creamy healthy pasta

Brussels Sprouts Carbonara – This dish combines a few of my favorite things, caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

Brussels Sprouts Carbonara

eggs

parmesan cheese

basil (chopped)

tsp crushed red pepper flakes (optional)

oz Delallo fusilli

oz pancetta

garlic

shallots

brussels sprouts (shredded)

kosher salt

black pepper (to taste)

Whisk eggs, 1/2 cup of the cheese, basil and crushed red pepper if using; set aside.

Bring a large pot of salted water to a boil for the pasta.

In a large deep nonstick skillet, saute pancetta and shallots about 3 minutes, add the garlic and saute another minute.

Add the shredded brussels sprouts, and black pepper and saute another 8 -10 minutes, until slightly caramelized. Remove from heat.

Meanwhile cook pasta al dente according to package directions.

Reserve 1 cup of the pasta water just before draining, then drain and add to the skillet and mix well with brussels sprouts.

Slowly, a tablespoon at a time, add 1/4 cup of the water to the egg mixture and mix well, slowly add to pasta stirring well, add additional reserved pasta water 1/4 cup at a time as needed, stirring and finish with the remaining 1/4 cup cheese. Serve right away.

This Brussels Sprouts Carbonara recipe combines a few of my favorite things– caramelized shredded Brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.


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Brussels Sprouts Carbonara Recipe

This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner.

Broccoli Cheddar Soup

onion

carrot

celery (chopped)

garlic (minced)

butter

flour

chicken broth (or vegetable broth)

fat free milk

salt

broccoli florets

cheddar

Parmesan cheese

broccoli floret

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large pot, melt the butter.  Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.

Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.

Gradually whisk in the chicken broth, ensuring there are no lumps.

Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.

Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.

Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.

Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.

Serve the soup hot, garnished with additional cheddar cheese, if desired.

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Brussels Sprouts Carbonara

Broccoli Cheddar Soup

Top 2 creamy healthy pasta recipes from across the web

The most viewed creamy healthy pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprouts Carbonara

Broccoli Cheddar Soup

The most viewed creamy healthy pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine