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