With 5C recorded in Sydney this week, we think it’s the best time you can cook a big batch of a warming meal and eat that for at least three meals after. No one wants to stand in the kitchen every night of the week, right?
This organic pasta dish is perfect for that – make a big batch, give it to kids’ for lunch the next day and even freeze it until the next meal.
Organic brussels sprouts are in-season and at the peak of their gorgeousness at this time of year. In addition to their nutty yumminess, Brussels sprouts are a wonderful source of anti-inflammatories and antioxidants, as well as great detoxifiers and cancer preventers.
This is an easy, delicious and healthy dinner for busy families to throw together in only 20 minutes. Double win!
Pasta with Brussels Sprouts and Crispy Bacon
Organic brussels sprouts are in-season and at the peak of their gorgeousness at this time of year. In addition to their nutty yumminess, Brussels sprouts are a wonderful source of anti-inflammatories and antioxidants, as well as great detoxifiers and cancer preventers.
Ingredients
- 400 G Fettuccine Wholemeal spelt or buckwheat or pasta of your choice
- 3 Tbsp Ghee
- 250 G Bacon Organic, rind removed and sliced
- 3 Cloves Garlic Crushed
- 1 Tsp Dried Chili Flakes Or less if desired
- 12 Large Brussels Sprouts thinly sliced
- Sea Salt Unrefined
- Black Pepper Freshly ground
- 1/2 Cup Parsley Finely chopped
- 2/3 Cup Parmesan Cheese Finely grated
- Olive Oil For serving
Instructions
- Put a large pot of salted water on to boil, and then cook the pasta until al dente, drain, reserving a little pasta water.
- While the fettuccine is cooking, melt the ghee in a medium pan, stir in the bacon and fry until nicely browned, then add the garlic and chilli. Cook it all together for another minute or so.
- Add brussels sprouts and toss to combine, adding a few tablespoons of pasta water if necessary. Cook, stirring occasionally, until the sprouts are tender and a little golden, for only about 3-5 minutes.
- Mix in the parsley, add salt and pepper to taste, and toss through the fettuccine. Top with the Parmesan and a generous drizzle of olive oil, serve immediately.
Notes
Options
* Sprinkle with a handful of activated chopped hazelnuts, walnuts or almonds.
* Squeeze over the juice of 1/2 a lemon or a drizzle of balsamic vinegar.
* Try ricotta, pecorino, gorgonzola or gruyere instead of the parmesan.
* Add 2 tsp of very finely chopped fresh rosemary when mixing in the garlic.
* Vary the type of pasta; try penne, spaghetti orecchiette or fusilli.
* Leave out the chilli if you or the kids are not fond of it.
* To make this a vegetarian dish simply omit the bacon, it will still be delicious.
* Add a handful of currants.
* Squeeze over the juice of 1/2 a lemon or a drizzle of balsamic vinegar.
* Try ricotta, pecorino, gorgonzola or gruyere instead of the parmesan.
* Add 2 tsp of very finely chopped fresh rosemary when mixing in the garlic.
* Vary the type of pasta; try penne, spaghetti orecchiette or fusilli.
* Leave out the chilli if you or the kids are not fond of it.
* To make this a vegetarian dish simply omit the bacon, it will still be delicious.
* Add a handful of currants.
