Description
This delicious winter pasta with Brussels sprouts, gorgonzola and walnuts is the perfect soulfood when it gets cold: quickly made, very tasty and simple!
Ingredients
- 400 grams Brussels Sprouts
- 400 grams Pasta (spaghetti Or Tagliatelle)
- 1 Small Onion
- 1 clove Garlic
- 1 Tablespoon Butter
- 200 milliliters Broth
- 250 milliliters Cream
- 200 grams Gorgonzola Or Blue Cheese
- Salt And Pepper
- ⅓ cups Chopped Walnuts, For Garnish
Preparation
Clean Brussels sprouts by removing outer leaves. Cook in salted water for about 10–15 minutes or, as I did, cut them in half, season with a little olive oil, salt and pepper and roast them in the oven at 180ºC (355ºF) for about 15 minutes.
Cook pasta al dente according to package instructions. Drain well in a colander and set aside.
Peel onion and garlic and chop finely.
Melt butter in a larger frying pan and fry onion and garlic over medium heat. Add broth and cream. You can now also slice the gorgonzola into smaller chunks and put them into the pan. Let it simmer on low heat until cheese has melted. Season with salt and pepper.
Add cooked pasta to the sauce and mix well. Top with Brussels sprouts, sprinkle with walnuts and serve immediately! Bon appetit!
