Well, slowly but surely I am catching up with my recipes – you would be amazed how much time effort it can be trying to remember my tweaks! I most certainly won’t get into this state again!
Sprouts are a love/hate thing for most people, and I am on the love side. So when it starts drawing near to the end of the season, I like to make sure that I get my fix before I have to wait until the winter months again. Here is a simple and tasty meal that uses sprouts in a different way – believe it or not, they go with more than roast dinners!
Creamy Tagliatelle with Brussels Sprouts and Mushrooms
350g fresh tagliatelle
1 tbsp olive oil
250g mixed mushrooms, chestnut, button, oyster etc, sliced
3 cloves of garlic, crushed
300g brussels sprouts, sliced
250ml vegetarian white wine
500ml oat/soya/dairy milk (I used oat milk)
2 tbsp plain flour
pinch of salt
grated vegetarian Parmesan style cheese
fresh herb salad
Method:
Heat the oil in a large pan and add the mushrooms and Brussels sprouts
Fry, stirring often for around 10 minutes until the mushrooms have released their juies
Crush in the garlic and stir through, coking for around 20-30 seconds
Add the wine and cook stirring until it has reduced by over half (about 2 minutes or so on high)
Whisk the milk and flour in a jug until fully blended and smooth, pour into the mushroom mixture and season
Cook, stirring regularly, while the sauce thickens
Meanwhile, cook the tagliatelle according to packet instructions, drain
Stir the grated Parmesan style cheese into the sauce and stir until melted
Add the pasta to the sauce and toss gently to combine
Serve in a bowl and sprinkle with fresh ground pepper and grated Parmesan style cheese and some fresh herb salad leaves