Pasta with Brussels sprouts, mushrooms, onions and bell pepper in white wine mustard sauce {vegetarian}

Somewhere in the world, there's a retail marketing genius I need to thank. I don't know who came up with the idea to thinly slice Brussels sprouts and sell them in a bag in the produce department of my local supermarket, but my hat's off to that person. Although I've never been crazy about whole Brussels sprouts, I've incorporated these shaved sprouts in lots of recipes, like this Brussels sprouts and bacon quiche and Brussels and broccoli with maple vinaigrette. All it takes is a quick rinse, and a trim of any woody stems, and you have ready-to-cook tender bits of Brussels sprouts. For this dish, use any long noodle like spaghetti or angel hair pasta; I've used curly ramen noodles, just for fun. Wouldn't this be a perfect recipe for Meatless Monday?

Pasta with Brussels sprouts, mushrooms, onions and bell pepper in white wine mustard sauce

From the pantry, you'll need: spaghetti (or other pasta), onion, olive oil, Dijon mustard, Parmigiano-Reggiano cheese, dried oregano, butter.

Serves 2; can be multiplied.

Ingredients

4 oz spaghetti or ramen
2 tsp olive oil
1 tsp butter
1 small onion, sliced
1 cup shaved (thinly sliced) Brussels sprouts
1/4 cup sliced bell pepper, any color
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1-2 tsp Dijon mustard
1/2 cup dry white wine
1/4 cup Parmigiano-Reggiano cheese

Directions

In a 4-quart or larger saucepan, bring 2 quarts of water to a boil over high heat. Add the spaghetti (or ramen), and when the water returns to the boil, reduce heat to simmer and cook for 5 minutes, or according to package directions. Drain, and set aside.

In a 10-inch nonstick frying pan, heat the oil and butter over low-medium heat. Sauté the onion, Brussels sprouts, bell peppers, mushrooms and oregano for 3-4 minutes, until the Brussels sprouts are softened and beginning to brown.

Stir in the mustard; then, pour in the wine. Whisk a bit to make sure the mustard is distributed throughout the sauce. Add the spaghetti, and gently fold together to coat all of the noodles with the sauce.

Transfer to individual serving bowls, and top each with a bit of parmesan cheese.

Serve hot.

[Printer-friendly recipe.]

More recipes with pasta and vegetables:
Pasta with clams and vegetable sauce
Pasta bow ties with broccoli, white beans, pine nuts and feta
Greek pasta salad with sun-dried tomato vinaigrette
Calamari, vegetable and whole wheat orzo salad
Pea soup with pasta and parmesan

Other recipes that use these pantry ingredients:
Whole wheat spaghetti with vegetables and chickpeas, from Two Peas & Their Pod
Vegetable Alfredo pasta bake, from Budget Bytes
Simply grilled vegetable pasta salad, from Inspired Taste
Bright vegetable pasta, from Weelicious
Roasted vegetable pasta salad with eggplant, zucchini and feta cheese, from Cookin' Canuck

Pasta with Brussels sprouts, mushrooms, onions and bell pepper in white wine mustard sauce

From the pantry, you'll need: spaghetti (or other pasta), onion, olive oil, Dijon mustard, Parmigiano-Reggiano cheese, dried oregano, butter.

Serves 2; can be multiplied.

Ingredients

4 oz spaghetti or ramen
2 tsp olive oil
1 tsp butter
1 small onion, sliced
1 cup shaved (thinly sliced) Brussels sprouts
1/4 cup sliced bell pepper, any color
1/2 cup sliced mushrooms
1/4 tsp dried oregano
1-2 tsp Dijon mustard
1/2 cup dry white wine
1/4 cup Parmigiano-Reggiano cheese

Directions

In a 4-quart or larger saucepan, bring 2 quarts of water to a boil over high heat. Add the spaghetti (or ramen), and when the water returns to the boil, reduce heat to simmer and cook for 5 minutes, or according to package directions. Drain, and set aside.

In a 10-inch nonstick frying pan, heat the oil and butter over low-medium heat. Sauté the onion, Brussels sprouts, bell peppers, mushrooms and oregano for 3-4 minutes, until the Brussels sprouts are softened and beginning to brown.

Stir in the mustard; then, pour in the wine. Whisk a bit to make sure the mustard is distributed throughout the sauce. Add the spaghetti, and gently fold together to coat all of the noodles with the sauce.

Transfer to individual serving bowls, and top each with a bit of parmesan cheese.

Serve hot.

[Printer-friendly recipe.]

More recipes with pasta and vegetables:
Pasta with clams and vegetable sauce
Pasta bow ties with broccoli, white beans, pine nuts and feta
Greek pasta salad with sun-dried tomato vinaigrette
Calamari, vegetable and whole wheat orzo salad
Pea soup with pasta and parmesan

Other recipes that use these pantry ingredients:
Whole wheat spaghetti with vegetables and chickpeas, from Two Peas & Their Pod
Vegetable Alfredo pasta bake, from Budget Bytes
Simply grilled vegetable pasta salad, from Inspired Taste
Bright vegetable pasta, from Weelicious
Roasted vegetable pasta salad with eggplant, zucchini and feta cheese, from Cookin' Canuck

Comments

I am really suffering brussels sprouts envy. I don't know why I can't seem to find the pre-sliced brussels sprouts anywhere here, but I love the sound of this so I guess I'll have to slice them myself!

Kalyn, I just found those Brussels sprouts at a Trader Joe's in California, so keep looking! (Or, yes, you can always slice them yourself. A food processor is great for that.)

I only buy them if they are shaved, it's a life saver. I enjoy them in salads. I should try your recipe.

I Love brussels sprouts shaved or whole and I am obsessed with making "slaws" with them but I have yet to see the bagged, shaved ones yet - will be looking for them!