Pasta with Brussels Sprouts and Cream Sauce

Start heating the necessary amount of water for cooking pasta in a pot (the ideal ratio is usually 1 liter of water per 100 g of dry pasta). Meanwhile, prepare the vegetables: peel and finely chop the shallot, clean and wash the Brussels sprouts and cut each sprout in half. Once the water in the pot starts to boil, salt it, add the pasta, and cook for the time indicated on the package – usually 5–10 minutes.

While the pasta is cooking, heat 1 tablespoon of olive oil in a pan, add the shallot and sauté it over low heat until translucent. Then add the pressed garlic and chopped Brussels sprouts and pour in the rice cream.

Salt, pepper, add lemon zest and let it cook over low heat for about 10–15 minutes, until the Brussels sprouts are tender-crisp. If the sauce thickens too much by then, add a little water.