2cupsBrussels sproutstrimmed and halved or quartered if large (225g)
1small oniondiced
3garlic clovesminced
10ouncestagliatelleor other pasta (285g)
2 ½cupsvegetable stock(600ml)
1 ½cupswater(350ml)
1pinchred pepper flakes
¾cupheavy cream(double cream) (180ml)
¼cupfreshly grated parmesan cheeseplus more for serving (25g)
Instructions
Heat the oil in a large pot over a medium/low heat, then add the onion and brussels sprouts and cook, stirring often for 7-10 minutes or until soft and beginning to brown.
Add the garlic and cook for a further minute.
Add the pasta, stock, water and red pepper flakes, and cook, covered with a lid, stirring regularly for 12 minutes or until the pasta is cooked.
Stir in the cream and parmesan and cook for a further minute.
Taste and season with salt and pepper if desired. Serve and enjoy!
Notes
The cooking time for the pasta will depend on what type you use. Use the box instructions as a guide and stir and check regularly when cooking.If you're not a fan of spicy foods, omit the red pepper flakes or reduce the amount to your personal tastes.When preparing the brussels sprouts, cut large ones in quarters and smaller ones in half. This will help them cook evenly.Add the garlic to the saute mixture last to make sure it doesn't burn. Burnt garlic can add a bitter flavor to the dish.