(SERVE 4 PEOPLE)
Love them or hate them, brussels sprouts sum up the festive season like no other vegetable.
They are traditionally eaten on Christmas Day, but as November is World Vegan Month and these vegetables are in season from October to March, why not try this delicious and simple to make recipe!
- 350g Nnova Rice Small Shells
- 300g Brussel sprouts
- White wine vinegar (optional)
- 60g butter/ olive oil
- Grated parmesan (vegan parmesan), for seasoning
Clean and wash the sprouts: scald them in abundant salty water, having first made a cross cut on the bottom of each of them.
After 10 minutes, drain them, keeping the water (in which you will cook the pasta).
Cut the sprouts into wedges and cook them slowly in a pan with melted butter/ olive oil, a pot of white pepper and a pinch of nutmeg; if you like it, add a few drops of vinegar.
In the meantime, boil water in a large pot, salt the water with at least a tablespoon of salt. Pour pasta into boiling water. Boil undercover for 10 - 12 minutes or until tender, stirring occasionally. Drain and rinse with warm water. In a pan, mix the small shells with the brussels sprouts. Serve them sprinkled with abundant grated Parmesan.