Dec 15

Dec 15 Lemon orecchiette with brussel sprouts and bacon

I think you know by now that (one of) my favorite region in Italy is Puglia. So this wonderful collaboration with “Taste of Puglia” is not surprising. Other than gifting me beautiful ceramics they gave me these lemon orecchiette and their lemon olive oil, which are both devine! When they asked me to make a recipe with these 2 brussels sprouts were the first to pop into my mind. My mom always makes brussels sprouts with lots of butter and A LOT of lemon. The combination is just heavenly. So today we are making a super lemony brussel sprout pasta with the addition of some vegan bacon and ofcourse we CANNOT forget our favorite vegan parmesan cheese ;).

This pasta dish is super simple yet elegant and sophisticated enough to serve at a dinner party. Like Christmas for example.

vegan lemon orecchiette with brussels sprouts and bacon

Recipe

Serves 4 people

Ingredients

3/4 pack of lemon orecchiette from “Taste of Puglia” (can be subbed for regular ones too)
500 gr of cleaned brussel sprouts, sliced
2 large garlic cloves, minced
4 tbs of vegan butter
4 tbs of lemon olive oil from “Taste of Puglia” + extra for garnish (can also be subbed for regular olive oil)
2 lemons, juice of
250 ml of vegan, unsweetened (soy) cream
a sprig of fresh thyme
grated vegan parmesan cheese, as much as you like
salt and pepper to taste

Instructions

Start by melting the butter in a frying pan. Add 2 tablespoons of the lemon olive oil as well.
Once melted, add the sliced brussel sprouts and fry until slightly browned and almost soft.
Add the bacon and fry until slightly crispy.
Add the minced garlic and thyme and fry for another minute or so.
Deglaze the pan with the cream and stir through.
Meanwhile cook the orecchiette in salted boiling water and reserve some pasta water before draining to thin out the sauce.
Once the sauce becomes to thick add a little pasta water.
Season with salt and pepper and add some grated parmesan to taste.
Add the pasta to the sauce and toss well to coat every orecchiette.
Serve with the remaining 2 tablespoons of lemon olive oil and some more parmesan.
Buon appetito!