Pasta with Brussels Sprouts
In our pasta with Brussels sprouts, high-fiber whole‑grain noodles, green cabbage, and spicy cheese create a healthy and delicious experience.
Ingredients
- 350 g Brussels sprouts
- Salt
- 400 g whole‑grain pasta (e.g., spaghetti or linguine)
- 10 g parsley
- 50 g Parmesan
- 200 ml cooking cream
- 200 ml vegetable broth
- 150 g Gorgonzola (45% fat in total)
- Pepper
- 1 tbsp Lemon Juice
Instructions
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1.
Clean the Brussels sprouts, removing outer leaves if necessary. Wash them and make cross cuts on the stems. Boil in salted water for 8–10 minutes until al dente.
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2.
Meanwhile, cook the pasta according to package instructions in plenty of boiling salted water until al dente.
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3.
Wash, dry, and chop parsley; grate Parmesan. Bring cream and broth to a boil. Crumble Gorgonzola into the sauce with parsley and stir. Simmer for 4–5 minutes over medium heat. Season with salt, pepper, and lemon juice.
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4.
Drain the pasta in a colander, let it drain, and arrange on deep plates. Add Brussels sprouts if desired, either whole or halved. Drizzle with Gorgonzola sauce and sprinkle with Parmesan.
