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Pasta with sauteed brussel sprouts, shiitake mushrooms, leeks and fennel.

Dana Benigno
Chicago, IL

Chef demonstration

2 cups whole raw brussel sprouts, halved
1 whole leek, thinly sliced, white part only
3 ounces shitaki mushrooms or other mushroom
2 tsp fennel seed, lightly crushed with a knife
2 tbs olive oil
2 tbs butter
1/4 cup crumbled blue cheese, feta, or parmesan (optional)
3/4 pound Pasta Puttana roasted garlic fettucine
Bring a large pot of salted water to a boil.
Add the olive oil to a large saute pan over medium heat.  Add the leeks, fennel and brussel sprouts to the pan and saute for 8 to 10 minutes until the brussell sprouts are beginning to brown and are cooked but still slightly crisp.  Season with salt and pepper to taste.
When the brussell sprouts are done, add the pasta to the pot of boiling wanter and cook for 5 minutes.  Remove the pasta from the pot and place directly into the pan with the brussell sprouts and toss to combine.  Add the butter and toss to coat all the noodles with the light sauce.  If the pasta is a little dry, add 1/2 cups of the pasta cooking liquid. Cook tossing the pasta lightly for an additional 4 to 5 minutes.  This will finish cooking the brussell sprouts while giving the pasta time to absorb the flavors.
Place the pasta on a serving platter or individual plates and garnish with the cheese or chopped fresh herbs.

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