This delicious winter pasta with Brussels sprouts, gorgonzola and walnuts is the perfect soul food when it’s cold: quick, very tasty and simple!
- 400 grams Brussels sprouts
- 400 grams Pasta (spaghetti Or Tagliatelle)
- 1 small onion
- 1 clove Garlic
- 1 tbsp Butter
- 200 milliliters Broth
- 250 milliliters Cream
- 200 grams Gorgonzola or blue cheese
- Salt and pepper
- ⅓ cups Chopped walnuts, for garnish
Clean the Brussels sprouts by removing the outer leaves. Cook in salted water for about 10-15 minutes or, like me, cut them in half, season them with a little olive oil, salt and pepper and roast them in the oven at 180°C (355°F ) for about 15 minutes.
Cook pasta al dente according to package directions. Drain well in a colander and set aside.
Peel the onion and garlic and chop them finely.
Melt the butter in a large skillet and sauté the onion and garlic over medium heat. Add broth and cream. You can now also cut the gorgonzola into small pieces and put them in the pan. Simmer over low heat until the cheese is melted. Season with salt and pepper.
Add the cooked pasta to the sauce and mix well. Garnish with Brussels sprouts, sprinkle with walnuts and serve immediately! Enjoy your food!