Quinoa Pasta With Sage Butter, Brussels Sprouts & Shallots

Quinoa Pasta With Sage Butter Brussels Sprouts & Shallots

When my mom and I hand made quinoa ravioli a few weeks ago, I wanted to top it with something light to let the homemade flavors and textures shine. So, we decided to make a little sage, shallot and butter sauce. Unfortunately, not used to the electric stove that my mom has at home, I wound up burning the shallots a bit, but I still enjoyed the slightly crisp, delicious taste. The flavors screamed winter and I wanted to try making this sauce again when I returned home to 32 degree Brooklyn.

Back in the comforts of my gas stove, I cooked some quinoa linguine and tossed all of my ingredients into a pan over low heat and decided to add some brussels sprouts for texture and flavor. I topped it with some shaved grana padano cheese and a few toasted pine nuts and was in winter comfort food heaven. This might also be one of the most simple dishes I’ve made in some time. Gear up your winter appetites, folks. This dish will please your cravings. Here’s how to make it…

1 box quinoa linguine
6 tbs butter
1 large shallot
1 tbs fresh chopped sage
1 cup brussels sprouts chopped thin like confetti
Grana Padano to sprinkle on top
Salt and pepper to taste

Boil linguine in a large pot with water and a little bit of olive oil. Cook for 9 minutes. While the linguine is cooking, add butter to pan over medium heat. Once butter melts, add shallots and saute until softened. Add sage and brussels sprouts and let cook over medium heat until brussels sprouts are soft. Drain linguine, return to pot and pour sauce over pasta. Top with grated grana padano cheese or your choice of fresh grated parmesan cheese.


    • Anonymous says:

      It is gluten free and I personally think it has the same texture as regular pasta!
      I’ve tried many gluten free pastas. Brown-rice pastas get really mushy. This is by far my favorite- I live off this stuff! Would love to know what you think if you try it.

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