Who says brussel sprouts are just for Christmas? I’d happily eat them all year round! They are one of my all time favourite vegetables to eat, so I decided to create non-Christmassy recipe that let them shine. Plus, if you happen to have a handful sitting in your fridge unused, this is the perfect way to use those stragglers!

Pasta is always going to be a crowd pleaser, so pairing the sprouts with spaghetti is a no-brainer. You could keep this vegetarian if you wanted to, but the addition of the crumbly sausage meat takes this dish to a whole other level! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Brussel Sprout and Sausage Pasta

Ingredients (serves two)
300g brussel sprouts (I get mine from the Fresh Fruit Shop)
4 pork sausages, skins removed (I use Donald Butchers)
1 shallot, finely diced
1 clove garlic, crushed
1 lemon
1 heaped tsp wholegrain mustard
150ml white wine
125ml crème fraiche (I use half fat, but use whichever you prefer)
135g tagliatelle
Olive oil, for frying
Salt and pepper
Parmesan, to serve

Method
1. Bring a large pot of salted water to the boil. Drop in the sprouts and cook for 3 minutes, then remove with a slotted spoon, rinse under cold water and cut in half. Set aside.
2. Put a large frying pan over a medium-high heat and add a drizzle of olive oil. Add the sausage meat and cook for 5-10 minutes until turning golden brown, breaking the meat up with your spoon. Add the halved sprouts to the pan and continue cooking for another 5-10 minutes until the sprouts are beginning to colour and soften. Remove with a slotted spoon and set aside.
3. Put the pot of boiling water you used to cook the sprouts back on the heat. Add the tagliatelle and cook according to packet instructions.
4. To the same pan you used to cook the sausage and sprouts, add a little more olive oil, then add the finely diced shallot and cook for 3-4 minutes until beginning to soften. Add the garlic, cook for one more minute, then pour in the wine and bubble until reduced by half.
5. Add the wholegrain mustard, the zest and juice of your lemon and stir to combine, reduce the heat, then add the crème fraiche and stir until melted and combined. Put the sprouts and sausage meat back into the pan and toss until coated in the sauce and heated through. Season with salt and pepper to taste.
6. Add your pasta, toss everything together, then divide between two bowls and finish with some grated parmesan, if you like! Dig in and enjoy!