Ingredients
The following ingredients have 4 Servings
- 450 grams spaghetti
- 1 tablespoon olive oil
- 2 cups cremini mushrooms, (sliced 1/4" thick)
- 3 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 2 cups Brussels sprouts, (washed well, halved lengthwise, and thinly sliced)
- 1/2 cup shallots, (peeled and thinly sliced)
- 3 cloves garlic, (minced)
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup pasta water, (reserved from drained spaghetti)
- 2 portions vegetable broth concentrate
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instruction
- In a large, non-stick pan, add the olive oil and mushrooms. Over medium-high heat, cook the mushrooms for 6-8 minutes. Season with half the salt and pepper. Toss to combine.
- While mushrooms are cooking, whisk together the soy sauce, smoked paprika, and sugar.
- In the meantime, prepare the spaghetti according to the package instructions. When cooked, drain, reserving half cup of the pasta water.
- Add the soy sauce mixture to the mushrooms and continue to cook for 1 additional minute. Set mushrooms aside. Wipe pan clean with paper towels.
- In the same large, non-stick pan, add the butter, Brussels sprouts, and shallots. Season with the remaining salt and pepper. Cook over medium-high heat for 4-5 minutes.
- Add the garlic, stir well, and cook for 1 more minute.
- Next, add the cream cheese, heavy cream, reserved pasta water, and vegetable broth concentrate to the sprouts mixture. Mix well to combine and cook for 2 minutes.
- Lastly, plate the pasta, top with the sprouts and cream mixture, and then add the mushrooms. Sprinkle with cream cheese, garnish, and serve family style.