Rigatoni with Brussels sprouts and walnuts in gorgonzola sauce

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
3.5 6
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 800 g Brussels sprouts
  • 7-10 Tbsp Salt
  • 1 Onion
  • 6 Stem(s) Thyme
  • 400 g pasta (e.g. rigatoni)
  • 2 TABLESPOONS Oil
  • 25 g Butter
  • 20 g Flour
  • 500 ml Vegetable broth
  • 100 g Whipped cream
  • 150 g Gorgonzola cheese
  • 7-10 Tbsp Pepper
  • 20 g Walnut kernels

Directions

  1. 1

    Clean the Brussels sprouts, cut in half depending on size, wash, put in boiling salted water, bring to the boil and cook for about 12 minutes. Pour into a sieve and drain well. Peel and finely chop the onion. Wash the thyme, shake dry and pluck the leaves from the stalks.

  2. 2

    Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench briefly, drain. In the meantime heat oil and butter in a large pan, add Brussels sprouts and fry briefly.

  3. 3

    Add the onion and about half of the thyme, fry briefly. Dust with flour and sauté briefly.

  4. 4

    Deglaze with stock and cream while stirring. Bring to the boil, crumble gorgonzola and stir in. Bring to the boil, season with salt and pepper. Let simmer for about 2 minutes. In the meantime chop nuts coarsely.

  5. 5

    Stir the noodles into the sauce. Heat briefly. Arrange on plates, sprinkle with nuts and remaining thyme.

Nutrition Facts

KCAL
760 kcal
CARBS
84 g
FATS
33 g
PROTEINS
28 g