Pasta with Brussels Sprouts
Pasta with Brussels Sprouts - Wholemeal noodles coated in creamy gorgonzola sauce. What a treat! Photo: Jan Schümann
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.
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 137.4 μg | (229 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 155.7 μg | (52 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 33.8 μg | (17 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 144.6 mg | |||
| Cholesterol | 56.4 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 12 ozs Brussels sprouts
- salt
- 14 ozs Whole Grain Pasta (i.e. Spaghetti or linguine)
- ½ oz parsley
- 3 Tbsps Grana Padano cheese
- 6 ozs Heavy cream
- 7 ozs Vegetable broth
- 6 ozs Gorgonzola
- peppers
- 1 Tbsp lemon juice
Preparation steps
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.
Meanwhile cook the pasta according to the package instructions in plenty of boiling salted water until al dente.
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.
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.
