8 ounces Cavatappi pasta noodles
2 tablespoons Kroger Extra Virgin Olive Oil
1 small yellow onion, chopped
3 Brussels sprouts, trimmed and halved
4 cloves garlic, minced
4 Tablespoon of Butter
1 cup milk
1/2 cup vegetable broth
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Fresh parsley, to serve
Cook pasta according to package instructions. Drain and set aside.
While the pasta is cooking, in a large skillet, heat the olive oil over
medium heat. Add the chopped onion and Brussels sprouts. Sauté
until the Brussels sprouts are tender. Transfer to a bowl.
In the same skillet, over medium-low heat, melt the butter and add
the garlic, milk, and vegetable broth. Sprinkle in the flour and whisk
until incorporated. Simmer on low for 5-8 minutes, until the sauce
has thickened. Season with salt and pepper, then remove from heat.
Add the drained pasta to the sauce and stir to combine. Top the
pasta with the brussels sprouts.
Serve with fresh parsley.