Vegetarian Delicacy

Pasta with Brussels Sprouts

4.833335
Average: 4.8 (6 votes)
(6 votes)
Pasta with Brussels Sprouts

Pasta with Brussels Sprouts - Wholemeal noodles coated in creamy gorgonzola sauce. What a treat! Photo: Jan Schümann

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
588
calories
Calories

Healthy, because

Even smarter

Nutritional values

Brussels sprouts are rich in a variety of vitamins, including vitamin C for the immune system, vitamin for cell health and vitamin K, which supports healthy blood formation.

This pasta with brussels sprouts is easy to precook and take with you to the office for a delicious, easy lunch.

1 serving contains
(Percentage of daily recommendation)
Calorie588 kcal(28 %)
Protein31 g(32 %)
Fat22 g(19 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage15.5 g(52 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.6 mg(43 %)
Folate155.7 μg(52 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C104 mg(109 %)
Potassium959 mg(24 %)
Calcium427 mg(43 %)
Magnesium160 mg(53 %)
Iron5 mg(33 %)
Iodine33.8 μg(17 %)
Zinc5.4 mg(68 %)
Saturated fatty acids12.6 g
Uric acid144.6 mg
Cholesterol56.4 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
12 ounces Brussels sprouts
salt
14 ounces Whole Grain Pasta (i.e. Spaghetti or linguine)
½ ounce parsley
3 tablespoons Grana Padano cheese
6 ounces Heavy cream
7 ounces Vegetable broth
6 ounces Gorgonzola
peppers
1 tablespoon lemon juice
How healthy are the main ingredients?
Brussels sproutsGorgonzolaparsleysalt

Preparation steps

1.

Clean the Brussels sprouts, remove outer leaves if necessary. Wash the sprouts and cut the stems crosswise. Cook the sprouts in boiling salted water for 8-10 minutes until al dente.

2.

Meanwhile cook the pasta according to the package instructions in plenty of boiling salted water until al dente.

3.

At the same time wash parsley, shake dry and chop. Chop the parmesan. Bring the cream to the boil with the stock. Crumble the gorgonzola and stir into the sauce with the parsley. Simmer for 4-5 minutes at medium heat. Season to taste with salt, pepper and lemon juice.

4.

Drain the pasta in a sieve, let it drain and divide it into deep plates. Remove the leaves from the Brussels sprouts or cut them into quarters and add them as desired. Drizzle with Gorgonzola sauce and sprinkle with Grana Padano.