Whole Grain Spaghetti with Brussels Sprouts and Mushrooms (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 pound whole-grain or whole wheat spaghetti |
1 cup grated pecorino romano |
1/4 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) |
1/2 cup vegetable broth |
2 tablespoons fresh lemon juice (from 1/2 large lemon) |
zest of 1 large lemon |
1/2 cup slivered almonds, toasted |
Directions:
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. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
3. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
4. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.
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