Brussels sprout carbonara with fusilli and roasted hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Brussels sprout carbonara with fusilli and roasted hazelnuts

Brussels sprout carbonara with fusilli and roasted hazelnuts

Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian

2 Servings, 660 Calories/Serving

30–45 Minutes

A creamy egg yolk sauce coats this ingenious carbonara, sprinkled with Parmesan and hazelnuts for a hearty vegetarian meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • ½ pound organic Brussels sprouts
  • 3 tablespoons grated Parmesan
  • 2 organic eggs
  • 3 tablespoons dry-roasted hazelnuts
  • 5 ounces quinoa fusilli
  • Sunbasket dried herb blend (granulated garlic - dried thyme - dried oregano)
  • ¾ cup organic peas
Ingredient IQ
First cultivated in Belgium, Brussels sprouts resemble tiny green cabbages and grow on long stalks. Increasingly, you can buy the sprouts still on the stalk at farmers’ markets.

Nutrition per serving

Calories 660, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 270mg (12% DV), Total Carb. 85g (31% DV), Fiber 13g (46% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Eggs, Tree Nuts (hazelnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Heat the water; prep the ingredients

Bring a medium sauce pot of generously salted water to a boil for the fusilli.
  • Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
  • Trim the ends from the Brussels sprouts; thinly slice the sprouts.
  • Set aside half the Parmesan for garnish.
  • Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other bowl. Save the whites for another use. [Separate all 4 eggs.] Using a fork or whisk, lightly beat the egg yolks until blended. Stir in half the Parmesan.
  • Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

2

Cook the fusilli

To the pot of boiling water, add the fusilli and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. Return the fusilli to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.
While the fusilli cooks, sauté the vegetables.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the Brussels sprouts and dried herb blend and cook, stirring occasionally, until the sprouts are lightly browned and tender, 3 to 4 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes. Add the fusilli and cook, stirring, until piping hot, 1 to 2 minutes.
Remove from the heat, immediately add the egg yolks, and toss to coat. If dry, add the reserved pasta cooking water 1 tablespoon at a time to loosen the sauce. Season to taste with salt and pepper.

Serve

Transfer the fusilli to individual bowls, sprinkle with the hazelnuts and remaining Parmesan, and serve.
Kids Can!
  • Measure the shallots.
  • Divide the Parmesan.
  • Crush the hazelnuts.
  • Time the fusilli.
  • Sprinkle the hazelnuts and Parmesan.
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