Brussel Sprouts Pasta

Brussels sprouts and pasta is a combination that doesn’t get enough love. These sprouts are steamed first until just tender, then sauteed in butter and oil with leeks and sweet red pepper until they pick up golden, caramelized edges. A splash of soy sauce while the vegetables rest under a lid adds a savory umami note that makes the whole dish taste more complex than six ingredients should.

The two-step cooking method is worth noting. Steaming gets the sprouts tender inside, and the saute crisps up the outside. Skipping the steam and going straight to the pan would leave you with burnt edges and raw centers.

Toss the cooked pasta with parsley and grated cheddar, then fold in the hot vegetables and serve immediately. The residual heat from the sprouts and pasta starts melting the cheese into a light coating that clings to everything.

Kitchen Tips

• Trim the ends and remove any yellowed outer leaves from the sprouts before steaming. They cook more evenly with a clean, flat base.
• Steam the sprouts until just barely tender, not soft. They’ll continue cooking in the saute pan.
• Saute the leeks first until they’re soft before adding the peppers and sprouts. Leeks take longer and burn if you rush them.
• Serve immediately while the cheese is still melting. This isn’t a dish that sits well.

Variations

• With bacon: Crisp up some diced bacon before sauteing the leeks for a smoky, non-vegetarian version.
• Parmesan swap: Replace the cheddar with grated Parmesan for a sharper, more Italian feel.