Brussels Sprout, Gruyere and Potato Pasta Bake

You all will get to know that my favourite veggie is the good old Brussels Sprout!!!! I know it’s either you love them or hate them but I firmly believe the haters of this amazing green is because your parents boiled them to death and your memories are of smelly Sundays but in the modern world cooked properly or eaten raw in salads these babies are delicious and full of good stuff that makes you heathy, that’s before lashings of butter !!!!!! here is a great recipe for you to try that I love and one day I will get my Bestie Robyn to indulge!




750g Brussels sprouts, trimmed and halved
250g baking potato, peeled and cut in 2-3cm dice
500g wholewheat tortiglioni or penne
100g ricotta
250g Gruyère, cubed
50g unsalted butter, softened
1 tbsp garlic oil
4 sage leaves, shredded
50g parmesan grated
Preparation method
Preheat the oven to 200C/400f/Gas 6, and fill a large pot with water to cook the sprouts, potato and pasta.
When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8-10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove two cupfuls of the cooking liquid and put to one side.
Tip the drained pasta, sprouts and spud into a roasting tin (or a lasagne dish) then add the ricotta and diced Gruyère and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the sage and fry for about 30 seconds before spooning or dribbling the butter and sage leaves over the pasta bake. Sprinkle with the parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating.


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