even the world's biggest brusells sprouts hater will love this dish. trust me!
1/4 c. extra virgin olive oil
3 large garlic cloves, minced
3 large shallots, cut into thin rounds
1 lb. brussels sprouts, trimmed and halved
1 1/4 c. "mock" chicken or vegetable stock
salt and pepper, to taste
12 oz. pasta, I used the tri-color spirals
1/2 c. freshly grated parmesan cheese, plus more for sprinkling
1/3 c. fresh sage leaves, chopped
Add oil, garlic, shallots, sprouts, salt, and pepper to a skillet over medium high heat and cook for 3 minutes, stirring often.
Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 c. of the pasta water. Return pasta and reserved pasta water back to pot.
Add the stock to your brussels sprouts mixture and cook over medium high for 5 minutes, increase heat to high and cook an additional 5 minutes until sprouts are tender and most of the cooking liquid is absorbed.
Pour the sprouts mixture into the pasta pot and mix well. Add cheese and toss until combined.
Serve topped with more parmesan, if desired.
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