Meat-free Archives

Citrus recipes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

70 g Parmesan, grated
200 g butter
3 garlic cloves, finely chopped
1 lemon, zested and half juiced
150 g cooked Brussels sprouts
250 g tagliatelle, cooked al dente
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Spread the Parmesan in a thick layer onto baking paper or onto a silicone baking mat and place on a baking tray. Place in the oven for 5 minutes until melted and slightly browned, then remove and set aside to cool.

3. Break into shards when cool and crispy. Heat the butter in a pan and melt until it begins to foam, then add the garlic, lemon zest and Brussels sprouts.

4. Swirl around the pan. When the butter starts to change colour to a dark brown, remove it from the heat – take care not not to burn it.

5. Add the cooked pasta and lemon juice to the pan, season and toss. Serve hot with the Parmesan shards.

Discover more pasta recipes here.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Chickpea fries with smoky tomato relish

Indian battered brinjals with chilli oil

Skinny eggs with spicy Mexican tomato sauce

Juicy watermelon salad with cucumber and chilli yoghurt

Scallop curry with apple-and-coconut slaw

Sweet potato-and-carrot fritters

Tumbled tomato-and-peach salad

Artichokes with Parmesan mayonnaise

Exotic tomato salad

Roast carrots in tamarind dressing with yoghurt

Red onions baked in cream and Gorgonzola

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Ingredients

Method