Vegetarian recipe: Brussels sprouts with pasta, quorn and hazelnuts

Via Buzzfeed, I stumbled upon this wonderful vegetarian dish one day. I tried it at home, made some slight alterations and now it’s is one of my favorite winter veggie dishes.

When I was a child, I hated Brussels sprouts – I think many of you can relate. It’s only since my husband taught me how to eat them that I’ve become one of the biggest supporters of this wintry vegetable. As Belgians, we should be rightly proud that this little green gem originated over here. It’s not easy finding veggie recipes with Brussels sprouts, but this one was next to perfect from the start. The recipe is for 2 people, but as you might already know, I tend to make my batches way too big 🙂

Your shopping list:

  • 6 tablespoons of butter
  • 250g pasta, preferably whole wheat – you can choose spaghetti or like in the picture below, you can go for orecchiette
  • around 100g hazelnuts
  • olive oil
  • 2 garlic cloves, finely sliced
  • 1 shallot, finely minced
  • 400g Brussels sprouts, cleaned and steam removed
  • a box of quorn cubes
  • 100g grated parmesan cheese or a veggie alternative
  • pepper and salt to taste


You’re working towards this, doesn’t it look awesome?


  • boil some water and drop in all your cleaned up Brussels sprouts until almost soft – drain them and slice them in half
  • cook the pasta according to the instructions, leaving them al dente – drain
  • brown your quorn cubes in some olive oil until slightly crunchy and set aside
  • brown the butter in a small saucepan and set aside
  • over medium heat, slightly toast the hazelnuts in a pan (don’t add butter or olive oil, the nuts will release oil from themselves) without burning them – chop them up and set aside
  • in a large pan heat some olive oil and cook the garlic and shallots until soft
  • add the halved Brussels sprouts and let them brown together with the garlic and shallots for about 2 minutes
  • add the hazelnuts, browned butter, pasta and quorn
  • stir in the parmesan cheese and season with pepper and salt to your taste

Serve immediately and bon appétit!


I found my inspiration on this webpage: They have some simply amazing looking recipes there! Be sure to take a look.

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