🍝 Creamy Pasta with Brussels Sprouts and Gorgonzola

Name: Creamy Pasta with Brussels Sprouts and Gorgonzola
Total time: 30 min
Yield: 4 servings
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 dry matter); pepper; 1 tbsp lemon juice

588 kcal · 30 min · 4 servings

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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 dry matter)
pepper
1 tbsp lemon juice

Instructions

1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. Cut a small cross into the stem (the hard bottom part) of each Brussels sprout.
3. Boil the Brussels sprouts in salted water for 8 to 10 minutes until they are tender but still firm.
4. Cook the pasta in plenty of salted water according to the package instructions until tender but firm.
5. Wash the parsley, shake off excess water, and chop it finely.
6. Grate the Parmesan into fine shavings.
7. Mix the cream with the broth and bring the mixture to a boil.
8. Crumble the Gorgonzola cheese and stir it along with the parsley into the sauce.
9. Let the sauce simmer for 4 to 5 minutes over medium heat.
10. Season the sauce with salt, pepper, and a squeeze of lemon juice.
11. Drain the pasta, let it drip dry, and distribute it onto deep plates.
12. Remove the leaves from the Brussels sprouts or cut them into quarters and add them to the pasta.
13. Drizzle the pasta with the Gorgonzola sauce and sprinkle it with the Parmesan.

Nutrition per serving

kcal: 588
Protein: 31 g · Fett/Fat: 22 g · Carbs: 66 g