Recipe by Deb Perelman
Adapted from Smitten Kitchen Every Day, By Deb Perelman
- Cook Time
- Prep Time
- 1/2 lb. (or 225 grams) twisty pasta (such as cavatappi)
- 2 tbsp. unsalted butter, plus more for greasing the baking dish
- 1 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 10 oz. Brussels sprouts, trimmed and thinly sliced or shredded (about 4 cups)
- 1/2 lemon, zested (about 3/4 tsp.) and juiced (about 2 tbsp.)
- 3 tbsp. flour
- 1 3/4 cups vegetable stock
- 1/2 cup finely grated Parmesan
- 1 cup coarsely grated Gruyère
- 1 cup coarsely grated Fontina
1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until 2 minutes shy of al dente. Drain and set aside.
2. Preheat the oven to 400°. Butter a 2-quart or 9-inch round baking dish. In a large deep skillet (or in the bottom of the pot where you just cooked the pasta), heat the oil over medium-high. Add the garlic and let it sizzle for 10 to 20 seconds, then add the Brussels sprouts.
3. Season with salt and pepper and cook, stirring often, until brighter green but barely wilted, 2 to 3 minutes. Add the lemon zest and 2 tbsp. butter and stir until the butter melts, about 1 minute. Sprinkle the flour on top and stir until blended, about 1 minute more.
4. Add the stock, about 1/4 cup at a time, stirring constantly to blend between additions. Simmer the sauce until slightly thickened, 2 to 3 minutes. Remove from heat and stir in the lemon juice, then the cooked pasta; stir to coat evenly.
5. In a medium bowl, mix the cheeses. Stir all but 2/3 cup of the cheeses into the pasta mixture; season with salt and generously with pepper. Scrape the pasta mixture into the baking dish and sprinkle with the remaining 2/3 cup cheese. Bake until bubbly around the edges and browned in spots on top, 25 to 30 minutes.