Photo: Eaters Collective
Hearty wholewheat pasta with Brussels sprouts, cheese and potato
10 ingredients
30 min + 1 hr
Serves 8
openrecipes
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 predates central heating.
Estimated Nutrition (whole recipe, rough)
448
Calories
25g
Protein
30g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 750g/1lb 10oz Brussels sprouts
- 250g/9oz baking
- 500g/1lb 2oz wholewheat tortiglioni or penne
- salt
- 100g/3½oz ricotta
- 250g/9oz Gruyère
- 50g/2oz unsalted butter
- 1 tbsp garlic
- 4 sage
- 50g/2oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes