Caramelized Brussels and Mushrooms Pasta with Smoked Gouda and Crispy Chickpeas
I’m a huge fan of caramelized onions, so when I saw a recipe calling for caramelized brussels sprouts over pasta, I took notice. I went looking for a recipe to use brussels and mushrooms I had in the fridge and at the time lacked imagination about how to use them together in a pasta recipe. Then I found a NYT Cooking recipe that called for caramelized brussels sprouts atop pasta with parmesan. But the real flavors were hiding in the notes people made about the dish after they cooked it. Stuff like, “Add bacon.” “Use bacon fat.” “Use more cheese.” And, “Why is all that oil in the chickpeas?” So I came away with the idea I needed more umami, to get some smoke in there, and add onions and mushrooms because I had them. And then I remembered that I had smoked gouda and used that instead of the parmesan and hit it out of the park. I’d fight you for the leftovers. I’d eat them cold for breakfast. It was that good. Serves 4
Ingredients
Ingredients for the Crispy Chickpeas
- 1 can chickpeas rinsed and patted dry
- 1 t olive oil
- Salt and pepper
Ingredients for the Caramelized Veggies
- 2 T unsalted butter
- 2 T olive oil
- 1 onion cut into thin slivers top to bottom
- ½ lb. brussels sprouts trimmed and quartered
- ½ lb. mushrooms trimmed and quartered
- 5-6 cloves garlic thinly sliced
- 1 t sugar
Ingredients for the Pasta
- 8 oz. twisty pasta
- ½ t red pepper flakes
- 1 cup or more shredded smoked gouda
- 2 T capers drained
- 4 T fresh lemon juice
- 2 cups reserved pasta water
Instructions
- Prepare the crispy chickpeas. Rinse the chickpeas, pat them dry and place them on a parchment-lined baking sheet. Drizzle with a teaspoon of olive oil, season with salt and pepper, and put in the oven at 400° for 15 minutes or in an air fryer for 13 minutes. Stir or shake halfway through. Chickpeas should be crispy and lightly browned; if they need more time, give it to them. When they are done, set them aside.
- Mis en place the vegetables. While the chickpeas cook, sliver the onions, quarter the brussels and the mushrooms, and thinly slice the garlic.
- Cook the pasta according to package instructions until al dente. Drain, reserving 2 cups of the pasta water.
- Caramelize the Vegetables. While the pasta cooks, put a heavy bottomed skillet over medium heat. Melt the butter and add 2 T of olive oil. Add the onions and sauté for a couple of minutes, then add the brussels and the mushrooms and continue to sauté for another 3-4 minutes. Add the garlic and cook and stir for another 2-3 minutes. Season with salt and pepper and add the sugar. Continue cooking until the veggies are brown and caramelized.
- Add the pasta to the vegetable mixture along with 1 cup of the reserved pasta water, the lemon juice, the red pepper flakes, and the capers. Stir to combine. Add the cheese and continue to stir. Add additional pasta water as desired. Taste and adjust seasonings
- Divide among bowls and top with the toasted chickpeas and more black pepper to taste.
Nutrition
Calories: 600kcal
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