Photo: Whole Grain Spaghetti With Brussels Sprouts and Mushrooms Recipe
Ingredients
- Kosher salt
- 1 pound whole-grain or whole wheat spaghetti
- 1 cup grated Pecorino Romano
- 1/4 cup extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed, halved and thinly sliced
- 1 medium onion, finely chopped
- 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
- 3 cloves garlic, minced
- 3 teaspoons kosher salt
- Freshly ground black pepper
- 1 cup creme fraiche, at room temperature (about 8 ounces)
- 1/2 cup vegetable broth
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- Zest of 1 large lemon
- 1/2 cup slivered almonds, toasted*
Directions
*Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.
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By bevosnow
on February 10, 2013
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WARNING DO NOT FOLLOW THE RECIPE WRITTEN IN THE "Weeknights with Giada" cookbook!! The recipe calls for 1/2 cup of fresh lemon juice instead of the online recipe which calls for 2 tbsp! HUGE difference and results in an nearly inedible dish. My husband and I made this tonight expecting another delicious dish from Giada. We have had great success with all th recipes we have tried of hers but this was an epic fail and waste of money. I can only suspect that they adjusted the recipe AFTER this book was printed. The lemon absolutely overpowered and ruined the dish. Wish we had heckled the web for reviews before we made the recipe because it ruined our dinner and we needed up throwing money and time in the trash. VERY FRUSTRATING! Perhaps we will try this again using the 2 tbsp of lemon juice instead of 1/2 cup. I also think mascarpone would make this a bit creamier and richer than the creme fraiche.
By gail shira
Ketchum Idaho
on February 05, 2013
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absolutely delicious. This has the best flavor blend of ingredients, just enough of everything...really no need to adjust a thing - 'bland' ?? absolutely not - there is nothing bland about this dish....garlic, seasonings, zest, cheese - plus texture that is very satisfying ... this is a must do - a real keeper - don't let this on slip by - try it
By Shawn Plowman
San Diego, Cali...
on January 23, 2013
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I thought that this recipe was rather bland.
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