I made this dish this past week, and not only was it simple and quick, but both Mr. Whale and I inhaled our meals (which is typically not unusual with two little ones heading towards bedtime, but this time it was because the meal was so tasty!).

IMG_7080

ADVERTISEMENT

Adjusted from this original recipe.

Ingredients:

  • 1 lb of your choice of pasta (we had shells on hand)
  • 1 lb of Brussels sprouts, cleaned, trimmed and halved (I quartered them since the Brussels I had were a bit on the larger side)
  • 3 tablespoons olive oil
  • 4 chicken sausages (or any sausage) cut into ¼” half moon pieces (I choose a half moon shape to avoid choking hazards)
  • 1/3 cup pesto
  • 4-5 cloves of minced garlic (I used a few spoonfuls of pre-minced)
  • Parmesan, to serve (I omitted this on account of my dairy/soy free diet)
  • Salt and pepper, to taste

Instructions:

Preheat the oven to 400 degrees. Prepare baking sheet with foil, and spread out your brussels sprouts. Top with two tablespoons olive oil, salt and pepper. Roast for 20 minutes, or until they are cooked and crisped (my quartered batch took less than 15 minutes).

Heat about a tablespoon of olive oil in a skillet on medium-high heat. Add in chopped sausage and cook until nearly browned, stirring occasionally (about 5-6 minutes). Add in garlic and continue cooking until garlic is fragrant, but not browned.

IMG_7076

Cook pasta according to package directions (I got the water boiling before prepping the sprouts). Once the pasta is cooked, drain the water (reserve a bit of pasta water if you prefer a looser pasta). Toss together the pasta, pesto, sausage mix and Brussels sprouts until well mixed. Add in reserved water if you wish. Serve warm, with a sprinkle of parmesan on top.

Toddler approved: Yes! Though he did pick out all the sausage and eat it first.

IMG_7081

(Cubby’s plate, complete with two of his favorite sides–fresh mozzarella and cucumbers)