Creamed sprouts with Stilton and penne pasta
Here’s a quick and easy pasta dish to use up any leftover sprouts, Stilton and white wine you have over the Christmas period.
By Matt Tebbutt
From Christmas Kitchen
Ingredients
- 50g/1¾oz unsalted butter
- 3–4 sage leaves
- 150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline
- 1 small garlic clove, crushed
- 125ml/4fl oz white wine
- 50g/1¾ oz double cream
- 100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving
- 75g/2½oz crumbled Stilton
- 350g/12oz cooked penne pasta
Method
Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp.
Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half.
Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve.
