My wife loves pasta but because she doesn’t like cheese (which I love) I usually end up having to make tomato based pasta sauce. To take a break from that I found a few simple pasta dishes that I like to make that dont use cheese or tomato sauce. For this pasta dish you will need spaghetti noodles, brussels sprouts, portobello mushroom, meat balls, butter, heavy cream, and chicken stock. Bring a large pot of water to a boil and cook your noodles, while it cooks prepare the sauce.
When buying brussels sprouts if you have a chance to buy them on the stem do it. It helps to keep them fresh longer than if you buy them off the stem. What I do to make them last more than a couple of days is I cut the stem to expose the green inner section. Then I wrap a damp paper towel around the bottom of the stem and cover it with plastic wrap. Cut off the brussels sprouts you want to cook with, wash them, then cut them in half. Sautee your brussels sprouts in butter and vegetable oil (flat side facing down).
Sautee the brussels sprouts just long enough to get some brown a little on the flat side (a few minutes) then add some fresh ground black pepper and chicken stock, then cover it to let the brussels sprouts steam.
It should take about 5 – 10 minutes to steam your brussels sprouts, you will know when you see the chicken stock evaporate away. To check to see if the brussels sprouts are done just stick a toothpick and see if it goes in with little resistance. If you have to use force to stick it through, it isn’t done. If it goes in quickly, then it is over cooked.
Once your brussels sprouts are cooked move them into a bowl and set aside. Add a Tbs of butter to the pan and add in sliced portobello mushrooms.
Cook them until they are tender then add in about 1/4 cup of chicken stock to deglaze the pan. Add in some heavy cream, a Tbs of butter, fresh ground black pepper, and a pitch of salt. Once your brussels sprouts are cooked move them into a bowl and set aside. Add a Tbs of butter to the pan and add in sliced portobello mushrooms. Cook them until they are tender then add in about 1/4 cup of chicken stock to deglaze the pan. Add in some heavy cream, a Tbs of butter, fresh ground black pepper, and a pitch of salt. Let the sauce thicken then add in the cooked brussels sprouts.
Once your pasta is done strain out the water and let it strain to remove all water (DO NOT RINSE WITH WATER). Immediately toss the noodle into the sauce mixture in a large bowl. Mix the noodles around to have it all absorbs the sauce, there will be no sauce at the bottom of the bowl by the time you are done. If you make the meatballs yourself just add them to the pasta when it is done. I got lazy so I used pre-cooked meatballs from Trader Joe’s which I steamed up and added to the paste once I was done.