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Pasta with Lentils and Brussels Sprouts

17/11/2023

Pasta with lentils and Brussels sprouts is a nutritious dish full of flavors, combining the tradition of Italian cuisine with rustic and healthy ingredients. Here is the recipe for you.

Ingredients

  • 320 grams of pasta (penne, rigatoni or a similar shape that holds the sauce well)
  • 200 grams of already cooked lentils (or dry lentils to soak and cook)
  • 200 grams of Brussels sprouts
  • 1 small onion
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 500 ml of vegetable broth (or water if not available)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • grated Parmesan cheese (to serve)

Preparation

  1. If you’re using dry lentils, start by soaking them for several hours or overnight, then drain and cook them in fresh water until they are tender but still whole.

  2. Clean the Brussels sprouts by removing the damaged outer leaves, trimming the base, and scoring a cross on the base for even cooking. Then, steam or boil in salted water until tender but still al dente.

  3. In a large frying pan, sauté the finely chopped onion and garlic in extra virgin olive oil until they become translucent. Add the lentils and let them flavor for a few minutes.

  4. Add the Brussels sprouts cut in half or quarters depending on the size, and let them flavor with the lentils, garlic, and onion.

  5. Pour in the vegetable broth and bring to a boil, letting it cook briefly to flavor everything together. Season with salt and pepper and add the chopped rosemary.

  6. In the meantime, cook the pasta in plenty of salted water according to the cooking times indicated on the package to get al dente pasta.

  7. Drain the pasta keeping aside some of the cooking water, and pour it into the pan with the lentils and sprouts. Mix well to amalgamate.

  8. If the sauce is too dry, add some of the pasta cooking water to reach the desired consistency.

  9. Serve the pasta hot, sprinkling with grated Parmesan cheese to taste.

Curiosity

Lentils are a widely used ingredient in Italian cuisine, particularly in soups and side dishes, and traditionally they are eaten during the New Year’s Eve dinner as a wish for prosperity. Brussels sprouts, on the other hand, are less common in traditional Italian cuisine but are gaining popularity due to their versatility and nutritional benefits. This dish represents an excellent combination of legumes and vegetables, perfect for a complete and healthy meal.

Pasta with lentils and Brussels sprouts