2019 has arrived and I am coming in with a BANG (pun intended). I have a love love relationship with Asian cuisine, if you cannot tell by many of my post. If you are new to my blog or any of my social media platforms then you know I create recipes based off what is already in my home. I spend a great deal of time opening myself up to vegetables I was not too fond of growing up. Brussels Sprouts fall into that category of veggies that I could not stand to eat when I was younger.
This recipe was inspired by the popular Bang Bang Shrimp and my love for pasta. What really makes this dish stellar is the Thai sweet chili sauce. You get sweet and savory from the sauce and comfort from the pasta. If you are watching your waist line, this is not a recipe you want to eat every day. I am one of those people who cannot eat tons of comfort food and maintain a girlish figure. This is a dish I eat when I want to steer off my normal eating regimen.
Check out the recipe and let me know what you think!
- 16 oz pasta of choice
- 10 oz brussels sprouts, quartered (fresh or frozen)
- 1 tbsp sesame oil
- 1 tsp Cajun seasoning
- salt and pepper, to taste (optional)
- 1 cup of non-dairy heavy cream, coconut cream, or mayo
- 1 cup Thai sweet chili sauce
- 2 cloves garlic, pressed or minced
- 2 tbsp of lime juice, to taste
- 2 - 4 tbsp Sriracha, optional
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In the meantime, to make the sauce, whisk together heavy cream, Thai sweet chili sauce, garlic, lime juice, and sriracha; set aside.
- In a large skillet, on medium high heat, add the quartered brussels sprouts.
- Cook about 3 minutes, stirring constantly until crisp on the outside, tender on inside
- Remove from heat and set aside.
- In a large bowl, combine the pasta, brussels sprouts, and sauce mixture and toss well.