Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce

Brussels Sprouts, Leeks, and Spigarello Pasta in Creamy Wine Sauce
Brussels Sprouts, Leeks, and Spigarello Pasta in Creamy Wine Sauce |

Now if you want to fancy up your pasta night, try this! It sounds complicated, but it’s actually pretty easy. And quick. I mean ultra quick. Like 15 minutes quick. You can even skip the wine part and achieve pretty similar (and awesome) results. As with many of my recipes, take this as a technique, and switch up the vegetables according to the seasons. These days, the markets are filled with sprouts, leeks, and my favorite green, spigarello.

You’ll find spigarello in many of my recipes. It’s an heirloom variety of broccoli, native to southern Italy, considered the parent of broccoli-rabe. Unlike broccoli, however, you eat the leaves of spigarello, as the plant doesn’t produce florets. The taste, for me, is somewhere between kale and a very mild broccoli. It’s extremely versatile, it can be added to many dishes, and it’s popping up at farmers markets throughout the country. Look out for it. And if you can’t find it, feel free to use lacinato kale, or beet greens instead.

  • 2 tablespoons coconut oil
  • 1 leek, cleaned, sliced thin
  • 2 cloves garlic, minced
  • 2 cups Brussels sprouts, halved
  • 2 sprigs fresh thyme
  • 1/3 cup dry white wine
  • 1 1/2 can coconut milk
  • 1 bunch spigarello, chopped
  • Sea salt and pepper, to taste
  • 1 pack of your favorite, cooked according to package directions
  • Garnish (always optional): sliced green onions, red pepper flakes, fresh thyme

In a large straight-edge sauté pan, heat the coconut oil over medium heat. Once the oil is hot, add the leek, garlic, Brussels sprouts, thyme, and generous pinches of both sea salt and pepper. Sauté, stirring often, until tender and browned, about 8-10 minutes. Feel free to play with your heat in order to achieve a nice caramelized color on your vegetables. Deglaze the pan with the white wine, and let reduce about one minute. Add the coconut milk and heat through. Add the spigarello and continue cooking until the greens are tender, about 2-3 minutes. Taste and adjust seasonings. You will most probably need to add sea salt and pepper at this point, all normal. When your sauce is ready, add enough of the cooked pasta to the pan for the sauce. Mix well. Serve garnished with sliced green onions and red pepper flakes. Bon appétit!

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