Hearty wholewheat pasta with Brussels sprouts, cheese and potato

1. 1

   Preheat the oven to 200C and fill a large pot with water to cook the sprouts, potatoes, and pasta.

   200°C

2. 2

   When the water boils, salt it generously, tip in the prepared sprouts, diced potatoes, and pasta. Let the water come back to the boil, then cook for about 8-10 minutes, or until the potatoes are tender and the pasta is al dente. Just before draining, reserve two cupfuls of the cooking liquid and set aside.

   10 min

3. 3

   Tip the drained pasta, sprouts, and potatoes into a baking dish, then add the ricotta, diced Gruyère, and a cup of the reserved cooking water, tossing well to combine. Add more liquid if the pasta seems too dry.

4. 4

   Warm the butter and garlic oil in a small saucepan. When melted and beginning to sizzle, add the sage leaves, fry for about 30 seconds, and spoon over the pasta.

   1 min

5. 5

   Sprinkle with parmesan and bake in the oven for 20 minutes, until the top is lightly golden.

   20 min

   200°C

6. 6

   Let it stand for at least 15 minutes before serving.

   15 min

Per 100 grams

Nutrition values are estimates. - means data is unavailable.