Goat Cheese & Brussels Sprouts Pasta

I gotta tell ya… I’m a sucker for pasta. Macaroni and cheese is my absolute go to (and yes, I do reach for the boxed stuff more than I’d like to admit). But hey, can you blame me?! There’s just something about carbs and cheese that makes you feel so happy. However, the guilt soon sets in. Best solution? Add some veggies… lots and lots of veggies! If you have two times more brussels sprouts than pasta, that’s gotta make it healthy, right? Well, maybe not healthy, but might help with the guilt just a little bit. This cheesy pasta hits all the gooey good notes you crave while still giving you some greens.

1/2 lb fusilli or good, handmade pasta
4 tbsp olive oil
5 garlic cloves, minced
1 lb brussels sprouts, thinly sliced
8 oz mascarpone cheese
1 cup heavy cream
2 cups milk
4 oz goat cheese
1 lemon, juiced
1/4 cup fresh parley, minced
salt & pepper, to taste
optional, red pepper flakes

20-cup Digital Multicooker
6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes

Fill the inner pot of the rice cooker about 2/3 of the way with water. Press the STEAM button and close the lid, letting the water come to a boil. Once boiling, add the pasta; gently close the lid so it does not lock but it sitting lightly on top of the pot. Do this just until the water starts boiling, then open the lid and stir the pasta. Cook for a time according to package instructions, about 8-10 minutes, until it is done. Turn off the rice cooker and very carefully remove the inner pot with oven mitts. Drain the water, pour the pasta into a separate bowl and set aside. Wipe the inner pot dry and return it to the rice cooker.

Press the STEAM button and put the olive oil into the inner pot. Close the lid and let it heat briefly; add the garlic and cook for about 30 seconds, stirring with a long handled wooden spoon. Stir in the brussels sprouts, salt, and pepper. Cook until they are soft, about 10-15 minutes. Stir in the mascarpone, heavy cream, milk, and goat cheese. Let it cook until all of the cheeses have melted and the sauce is smooth, about 8-10 minutes. Stir in the lemon juice and season with salt and pepper.

Add the cooked pasta back to the brussels sprout sauce mixture and stir thoroughly. Top with the fresh parsley and red pepper flakes, if desired.


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