Best Pappardelle Pasta With Mushrooms And Brussels Sprouts Recipes

Pappardelle Pasta with Mushrooms and Brussels Sprouts image

Provided by Martha Stewart

Number Of Ingredients 9

Coarse salt and freshly ground pepper
1/2 pound egg pappardelle pasta
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons unsalted butter
2 shallots, thinly sliced
1 cup small brussels sprouts, thinly sliced lengthwise
1 cup fresh maitake mushrooms, trimmed and cut into 2-inch pieces
1 1/2 cups fresh chanterelle mushrooms, trimmed and sliced
1 teaspoon finely chopped oregano

Steps:

Bring a large pot of water to a boil. Add a large pinch of salt and pasta. Cook according to package instructions.
In a large straight-sided skillet, heat oil and 1 tablespoon butter over medium-high heat. Add shallots, and cook until softened, about 3 minutes. Add brussels sprouts and 2 tablespoons water. Season with salt. Cook until brussels sprouts are tender, about 2 minutes. Add mushrooms and oregano. Season with pepper. Cook until mushrooms have softened. Remove skillet from heat, and stir in remaining 1/2 tablespoon butter.
Drain pasta, and transfer to a platter. Top with mushroom and brussels sprouts mixture. Serve immediately.

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

Provided by Kay Chun

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

Bring a pot of salted water to a boil.
Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.