Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Winter veggies pasta!

A few days ago, I biked to our beloved allotment. I harvested a few of my winter veggies & used them in this lovely pasta dinner. It is creamy, yet very lovely with our winter veggies & we added smoked bacon pieces to the meal, to give extra yummyness! 😉 You see what I mean?

Adding the smoked bacon!

We had 2 Brussels sprout plants but they didn’t give us many sprouts in October. We left them under the net & placed 2 winter fleeces over it during the Winter months. Now, it was time, to clean up the garden & remove the net. I ended up with about 250 gr Brussels sprouts. They had all sizes but so fresh & green looking!

The last of the Brussels Sprouts!

I added a few other veggies from the garden to the pasta dish. Doesn’t it look quite yummy?

Recipe: For 5 persons, each a big portion

Ingredients:

350 gr egg-free spelt tagliatelle

1 packet of smoked bacon pieces ( Herta)

1 packet of 250 ml soy cream

black pepper

Maldon sea salt

a fruity extra virgin olive oil ( evoo)

about 250 gr cleaned Brussel sprouts, bigger one’s cut into 2

1 leek, washed, cleaned & cut up into rings

2 spring onions, cleaned & cut up

1 fat clove of garlic, peeled & finely chopped

Method:

  1. Cook your pasta according to the packet instructions. My tagliatelle needed 7 minutes of cooking.
  2. At the same time, fry your smoked bacon pieces until browned on all sides into a large frying pan with that same fruity evoo. Drain fat. Keep warm.
  3. Finally, cook sprouts until al dente. This took me 4 minutes. Drain well. Using the same cooking pot, heat up a fruity evoo on medium-heat. Add chopped leek, spring onion & garlic, stirring often. let it fry for about 5 minutes or until tender. Season with black pepper & some sea salt. Now, pour your soy cream all over the veggies & stir through. Turn the heat a bit higher & let the sauce thicken for a few minutes, stirring often. When it is thick enough, add drained pasta to the pot. Add also the bacon pieces. Carefully, mix it all together trying not to break up the cooked sprouts. Check the seasoning one last time. I added 8 grins of pepper & some pinches of sea salt. Mix in. Plate up into 2 lovely pasta bowls & eat & enjoy! 🙂 MMM! So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!Subscribe through the link below:http://eepurl.com/bSJtUr

 

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