Clean out the Fridge Brussel Spouts and Pasta

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:



  1. Heat a few litres of water in a pot and cook the pasta according to the directions.
  2. 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.
  3. Chop and add the Swiss chard to the skillet and sauté until wilted. Set the mixture aside
  4. 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.
  5. 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.
  6. Turn the heat up to high and toss the pasta in the pan until the sauce bubbles.
  7. Remove from the heat and enjoy your twist on Christmas Brussel Sprouts!

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