Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chopped onion
- 8 ounces mixed mushrooms (such as cremini, shiitake, or button), sliced
- 1 pound Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh parsley, for garnish (optional)
Optional Protein
- 1 pound cooked, shredded chicken or grilled shrimp
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and reserve 1/2 cup of the pasta water.
2. Cook the vegetables: Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their liquid and are slightly browned, about 5 minutes more.
3. Add Brussels sprouts and seasonings: Push the onions and mushrooms to the side and add the Brussels sprouts to the skillet. Cook for 3-4 minutes until they start to soften. Stir in the garlic, thyme, and red pepper flakes (if using). Cook for an additional 30 seconds.
4. Create the sauce: Pour in the vegetable or chicken broth and bring to a simmer. Stir occasionally, allowing the sauce to reduce slightly for about 3-5 minutes. Add the heavy cream and Parmesan cheese and stir until the sauce thickens.
5. Combine with pasta: Add the cooked pasta to the skillet along with some reserved pasta water (if needed to loosen the sauce). Season generously with salt and pepper.
6. Add optional protein: If using chicken or shrimp, stir it in at this stage and heat through.
7. Finish and serve: Taste and adjust seasonings if needed. Garnish with fresh parsley (if desired) and additional Parmesan cheese. Serve immediately.
Tips
Customize it: Substitute different pasta shapes, add a splash of white wine to the sauce, or use other cheeses like Pecorino Romano.
Make it vegan: Use vegan butter, substitute the heavy cream with unsweetened plant-based milk and nutritional yeast for a cheesy flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
