Pommes de Terre aux Epinards, Jambon et Pâtes Céréalieres
Indulge in the rich flavors of France with this exquisite dish, featuring tender angel hair pasta, caramelized Brussels sprouts, and savory ham, all harmoniously combined in a creamy bechamel sauce. This recipe is a masterful blend of textures and tastes, sure to delight even the most discerning palate. With its elegant presentation and sophisticated flavors, it's perfect for a special occasion or a cozy dinner party.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- French
- french
- slot-machine-generated
- ham
- brussels sprouts
- angel hair
Ingredients
- 8ozangel hair pasta, none
- 1lbBrussels sprouts, trimmed and halved
- 6slicesham, diced
- 2tbspbutter, none
- 2mediumshallots, minced
- 3clovesgarlic, minced
- 1cupall-purpose flour, none
- 1cupmilk, none
- 1/2cupgruyère cheese, grated
- to tastenonesalt, none
- to tastenoneblack pepper, none
- 1sprigfresh thyme, chopped
Nutrition
420
105 per serving
32g
64% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 6g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Bring a large pot of salted water to a boil and cook the angel hair pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
8mhigh heat - 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced ham and cook until lightly browned, about 3-4 minutes. Remove the ham from the skillet and set aside.
4mmedium heat - 3
In the same skillet, add the remaining 1 tablespoon of butter. Add the minced shallots and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for an additional minute.
3mmedium heat - 4
Add the trimmed and halved Brussels sprouts to the skillet. Cook, stirring occasionally, until the sprouts are tender and caramelized, about 10-12 minutes. Season with salt, pepper, and chopped thyme.
10mmedium heat - 5
In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes. Slowly pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes. Remove from heat and stir in the grated gruyère cheese. Season with salt and pepper to taste.
7mmedium heat - 6
Add the cooked angel hair pasta to the cheese sauce and toss to combine, adding some reserved pasta water if the sauce seems too thick.
2mlow heat - 7
To assemble the dish, place the pasta mixture on a serving platter or individual plates. Top with the caramelized Brussels sprouts, diced ham, and a sprinkle of grated gruyère cheese.
5mnone - 8
Serve immediately, garnished with additional thyme if desired.
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