Orecchiette with Roasted Brussels Sprouts

By ccavaletti

Ingredients

• 2 lbs fresh Brussels sprouts, halved
• 5 Tbsp olive oil, divided
• 3/4 tsp salt, divided
• 3/4 tsp pepper, divided
• 3-3/4 c uncooked orecchiette or small tube pasta
• 6 green onions, sliced
• 3 garlic cloves, minced
• 1/4 c butter, cubed
• 3/4 c white wine or chicken broth
• 4 oz cream cheese, softened and cubed
• Minced fresh parsley
• Grated Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the Brussels sprouts, 3 Tbsp oil, 1/4 tsp salt and 1/4 tsp pepper; toss to coat. Transfer to a greased 15 x 10 inch baking pan.

Bake, uncovered, at 400º for 30 - 40 minutes or until tender.

Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water.

In a small skillet, sauté onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half.

In a food processor, combine the onion mixture, reserved pasta water and the remaining salt and pepper. Cover and process until smooth.

In a large sauce pan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently.

Garnish with parsley and, if desired, Parmesan cheese.

From Taste of Home, February/March 2012.

Made this on Halloween 2014.