Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots
Try this Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots recipe, or contribute your own.
Try this Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots recipe, or contribute your own.
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon butter
- 3 garlic cloves minced
- 1/2 fresh lemon
- 8 oz gluten-free penne pasta
- 3 jumbo shallots sliced into thin rings
- 8 oz sliced mushrooms
- 9 oz bag shredded brussels sprouts (or 12oz whole bruss trimmed then shredded)
- 1 cup gluten-free chicken broth
- parmesan cheese for topping
- Carbohydrate 4.06775684036091 g
- Cholesterol 7.62578125327025 mg
- Fat 9.57419707626623 g
- Fiber 1.25399043386661 g
- Protein 2.09589896509293 g
- Saturated Fat 2.74437284140021 g
- Serving Size 1 1 Serving (203g)
- Sodium 42.754095548037 mg
- Sugar 2.81376640649431 g
- Trans Fat 0.49118205573002 g
- Calories 101 calories
Step-by-step
- Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add half the shallot rings then fry until light golden brown (dark brown will taste bitter), 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning. Transfer shallots to a paper towel lined plate to drain then sprinkle lightly with salt. Repeat with remaining shallots then set plate aside.
- Turn heat down slightly then add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds.
- Add chicken broth then simmer until reduced by half, 3-4 minutes.
- Stir in chopped dill, butter, and juice from 1/2 lemon (if you are sensitive to lemon, add just a little bit then more later if you want). Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well.
- Scoop pasta into bowls then top with freshly grated parmesan cheese and fried shallots.
A Weeknight Winner: Mushroom and Brussels Sprouts Penne
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That's why I’ve become a champion of quick, flavorful meals that don't compromise on taste or nutrition. This Mushroom and Brussels Sprouts Penne recipe is a perfect example. It's ready in under 30 minutes, bursting with flavor, and surprisingly easy to make, even on a crazy-busy weeknight.
The beauty of this dish lies in its simplicity. The earthy mushrooms and slightly sweet Brussels sprouts complement each other beautifully, creating a delicious and satisfying combination. The crispy fried shallots add a delightful textural contrast, and the fresh dill adds a bright, herbaceous note. I often adjust the lemon juice to my preference—sometimes a little less, sometimes a squeeze more, depending on my mood and the tartness of the lemon itself. It’s incredibly versatile; you can easily adjust the ingredients to your liking and what you have on hand. Don't have fresh dill? Parsley works just as well. Prefer a different type of pasta? Go for it! The core elements—the mushrooms, Brussels sprouts, and shallots—remain the stars of the show, making this a wonderfully adaptable recipe.
One of the things I love most about this dish is its versatility. It’s hearty enough to be a satisfying main course, but it’s also light and fresh enough to not feel too heavy, especially on warmer evenings. The combination of earthy mushrooms, slightly bitter Brussels sprouts, and the sweet crunch of the shallots provides a lovely balance of textures and flavors. And the best part? The cleanup is a breeze! One pot, one skillet – minimal dishes, maximum flavor. This dish quickly became a staple in our household, a comforting and satisfying meal that the whole family enjoys. It’s a testament to the fact that healthy, delicious meals don't have to be complicated or time-consuming.
I often serve this with a simple side salad—a few simple greens, a light vinaigrette—to add even more freshness to the meal. Or sometimes I'll add a crusty bread to mop up the delicious sauce that's leftover in the pan. But honestly, the pasta itself is so flavourful that it often stands alone perfectly well. It’s a meal that’s both impressive and incredibly easy to make – perfect for impressing guests or simply treating your family to a delicious, healthy dinner after a long day.
Beyond its deliciousness and convenience, this recipe also checks the boxes for a healthy and balanced meal. Mushrooms are a great source of antioxidants and various nutrients, while Brussels sprouts offer a dose of fiber and vitamin C. This recipe is easily adaptable for various dietary needs. You can easily swap out the gluten-free pasta for regular pasta, or adjust the portion sizes to fit your family’s needs. The best part is the leftovers are just as delicious the next day – perfect for a quick and easy lunch!
So, the next time you're looking for a quick, healthy, and delicious weeknight dinner, give this Mushroom and Brussels Sprouts Penne a try. You won't be disappointed. It's a recipe that’s become a cherished part of our family's routine, a simple yet satisfying meal that consistently brings joy to our table. It’s a true testament to the fact that healthy, delicious, and easy meals are entirely possible, even amidst the hustle and bustle of everyday life.
I hope you enjoy this recipe as much as we do! Feel free to share your own variations and experiences in the comments below. Happy cooking!
