Hearty wholewheat pasta with Brussels sprouts, cheese and potato Archive

Hearty wholewheat pasta with Brussels sprouts, cheese and potato Archive

beebrecipes.co.uk

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...

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Cooking tools:

  • Roasting pan
  • Baking dish
  • Oven
  • Stove
  • Stockpot
  • Colander
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Spoon

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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