These pastas are a nice surprise! The mix of flavour is so delicious-it's to die for! Brussel sprouts, pasta, and cream-what more can one ask for in life? Try it and treat yourself!
📖 Recipe
Ingredients
- 1 ½ cup Brussels sprouts
- 300 g spaghetti
- 1 onion
- 3 tablespoons of white wine
- ¼ cup light cream
- ½ cup parmesan
- a handful of pine nuts and fresh parsley
- salt & pepper
Instructions
- Boil two pots of water.
- Prepare the cabbage: remove the damaged leaves, remove the stem, and make a cross on the core to prevent it from cracking when cooking.
- Cook cabbage in salted, boiling water for about 15 minutes.
- Dip spaghetti in the second saucepan.
- In a sauté pan, melt on low heat the finely chopped onion with a tablespoon of olive oil. Add the white wine, cream, parmesan, and pine nuts. Salt and pepper lightly.
- Drain the cabbages, cut them in half, and add them to the sauce. Warm on low heat.
- Drain the pasta and pour into the pan. Mix well.
- Sprinkle with fresh parsley & serve immediately.
Nutrition (estimated per serving)
Calories: 384kcalCarbohydrates: 62gProtein: 16gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 217mgPotassium: 363mgFiber: 4gSugar: 4gVitamin A: 423IUVitamin C: 30mgCalcium: 190mgIron: 2mg
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Heather says
This sounds good although your directions are a little confusing because you don’t mention brussel sprouts once and keep talking about cabbage.