PASTA WITH MUSHROOMS, BRUSSELS SPROUTS, AND PARMESAN
Steps:
- 1: Bring a medium pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over high heat until smoking. Add brussels sprouts, toss to coat in oil, season with salt and pepper, cook without moving until well charred on one side. Toss and continue to cook until leaves are bright green and charred in spots, about 2 minutes total. Transfer to a bowl and set aside. 2: Heat remaining 2 tablespoons oil in the same skillet over high heat until lightly smoking. Add mushrooms and cook, tossing occasionally, until moisture has been evaporated and the mushrooms are well browned, about 4 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are softened and fragrant, about 1 minute. Add butter, lemon juice, and stock. Simmer until sauce is reduced and emulsified, about 1 minute. Season to taste with salt and pepper (this may not be necessary if stock is store-bought). Set aside off heat. 3: Add orecchiette to pot and cook, stirring occasionally, until nearly al dente (about 1 minute less than the package instructions). Drain, reserving 1/2 cup cooking water. Add orecchiette, half of Parmesan, reserved pasta cooking water, and a generous amount of black pepper to mushrooms. Cook, stirring, over high heat until pasta is fully al dente and liquid has thickened into a sauce that coats the pasta, about 1 minute. If sauce looks greasy or broken, add 2 tablespoons of stock or water and stir vigorously to bring it back together. Stir in brussels sprouts leaves and serve, topping with more cheese at the table.
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BRUSSELS SPROUTS PARMESAN PASTA - GIMME SOME OVEN
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From gimmesomeoven.com
4.9/5 (20)Estimated Reading Time 7 minsServings 3-4Total Time 30 mins
From gimmesomeoven.com
4.9/5 (20)Estimated Reading Time 7 minsServings 3-4Total Time 30 mins
- Heat a large stockpot of generously-salted water until boiling. Add the pasta (about 5 minutes before you begin sautéing the Brussels, see below) and cook the pasta until it is 1 minute shy of al dente.
- Heat 1 tablespoon of the butter in a large sauté pan over medium-high heat. Add the shredded Brussels sprouts and garlic, and season with salt and lots of black pepper. Sauté for 2 minutes, stirring occasionally. Continue with step 3, or if the pasta is not yet ready, briefly remove the sauté pan from the burner until the pasta is ready to go.
- Once the pasta is ready, use a spider strainer to transfer the pasta into the sauté pan with the Brussels. Add in the remaining 2 tablespoons of butter, 1/2 cup of the starchy pasta water, and sprinkle the Parmesan evenly over the top of the pasta. Remove the sauté pan from the heat. Then toss the pasta with the Brussels and cheese for about 1 minute, or until the cheese has melted evenly into a silky sauce and the pasta is cooked to al dente. If the sauce seems too dry, add in 1/4 cup of additional pasta water at a time until the right consistency is reached.
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PASTA WITH MUSHROOMS, BRUSSELS SPROUTS, AND PARMESAN …
2013-10-23 Directions. Bring a medium pot of salted water to a boil. Heat 1 tablespoon olive oil in a large skillet over high heat until smoking. Add …
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3.3/5 (3)Total Time 25 minsCategory Mains, PastaCalories 476 per serving
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3.3/5 (3)Total Time 25 minsCategory Mains, PastaCalories 476 per serving
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- Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off excess fat from frypan.
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