Red Lentil Spaghetti with Brown Butter Brussels Sprouts, Sage & Romano Cheese
Red Lentil Spaghetti with Brown Butter Brussels Sprouts, Sage & Romano Cheese
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Fall Recipes
- Long
- No Meat
- Under 30 Minutes
- Weekend
- Weeknight
- Winter Recipes
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 4 | Tablespoons butter |
| 1 | Pound Brussels sprouts |
| 6 | Sage leaves |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| 1 | Tablespoon Italian parsley, chopped |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring two pots of water to a boil.
Step 2
In one pot boil Brussels sprouts for 8 minutes in salted water. Drain and cut in quarters.
Step 3
Place butter in a skillet over medium heat and cook until it turns slightly brown, add sage and Brussel sprouts; brown over high heat, season with pepper.
Step 4
In second pot, cook pasta according to package directions, drain reserving ½ cup of pasta cooking water.
Step 5
Toss pasta with Brussels sprouts and cooking water. Finish with parsley and cheese before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta