because safety.
Brussels Sprouts Mushroom Spaghetti 1

I’ve never quartered Brussels sprouts before but I kinda like that it opens up more surface area so it takes lesser time to cook while maintaining the crunchy mouth-feel. Several recipes online asked for finely slicing them into ribbons but I’m want to keep the character & charm of these emerald brassica. (see how I’m trying to be a little more literary?)
Brussels Sprouts Mushroom Spaghetti 2

The best beginning to pasta is with olive oil & black pepper bacon. There are other nice ways but you can’t say this is half bad.
Brussels Sprouts Mushroom Spaghetti 3

Get some nice browning in the bacon fat+olive oil. So much flavour!
Brussels Sprouts Mushroom Spaghetti 4

Everything else goes in there for a brief moment to warm up & soften.
Brussels Sprouts Mushroom Spaghetti 5

A little grating of Parmesan for good measure.
Brussels Sprouts Mushroom Spaghetti 6

Lastly, the spaghetti & crispy bacon!
Brussels Sprouts Mushroom Spaghetti 7

I would serve this right out of the pan just like that 🙂
Have a lovely holiday, people! ♥

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Brussels Sprouts Mushroom Spaghetti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 12-14 Brussels Sprouts, cleaned & quartered
  • 5 rashers Black Pepper Bacon, sliced
  • 10 Cherry Tomatoes, halved
  • 15 Black Olives, sliced
  • 12 Button Mushrooms, sliced
  • 3 cloves Garlic, peeled & sliced thinly
  • 2 Scallions, sliced thinly
  • 8 oz Spaghetti
  • 2 tbsp Olive Oil
  • ¼ cup grated Parmesan
  • Salt & Pepper
Steps
  1. Cook spaghetti in well salted water. Remember to save a cup of the pasta cooking water for later.
  2. Meanwhile, add olive oil & bacon pieces in a cold pan. Fry bacon on MED HIGH until crisp. Drain bacon & set aside.
  3. Toss in Brussels sprouts & leave to brown on one side then stir.
  4. Push the sprouts to the side & add mushroom slices to the centre. Cover pan for 1 minute until mushrooms caramelized slightly.
  5. Push everything to the side & saute garlic & scallion slices for 30 secs.
  6. Add in tomatoes & olives. Stir then cover the pan for 1-2 mins.
  7. By now, the spaghetti should be al dente. Sprinkle in grated Parmesan. Use tongs to drag pasta into the pan with about ½ cup pasta cooking water.
  8. Stir well. Taste to adjust seasoning (more salt or pepper). It may need more pasta cooking water to loosen up.
  9. Top with bacon crisps & serve immediately!

Comments

  1. Thanks for the Brussels Sprouts! GREG

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  1. […] sprouts. It’s still a good time to enjoy them, I know. Even though I’ve just shared a recipe featuring these perfect morsels, I HAVE to share another because I can’t resist getting […]

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