Hearty wholewheat pasta with Brussels sprouts, cheese and potato Archive
Don’t be modishly alarmed by the double-carb combo: it can be an alcohol-sopping salve, much appreciated at this time of year. Besides, it is important to remember that the original...
Ingredients
- 750g/1lb 10oz Brussels sprouts, trimmed and halved
- 250g/9oz baking potato, peeled and cut in 2-3cm dice
- 500g/1lb 2oz wholewheat tortiglioni or penne
- salt
- 100g/3½oz ricotta
- 250g/9oz Gruyère, cubed
- 50g/2oz unsalted butter, softened
- 1 tbsp garlic oil
- 4 sage leaves, shredded
- 50g/2oz parmesan (or similar vegetarian hard cheese), grated
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