So I feel like I’m cheating posting this now since I’m knee deep in the Bikini Body Mommy 90 Day Challenge and not really eating pasta but it’s so yummy and perfect for the cold months that I decided to share it now – even if I can’t enjoy it!
And I know brussel sprouts don’t appeal to everyone but I promise if you just give this recipe a try you might find that they taste pretty yummy!
This meal was a staple in our house this fall and early winter. I may even give myself a “cheat” day and make it again soon since the pictures alone are making me hungry.
Sausage and Brussel Sprout Pasta
- 1lb sausage, casing removed (I used an apple chicken sausage I can get at our local grocery store but any sausage is good!)
- 16oz brussel sprouts, trimmed and cut in half
- 1/4 cup spicy mustard plus 3 TBSP spicy mustard
- 2 TBSP apple cidar vinegar
- 1/4 cup olive oil (I stream it in as I’m mixing so this is a guestimate)
- 1lb Pasta (I like Farfalle for this dish)
- Garlic Powder
Preheat the oven to 400 degrees
Bring water to a boil in a large pot
Combine the 1/4 c mustard, vinegar, and oil oil in a small bowl.
Toss with the brussel sprouts and spread on a cookie sheet. Roast for about 25 minutes or until soft.
Heat a skillet over medium/high heat and add the sausage, crumbling with a wooden spoon or potato masher. Cook until browned.
Add a bit of salt to the boiling water and then the pasta. Cook according to the direction.
When the brussel sprouts are roasted, add them to the skillet with the cooked sausage. Add a bit of thyme and garlic powder (I use about a 1/2 TBSP of each but you can season accordingly) and the remaining spicy mustard.
Reserve a cup of pasta water and then drain the pasta.
Combine the pasta with the sausage and brussel sprouts, adding a bit of the pasta water to make everything stick.
Top with grated Parmesan cheese and serve!
We all love this meal – even the little guy will go to town on the sausage. Even though it screams fall/winter to me this is something I make year round!