Weekly Recipe: Brussels Tops with a Creamy Mushroom Pasta
Ingredients (Serves 4):
2 Brussels tops, only the leaves 200g mushrooms, sliced
1 white onion, finely chopped 3 garlic cloves, finely chopped
150g-200g smoked bacon, chopped 100g toasted chestnuts, bashed
300g-350g dried pasta salt & pepper
Cheese Sauce:
100g mature cheddar cheese 25g salted butter
25g plain flour salt & pepper
600ml milk
Method:
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First of all, make the cheese sauce. Melt the butter in a sauce pan, then add the flour and stir continuously for roughly 2 minutes. Remove the pan from the heat and slowly stir in the milk to create a smooth sauce. Return to the heat and bring to the boil, continue stirring. Allow the sauce to simmer for 8-10 minutes and season well. Stir in the cheese and allow it to melt. Set aside until it is needed.
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Boil the kettle and fill a large saucepan, place on the heat and bring to the boil. Salt the water and add the pasta, it will need roughly 10 minutes to cook.
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Meanwhile, put a frying pan on a medium heat, add a drop of oil then, the onion, mushrooms and bacon to the pan and cook for 2-3 minutes. Next add the Brussels leaves and garlic, cover with a lid, reduce the heat a little and cook for a further 5-8 minutes.
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All the components should be cooked and ready to all be combined. Drain the pasta, then return to the pan over a low heat. Next add all the ingredients from the frying pan and lastly mix in the cheese sauce and make sure it is thoroughly combined.
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Before serving, put some chestnuts into a sandwich bag and bash them with a rolling pin until they are a chunky consistency. Pop them into the empty frying pan and toast for a couple of minutes, be careful not to let them catch as they will taste very bitter. Garnish the served pasta and serve.
Toms Top Tips: I would recommend swapping the bacon for some left over roast chicken. Or you can completely get rid of meat and swap for Quorn™ pieces. I would also recommend to not be tempted to make this is in smaller batches as you can easily dilute the flavour, I would make this in batches enough for four or more people and any leftover you can freeze for those nights when you can’t think of anything to cook.