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🍝 Creamy Brussels Sprout Pasta with Almonds

462 kcal · 30 min · 4 servings

Ingredients

• 300 g Brussels sprouts
• 0.5 bunch flat-leaf parsley
• 30 g almond kernels
• 30 g Parmesan (1 piece)
• 100 ml classic vegetable broth
• 2 tbsp olive oil (20 ml)
• salt
• pepper
• 100 g ribbon pasta
• 0.5 lemon
• 1 tbsp small capers (jar)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly. Let the vegetables drain well in a sieve.
2. 2. Wash the parsley and shake it dry. Gently pick the leaves off the stems.
3. 3. Roughly chop the almonds. Toast them in a pan without additional fat until they smell fragrant.
4. 4. Grate the Parmesan finely.
5. 5. Place the toasted almonds and parsley leaves into a tall container.
6. 6. Pulse the mixture with a hand blender.
7. 7. Add the broth and one tablespoon of oil gradually.
8. 8. Continue blending until a creamy paste forms.
9. 9. Stir the grated Parmesan into the paste.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Heat the remaining oil in a non-stick pan.
12. 12. Quarter the Brussels sprout heads.
13. 13. Sauté the vegetables for about ten minutes over medium heat.
14. 14. Stir frequently to prevent burning.
15. 15. Cook the pasta in plenty of boiling salted water, as indicated on the package.
16. 16. Squeeze the lemon.
17. 17. Add the lemon juice to the Brussels sprouts and adjust the seasoning.
18. 18. Fold the capers into the Brussels sprouts.
19. 19. Season the vegetables again with salt and pepper.
20. 20. Drain the pasta in a sieve.
21. 21. Reserve one to two tablespoons of the pasta water.
22. 22. Stir the pasta water into the parsley pesto sauce.
23. 23. Toss the pasta with the sauce and the Brussels sprouts.
24. 24. Plate the pasta and serve immediately.

Nutrition per serving

• kcal: 462
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 40 g