Creamy Brussels Sprouts Spaghetti

Travelling through Italy I found myself in awe at the amazing flavours and delicious dishes that were created out of the bare basics.
Some of the most incredible dishes were made with just a few pantry staples and the freshest of produce. This approach to cooking and flavour has stuck with me and I often find myself staring at the cupboards and wondering what flavour combinations to try next.

Today’s flavour combination and recipe is the result of such a cupboard search.

Meat free Monday’s are a pretty common occurrence at our place, and I had originally planned for a roast vegetable salad for dinner. But Melbourne being Melbourne, what I thought was going to be a reasonably warm day turned out to be what felt like the start of winter!

I stared at the open fridge at the end of a long day, needing something warm, comforting and delicious to eat, I scrapped the vegetable salad idea and opted for some true comfort food…. SPAGHETTI!

Brussels sprouts, caramelised onion, the heat of chilli and the salty zing of parmesan cheese = one heavenly match. Combine all these and toss through luscious strands of gluten free spaghetti… well my friends, Meat free Monday is set for a win!

Photo taken with Focos

500g brussels sprouts
1/2 tsp salt
1 tbsp lightly dried diced garlic
2 tbsp olive oil
1 onion, diced
1 1/2 cloves garlic, crushed
1 tsp crushed chilli or chilli paste
1/2 tsp Vegeta Natur Stock Powder
1 1/2 tbsp gluten free corn flour
1 cup milk
1 cup water
1/3 cup grated parmesan cheese
1/3 cup semi dried cherry tomatoes
2 tsp black pepper
Juice 1/2 lemon
1 packet of gluten free spaghetti

*Extra parmesan cheese to serve

1. Preheat the oven to 180 degrees celsius. Line a baking tray with parchment or a silicone baking mat.
2. Wash and dry the brussels sprouts, cut in half and arrange them on the baking tray. Drizzle with 1 tbsp olive oil, sprinkle with salt and the dried diced garlic. Place in the oven and bake for 15 minutes.
3. Bring a large pot of water to the boil and add spaghetti, cook according to the packets instructions (all types have different cooking times).
4. Meanwhile, place the diced onion in a fry pan with 1 tbsp of olive oil and caramelise for 5 minutes. Add the fresh garlic and chilli and cook for a further 2 minutes.
5. In a bowl, whisk together milk, water and corn flour, then add to the fry pan. Stir on the heat for a few minutes, until the sauce starts to thicken, then add the parmesan cheese and semi dried cherry tomatoes. Mix well until heated through and sauce has thickened to your desired consistency.
6. Take the brussels sprouts out of the oven and add them to the creamy sauce, along with the black pepper and lemon juice. Mix well.
7. Once the spaghetti has reached al dente, drain and toss through the creamy sauce.
8. Serve with extra parmesan cheese and a wedge of gluten free bread smothered in butter.

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