För recept på svenska, klicka här: Krämig pasta med brysselkål, citron & valnötter
We’re yet to try growing our own Brussels sprouts, but when we can start getting Swedish grown ones at the store, we’re two happy campers. As many other members of the cabbage family, Brussels sprouts are very versatile and can be paired with a range of other ingredients and flavors. Here, for a bright and filling dish, we’ve prepared them with plenty of lemon and a generous amount of pasta – perfect fuel after a long day on your feet (and an excellent post-run meal for sure).
But Brussels sprouts can be a divider, can’t they? Either you love them or hate them, and it’s certainly not too uncommon for some people to shiver at the mere thought of having to eat these precious little green vegetables. I googled this to see if there was some fun fact to it, and sure enough – turns out Brussels sprouts contain chemical compounds called glucosinolates, which in turn are very similar to something called phenylthiocarbamide (or PTC). Research shows that PTC is picked up as very, very bitter due to a genetic factor – but that factor isn’t present in all of us. Some studies claim about 30% doesn’t think Brussels sprouts are bitter and bad-tasting at all, as a matter of fact, and it seems both Mike and I belong to that fortunate group of people (or, of course they’re a little bitter – but not in an overbearing kind of way). So that explains that!
For those who like the dear old sprouts though, this can hopefully prove a simple, weeknight-friendly pasta dish that you’ll happily make time and time again. The process is rather straight-forward and the end result somehow manages to look fancy enough for a dinner party, despite the relatively short ingredient list and easy preparations. We’ll leave it up to you to decide if you agree – enjoy!
Total Time: 35 min
1 kg Brussels sprouts, rinsed and cut in half
2 tbsp olive oil
3 tbsp lemon juice
3 cloves of garlic, minced
Salt and black pepper
2 dl sour cream*
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp salt
Black pepper to taste
400 g pasta
1 dl toasted walnuts, roughly chopped
*Use vegan sour cream to make the recipe vegan
- Start the pasta water. Then sauté the Brussels sprouts in the olive oil in a pan over medium heat for about 10-15 min or until they’re starting to caramelize. Stir in lemon juice and garlic, and season with salt and black pepper. Cook for an additional 1-2 min and then remove from the heat.
- When the pasta water is boiling, cook pasta according to package instructions. In the meantime, stir together all the sauce ingredients and set aside.
- When the pasta is done, drain and toss it with the sauce and Brussels sprouts. Serve in large bowls, top with lemon zest and toasted walnuts, and enjoy immediately.