Lucky Recipes

Non-Mexican

Smashed Sprout Spaghetti


  • Cooking Time: 20 minutes (plus 20 mins to roast sprouts).
  • Difficulty: Easy.
  • Serves: 2
Smashed Sprout Spaghetti

Ingredients

• 300g brussel sprouts (use both red & green if available)

• 2 rashers bacon (chopped into small strips)

• 1 TBSPN balsamic vinegar

• 1 TBSPN olive oil

• Enough spaghetti for 2

• 5 anchovies

• 4 garlic cloves

• Zest and juice of 1 lemon

• 1 hot chilli

• 3 TBSNS toasted pine nuts

• 1 TSPN Lucky Taco Jalapeño hot sauce

• 1 cup chicken stock

• 1/2 cup white wine

• Handful parsley (roughly chopped)

• Grated parmesan

• Salt & cracked black pepper

Method

• Pre-heat oven to 180º.

• Chop the ends off the brussels & mix in a roasting pan with olive oil, balsamic vinegar & salt & pepper.

• Roast for 20 minutes.

• Remove from oven & set aside to cool.

• Fry your bacon bits until crispy. Set aside.

• Finely chop garlic together with anchovies, chilli & lemon zest.

• Roughly chop (or blitz in food processor) the sprouts.

• Mix them with the garlic mixture.

• Heat some canola oil in frying pan. Add the sprout / garlic mixture.

• Stir well & turn up the heat.

• Add wine. Stir.

• Turn the heat to medium low & then add chicken stock & juice of 1 lemon.

• TASTE TASTE TASTE! Season to your liking & add Lucky Taco Jalapeño hot sauce.

• Meanwhile bring a saucepan of SUPER salty water to the boil.

• Add pasta & cook for between 8 - 12 minute (until the pasta in al dente). If using fresh pasta, anywhere between 3 - 5 minutes.

• Reserve a little salty pasta water to loosen your sprout mixture.

• Drain pasta and add it to the sprout mixture.

• Mix well & adjust seasoning.

• Serve up.

• Sprinkle parsley & toasted pine nuts on top & a generous amount of grated parmesan cheese!

• YUMBO!

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