Brussels Sprouts + Mushroom Penne (gf)
8oz gluten-free penne pasta (I used quinoa/lentil pasta)
1/4 cup coconut oil
3 jumbo shallots, diced
8oz sliced mushrooms
12oz whole brussels sprouts, trimmed then shredded
salt and pepper
3 garlic cloves, minced
1 cup gluten-free veggie broth
1 tbsp chopped fresh dill
1 tbsp ghee
1/2 fresh lemon
romano cheese, for topping
- Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
- Meanwhile, heat coconut oil in a large skillet over medium heat. When oil is hot but not smoking, add the shallots and saute for 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning.
- Add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add veggie broth then simmer until reduced by half, 3-4 minutes.
Stir in chopped dill, ghee and juice from 1/2 lemon. Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated romano cheese.
A vegetarian take on this Cooking Light recipe.