Seasonal recipe October - Brussels sprout pasta

Saisonrezept Oktober - Rosenkohlpasta

In our series focused on cooking and baking, guest author Tanja from my creative space Every month, a new SoSUE seasonal recipe is presented. Look forward to delicious treats from her private cookbook and get inspired. Enjoy your meal!

Brussels sprouts
From October, Brussels sprouts ripen and are harvested here. They are full of vitamins! With 100g of Brussels sprouts, we can already cover our daily requirement of vitamin C. They contain especially high amounts of B vitamins and folic acid, which play a major role in cell renewal and blood formation. They also contain quite a bit of potassium and zinc. Brussels sprouts are fresh when their heads are still tightly closed. When stored cool in the vegetable drawer, they keep for 4-5 days.
 
Photo: @mein_ideenreich
Photo: @mein_ideenreich
 

Brussels Sprout Pasta

In my childhood, I didn’t particularly like Brussels sprouts because they tasted too bitter to me. The new cultivars now have significantly fewer bitter substances. My son wasn’t a big fan of this cabbage for a long time either. But since he tried it as pasta, he literally dives into this dish. I only get positive feedback on my recipe. Whether big or small, everyone likes Brussels sprouts this way.

Ingredients
·
750g Brussels sprouts
 
500 g spaghettini
 
40g soup paste, e.g. from Lacroix

2 cloves of fresh garlic

a pinch of chili or pepper

Photo: @mein_ideenreich

  
Preparation
1. Cook the noodles according to the package instructions.
2. Meanwhile, wash and pat dry the Brussels sprouts.
3. Cut off the stalk generously. This causes the wilted leaves to fall off by themselves. If not, then pluck off the remaining ones.
4. Now quarter the Brussels sprouts (this is necessary so they cook quickly and evenly).
  
Photo: @mein_ideenreichPhoto: @mein_ideenreichPhoto: @mein_ideenreich
 
5. Slice the garlic cloves thinly.
6. Put some olive oil in a pan, add the Brussels sprouts and garlic, and sauté over medium heat for about 5 minutes. If you like, you can season with a pinch of chili. Stir the Brussels sprouts repeatedly in between.
7. Scoop a small cup of the noodle water and deglaze the Brussels sprouts with it.
 
Photo: @mein_ideenreichPhoto: @mein_ideenreich

8. Stir in the soup paste until it has dissolved.
9. Then fold in the cooked noodles and serve.

Photo: @mein_ideenreich

Enjoy your meal! 

About the author:

There is something that connects us all: food. It can mean so much: sociability, enjoyment, conversation, home, homeland, distance, romance, etc. Everyone associates a certain dish with something, e.g. a trip, a person, or a childhood memory, etc.

Food also determines our health and our appearance. You are what you eat. That's why, especially as a mother, I pay attention to healthy and balanced nutrition. Even today – despite the variety – it's not always easy to eat properly, because we all lack time. That's why I (being employed myself) always try to create recipes that are healthy, simple, delicious, and quick. On weekends or for guests, it can be a bit more elaborate. And sweet indulgences are, of course, also on my menu.

I am Tanja, over 40, mom of a boy, married, and a native of Munich.

Feel free to check out my blog www.meinideenreich.blogpost.com past or also on Instagram @meinideenreich

Tanja from my Ideas Realm

 

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