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Pasta With Mushrooms, Brussels Sprouts, and Parmesan

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

2 tsp

1 lemon, freshly squeezed juice from

1/4 lb

Brussels sprouts

2

medium cloves Garlic

8 oz

Mushrooms such as shiitake, mixed

1 tsp

Picked fresh thyme, leaves

1

Shallot, finely minced (about 1/4 cup), medium

1/2 cup

Vegetable or chicken stock, homemade or store-bought low sodium

1 lb

Orecchiette, dried

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil

4 tbsp

Butter

2 oz

Parmesan cheese