Wednesday, 26 January 2011

Sprout and Almond Pasta

Another day, another sprout recipe. This one uses the different textures of the cream, pasta, sprouts and almonds to provide interest and variety as you chew.


  • 4 cloves garlic, peeled and finely chopped
  • 1 tsp olive oil
  • 40 Brussel sprouts (about 400g), ends chopped off and outer leaves remove, quartered
  • 250g spaghetti
  • 50g almond flakes
  • 250ml double cream


  1. Put on a large pan of pasta to boil.
  2. Use a large frying pan to fry the garlic and sprouts in the olive oil over a medium heat.
  3. Stir the sprouts and garlic every minute or so.
  4. After frying for 5 minutes, add the spaghetti to the water and cook as per the instructions (about 10 minutes).
  5. When the pasta is almost done, add the almonds and double cream to the sprouts and mix well.
  6. Heat the cream and sprout sauce just long enough so that it starts to steam but not bubble.
  7. Drain the pasta and then add it to the almonds and cream mixture.
  8. Stir well and serve.
Serves 2.

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