Creamy Stovetop Brussels + Shells
An easy pasta recipe with the addition of Brussels sprouts
Ingredients
- 10-12 medium to large Brussels sprouts more if smaller
- 2 tablespoons olive oil
- 1 cup pasta shells I used whole wheat
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 teaspoons all-purpose flour
- 1 large lemon juiced and zest
- ⅓ cup milk or cream
- salt and pepper
- ½ cup almonds sliced
Instructions
- Prep the Brussels sprouts by cutting off any remaining stem at the bottom of each sprout. For medium to large sprouts, cut each into four pieces, for smaller sprouts you can simply cut them in half. In a large pan or skillet add two tablespoons of oil over medium to high heat. Add the sprouts, cut side down, and allow to cook for 2-3 minutes until well browned. Then flip each to the other cut side (or over if cut in half) and all the other side to brown for another minute or two.
- Lower the heat to medium low and add one tablespoon of water to the pan. Place a baking sheet over the pan, trapping the heat inside (steaming the Brussels sprouts slightly) for a couple minutes.
- While the sprouts are cooking, boil water and cook the pasta according to the package directions.
- Once the sprouts are ready, turn off the heat and set aside, so they stay warm in the pan while you make the sauce. In a small saucepan over medium heat, melt two tablespoons of butter and cook the minced garlic for a minute. Sprinkle in the flour and whisk into a thin paste. Then add the lemon juice and milk and whisk into a sauce. Season with salt and pepper.
- Drain the pasta once cooked. Then add the pasta to the Brussels sprouts pan and pour the sauce over everything. Stir so everything gets coated. Then sprinkle on the lemon zest and almonds and toss. Serve warm.