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Firestone 2013 Riesling - Central Coast and lemony goat cheese and mascarpone pasta with caramelized brussels sprouts

Presented by: Gary and Paula Frieders

Lemony Goat Cheese and Mascarpone Pasta with Caramelized Brussels Sprouts

Brussels sprout season gets it's last hurrah in this deliciously creamy lemony goat cheese and mascarpone pasta with caramelized brussels sprouts.
Yield: 5-6 servings

• 1 lb fusilli pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb brussels sprouts, trimmed and thinly sliced
• 1 tbsp red pepper flakes
• 8 oz mascarpone cheese
• 1 cup heavy cream
• 2 cups milk
• 4 oz goat cheese
• ¼ cup fresh lemon juice
• 1 tsp lemon zest
• ¼ cup parsley, minced

1 Bring a large pot of salted water to a boil. Cook the pasta in the salted water until al dente, according to package directions.
2 Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic to the skillet and saute for 30 seconds, or until fragrant. Stir in the brussels sprouts, red pepper flakes, and a pinch of salt. Saute until the brussels sprouts are tender and almost caramelized, about 4-5 minutes, stirring frequently. Stir in the mascarpone, heavy cream, milk, and goat cheese. Simmer until the cheeses have melted and the sauce is smooth. Stir in the lemon juice and lemon zest. Season to taste with salt and black pepper.
3 Toss the creamy brussels sprout sauce with the pasta. Serve warm topped with parsley for garnish.

An Eats Well With Others Original

Nutrition Information
Serving size: 1 plate

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