One can only eat the same leftovers for so many days before getting a little bored. I made WAY too much Brussel sprouts in cheese sauce for Christmas dinner, so what does one do? Could freeze them, or could convert them into something else.
I used my basic cheese sauce for the Christmas sprouts. I also had a bit of Very Good Butcher pepperoni leftover from a cheese plate. And, my hydroponic unit was overgrowing with Swiss Chard. This is what I did:
Ingredients
- Brussels in Cheese Sauce (I had about 3 cups worth) and it’s the same recipe as my cheesiest cauliflower – just with sprouts instead
- 4 linguini nests
- handful of Swiss Chard
- 1/4 of a pepperoni stick (the very good butcher)
Instructions:
- Heat a few litres of water in a pot and cook the pasta according to the directions.
- As the pasta is cooking, chop the pepperoni up into bacon bit like sizes. Heat some olive oil in a skillet, and fry until crispy.
- Chop and add the Swiss chard to the skillet and sauté until wilted. Set the mixture aside
- Add the cheesy sprouts to the pan on low heat while the pasta is finishing. (no need to clean it first – you want to keep all those good flavours!) Add a touch of water from the pasta (maybe about 1/4 cup to start) as the cheese sauce will need to be thinned after being in the fridge.
- with tongs, transfer the pasta to the skillet with the sprouts. No need to drain as the extra bit of starchy water will help to bring everything together.
- Turn the heat up to high and toss the pasta in the pan until the sauce bubbles.
- Remove from the heat and enjoy your twist on Christmas Brussel Sprouts!
