Brussels Sprout and Cranberry Pasta Bake

Thursday, 10 December 2015

The quintessential flavours of Christmas combine in this hearty recipe for Vegetarian Brussels Sprout and Cranberry Pasta Bake. Comfort food at its best with a festive twist.

I can't quite believe that I'm posting a a Brussels Sprouts recipe. I doubt I've ever eaten them at any time other than as part of a Christmas dinner. Even then its only because I feel obliged to do so. They are the Marmite of the vegetable world and seem to have more haters than lovers. There are jokes a plenty about mother in laws putting them on to boil in August so that they are ready for 25th December. However over the past few Christmases I have found a most palatable way of eating them. Sophie Grigsons Brussels sprouts gratin with bacon, cream and almonds. This year will be its forth appearance on my Christmas table. Its so good that last Christmas I pondered that it could perhaps be turned into a pasta dish so when the little green cabbages started making an appearance in the shops I bit the bullet. I've lightened the recipe up a bit by replacing the double cream with single and losing the butter. I've also made it vegetarian by removing the bacon lardons and adding fresh cranberries in its place for a further seasonal twist. Give it a go, you might be converted!

Brussels Sprout & Cranberry Pasta Bake

300g Pasta shapes

450g Brussels Sprouts, trimmed

50g fresh Cranberries

20g flaked Almonds

300ml Single Cream

2 teaspoons Lemon juice

Salt and freshly ground black Pepper

40g Breadcrumbs

50g freshly grated Parmesan cheese (or vegetarian hard cheese alternative)

Preheat the oven to 200c

Cook the pasta according to the instructions on the packet. Drain and return to the pan.

Meanwhile place the sprouts in a pan of salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.

To the pan of cooked pasta add the halved sprouts, 25g of the grated Parmesan, cranberries, almonds, single cream and lemon juice. Warm through and season to taste with salt and black pepper.

Remove from the heat and spoon into an ovenproof gratin dish.

Mix the breadcrumbs and remaining Parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout and pasta mixture.

Place into the oven and bake for 20 minutes, until the top is golden and the cream bubbling.