All Photos © Christine Elise McCarthy 2017
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I saw these odd looking apple pears at the awesome Super King (the one in Van Nuys is FAR roomier than the San Fernando location & much more civilized) – and thought they would make a nice pizza topping.
Ultimately – I burned out on pizza before using them so – using what I already had around – I came up with this pasta.
Anyway – this comes together in the same time it would take you to cook some dry pasta & it is full of surprising flavors. The garlicky Brussels Sprouts & the sweet pear & the creamy cheese – it is really yummy.
You can control how much cheese to use. Blue cheeses are really powerful & I recommend going light-handed with them – and then you get the added benefit of a fairly healthy dish that still tastes decadent.
Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pears
1/2 lb pasta – cooked & drained
1 pear – any variety – seeded & cubed
10 Brussels Sprouts – sliced thin
2 garlic cloves – minced
Vegan Gorgonzola or other vegan blue cheese (or even vegan cream cheese) – in the quantity that suits your taste
Cook your pasta. Drain & set aside.
Meanwhile – heat a little olive in a pan that is large enough to hold all the ingredients – including your pasta. Saute the Brussels Sprouts over medium heat until they begin to brown – maybe 5 minutes. Add the garlic & pear & saute another minute or so. Stir to warm through & then add the pasta. Cook long enough to incorporate & warm everything & then stir in the cheese. Stir to get the cheese creamy & incorporated & then season with S&P.
Serve! See? EASY!