Pasta with Brussels Sprout Leaves & Mustard Sauce

So I bought another cookbook, and a pasta cookbook at that!

I can cook pasta on the fly and in my sleep. i It's my hidden talent. To create a dinner from a can of this or that, some garlic, some butter, maybe a vegetable and lots of fresh herbs.

But I was attracted to this new book by Colu Henry, who I follow on instagram, and said hey, why not? Maybe I will get inspired.

The book is called Back Pocket Pasta (cute name).

It's really a nice book with different ideas than your normal Sunday gravy.

I loved this idea of just using the tender leaves of the Brussels sprouts....and a mustard sauce.....going to give it a try.

I added a sausage link, because I like a little more flavor and Mr. Snacks likes a bit more heft in his food.

I pretty much stuck to the recipe except I did not add the cheese.

We really enjoyed this and it was so simple to make.

Here is how:

3/4 lb. of linguine or spaghetti (not the whole box, 3/4 of it)
1 lb. of Brussels sprouts, trimmed and tender outer leaves removed (you can use the other part of the sprouts tomorrow in a salad)
3 cloves garlic
4 tbsp butter
3 tbsp grainy mustard
1/4 cup pasta water
1-2 sausage links, casings removed (optional)

It's pretty simple.

Cook the sausage and garlic in olive oil until browning and throw in the Brussels sprout leaves and cook with the sausage for 5 minutes.
Remove the cooked sausage and sprouts to a bowl.

In the same pan that you cooked the leaves and sausage, add in the butter and mustard until bubbling.

Cook the pasta as per directions and instead of draining it in a colander, use a slotted spoon and transfer directly into the mustard and butter, adding in about 1/4 cup of the starchy pasta water to the sauce.

Add the sausage and sprouts back into the pan and mix everything together.

Sprinkle with lots of cheese if that's your thing and serve immediately.

This was yummy.


Lisa 23175 said…
Such a great use of fall veggies. Thanks for sharing!
Mary Ann Kiczek said…
Tried two of your favorites - verjus in Paris and Via Carota in NYC. Both were amazing