Pasta with Brussels Sprouts and Cream Sauce

4 SERVINGS

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INGREDIENTS

1 large shallot
1 tablespoon olive oil
2 cloves of garlic (pressed)
Zest of 1 lemon
400 ml rice cream
300 g Brussels sprouts
160 g gluten-free pasta (dry)
30 g grated Parmesan
Salt
Pepper

YOU MIGHT NEED

Cooking utensils

INSTRUCTIONS

1
In a pot, start heating the amount of water needed to cook the pasta (the ideal ratio is usually 1 liter of water per 100 g of dry pasta). Meanwhile, prepare the vegetables: peel and finely chop the shallot, clean and wash the Brussels sprouts, and cut each sprout in half. Once the water in the pot starts boiling, salt it, add the pasta, and cook for the time indicated on the package – usually 5–10 minutes.
2
While the pasta is cooking, heat 1 tablespoon of olive oil in a pan, add the shallot and sauté over low heat until translucent. Then add the pressed garlic and chopped Brussels sprouts, and pour in the rice cream.
3
Salt, pepper, add lemon zest, and let it simmer over low heat for about 10–15 minutes until the Brussels sprouts are tender. If the sauce thickens too much by then, add a little water.
4
Mix the prepared sauce with the cooked pasta, divide into 4 servings, sprinkle each serving with grated Parmesan, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.