recipe-3@2x

Step 1 : Preheat your oven

Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until crispy and browned.

  • While the Brussels sprouts are roasting, prepare the fettuccine according to package instructions. Keep one cup of pasta water on the side before draining.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, which should approximately take 30 seconds.
  • Stir in the miso paste into the skillet, then gradually whisk in the heavy cream until a smooth sauce is formed. Lower the heat and continue to whisk until the sauce is heated. If it becomes too thick, add some pasta water to adjust the consistency.

Step 2 : Add the cooked fettuccine to the skillet and toss until it’s completely coated with the sauce. Season with salt and pepper to taste.

Add the roasted Brussels sprouts to the skillet and mix until they’re evenly dispersed throughout the pasta. If desired, add more pasta water to loosen up the sauce.

  • Sprinkle the fettuccine with Parmesan cheese and allow to melt slightly.
  • Remove the skillet from the heat and transfer the pasta to serving dishes. Garnish with chopped parsley, a sprinkle of red pepper flakes, and a squeeze of fresh lemon juice.
  • Serve your Creamy Miso Brussels Sprout Fettuccine immediately and enjoy. Best paired with a light white wine.

Ingredients:

  • 1 pound of fettuccine
  • 1 pound of Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 1/2 cup of miso paste
  • 1/2 cup of heavy cream
  • 1 cup of Parmesan cheese, grated
  • 1/3 cup of chopped fresh parsley, for garnish
  • Crushed red pepper flakes, for garnish
  • Lemon wedges, for serving

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