Whole Grain Spaghetti with Brussels Sprouts and Mushrooms

Ingredients

  • 1 cup grated Pecorino Romano
  • 1 cup grated Pecorino Romano
  • 1 pound whole-grain or whole wheat spaghetti
  • ¼ cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  • 1 medium onion, finely chopped
  • 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
  • + 23 more ingredients
    • 3 cloves garlic, minced
    • Zest of 1 large lemon
    • ½ cup slivered almonds, toasted*
    • Kosher salt
    • 1 pound whole-grain or whole wheat spaghetti
    • ¼ cup extra-virgin olive oil
    • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
    • 1 medium onion, finely chopped
    • 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
    • 3 cloves garlic, minced
    • 3 teaspoons kosher salt
    • Freshly ground black pepper
    • 1 cup creme fraiche, at room temperature (about 8 ounces)
    • ½ cup vegetable broth
    • 2 tablespoons fresh lemon juice (from ½ large lemon)
    • Zest of 1 large lemon
    • ½ cup slivered almonds, toasted*
    • Kosher salt
    • 3 teaspoons kosher salt
    • Freshly ground black pepper
    • 1 cup creme fraiche, at room temperature (about 8 ounces)
    • ½ cup vegetable broth
    • 2 tablespoons fresh lemon juice (from ½ large lemon)

1. *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using. 2. *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated...

View full recipe at SpringPad

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