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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.