It’s Thanksgiving weekend where everyone is so focused on the BIG MEAL that nobody remembers to cook anything else. But if your leftovers are over and you don’t know where to turn, you might try this easy dinner!
Whole Wheat Pasta & Brussel Sprouts!
First of all, they’re selling brussel sprouts on the stalk now. Perhaps you were like me and had no clue where brussel sprouts came from? When I saw this at the store I thought hmm, what did I previously imagine? Growing in the ground like potatoes? Anyway, the point is buying them this way makes them WAY more kid-friendly.
Why, it’s a healthy green babysitter! Your child will marvel at the joy of hand-plucking sprouts off the stalk, and because she helped create the dish, she’s more likely to eat it! But mommy moments aside, I think they taste fresher too.
Whole Wheat Pasta (with mushrooms, onions and carrots)
8 oz package of whole what pasta – any shape!
2 tablespoons butter
1/4 cup whole wheat flour
Almond milk
Goat Gouda
8 oz mushrooms – any kind!
4 medium carrots
1 yellow onion
1 large clove garlic
2 tablespoons olive oil
Saute the carrots, onion, mushrooms and garlic until soft and brown then set aside.
Cook the pasta in 4 quarts of boiling water until al dente.
Make your roux by melting the butter into the flour and whisking in milk until creamy. Then turn off the heat and grate cheese into the roux. (optional)
Drain the pasta and pour it into your saucepan full of veggies, pouring the cheesy cream sauce over top. Easy! Serve with brussel sprouts.
The nutty flavor of the brussel sprouts compliments the hearty whole wheat taste, with the carrots, onions punctuating with some sweet tang. Is tang a dirty word? Anyway, it’s a hearty winter meal.
Brussel Sprouts
1 stalk of brussel sprouts
Pluck and wash, then throw into a steamer making sure you don’t overcook. Voila!