Ingredients
2 pounds fresh Brussels sprouts, halved5 tablespoons olive oil, divided3/4 teaspoon salt, divided3/4 teaspoon pepper, divided3-3/4 cups uncooked orecchiette or small tube pasta6 green onions, sliced3 garlic cloves, minced1/4 cup butter, cubed3/4 cup white wine or chicken broth4 ounces cream cheese, softened and cubedMinced fresh parsley
Preparation
In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 30-40 minutes or until tender.
Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water.
In a small skillet, saute onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth.
In a large saucepan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently. Garnish with parsley.
