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Bucatini with Honey-Garlic Brussels Sprouts and Cashew Brown Butter Sauce

Creamy cashew brown butter sauce tossed with fresh bucatini and honey roasted Brussels sprouts, crispy garlic, parsley and Parmesan cheese.
Difficulty: Medium
Time: 30-35 min
This dish is Vegetarian
Calories: 823 Fat: 43g Carbs: 89g Protein: 34g

Cashews are a fantastic source of protein and healthy fats – plus they have tons of flavor! Cashew butter is a great substitute anytime a recipe calls for a nut butter. This light cashew brown butter pasta is a great way to enjoy sweet roasted Brussels sprouts this time of year!

Ingredients
Brussels sprouts
Cashews
Honey
Garlic
Parsley
Parmesan
Butter
Bucatini pasta
Featured Ingredient Partners:
Brussles sprouts: Harmony Valley Farm

Cooking terms for this recipe

Sauté “To jump”. To fry in a small amount of fat at high heat.
Mince To cut a food into very small pieces.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Large pot

Blender or food processor

Medium pan

Foil-lined baking sheet

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Slice Brussels sprouts in half. Thinly slice garlic cloves. Mince parsley leaves and stems.

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Step 2: COOK THE PASTA

Bring 4 quarts of salted water to a rolling boil in a large pot. Add bucatini pasta to boiling water, stir, and cook for 90 seconds. Drain well and drizzle with a little oil to keep from sticking. Set aside.

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Step 3: ROAST BRUSSELS SPROUTS

Place Brussels sprouts on a foil-lined baking sheet. Add honey, 1 Tbsp. oil, sliced garlic, and a pinch of salt and pepper. Mix together until well-coated. Place in oven and roast until fully cooked and golden brown, about 10-12 min.

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Step 4: MAKE CASHEW BUTTER

Toast cashews in a medium pan over medium heat until lightly browned, about 2-3 min. Remove and reserve 1/3 of cashews for garnish, leaving the rest in the pan. Add butter and cook until melted. Reduce heat to low, cook until butter is browned 3-4 min. Place cashews and butter in blender or food processor. Add 1 Tbsp. water, puree until creamy. Season with salt and pepper to taste. Add water 1 Tbsp. at a time until desired consistency is reached.

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Step 5: FINISH THE PASTA

Add cashew butter to previously used pan. Add bucatini, Brussels sprouts, a pinch of salt and pepper and toss together until combined.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Top with parsley, Parmesan and reserved cashews. Enjoy!