Ingredients
2 large leeks
12 Brussels sprouts
4 tbsp plant butter
1/2 cup chopped plant bacon
16 oz spinach fettucine
smoked salt and freshly ground smoked peppercorns to taste
Instructions
Wash the leeks thoroughly. Remove green portions and discard. Using a mandolin if you have one, shave the white portions into very thin rings.
Remove the tough outer leaves of the Brussels sprouts and shave them very thinly.
In a sauté pan over medium high heat, cook the chopped bacon in the butter for two minutes. Add the shaved leeks and sprouts and cook for another two minutes. Season with salt and pepper and reduce heat while the pasta cooks.
In a saucepan, bring water to a boil and add pasta. Cook according to package instructions. When it is done, turn up the heat under the vegetables, add cooked pasta, and 1/4 cup of the pasta cooking water. Stir well to combine, and serve.
Enjoy!
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