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Pasta with Brussels sprouts, gorgonzola and walnuts

November 14, 2018
Pasta mit Rosenkohl Gorgonzola Walnuss im Teller

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Hello Snow!

Don’t worry, we’re still far away from snow. We are talking about a new cookbook written by Julia Cawley, Saskia van Deelen and Vera Schäper. The first two ladies may be familiar to you — both are passionate food bloggers on Liz & Jewels and Dee’s kitchen.

Although I’m a true summer fan, this book makes you longing for winter. It’s real soulfood for the eyes — wonderfully cozy and Danish hyggelig. It includes not only great winter recipes, but so peaceful and beautiful photos of snow-capped landscapes that I immediately felt the desire to spend the next few months in a lonely cottage in Norway. Unfortunately, this proposal was rejected by various family members, since lonely cottages usually do not have underfloor heating. Even if they are right, they are obviously a little sissy. Therefore the cottage has to wait for me a little while, but postponed is not cancelled. 

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Lounge 20 - Rezension Hello Snow

The three authors masterfully understand how to create a winterly idyll at the touch of a button, even at 20° degrees and sunshine outside. Whether sweet or spicy, quick cuisine or elaborate dishes — there is inspiration for everyone, as well as regional and seasonal products have their big appearance. I tried to recreate this idyll in our house by cooking this pasta with Brussels sprouts, gorgonzola and walnuts. I have to say: as far as the food is concerned, it worked wonderfully! I changed the recipe only slightly to our preferences and grilled the Brussels sprouts in the oven instead of cooking them.

Pasta with brussels sprouts and blue cheese in front of window

Pasta mit Rosenkohl, Gorgonzola und Walnüssen

Pasta with Brussels sprouts, gorgonzola and walnuts

This delicious winter pasta with Brussels sprouts, gorgonzola and walnuts is the perfect soulfood when it gets cold: quickly made, very tasty and simple!
5 from 2 votes
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Vorbereitung / Prep: 10 minutes
Kochen / Cooking: 20 minutes
Total: 30 minutes
Portionen / Servings: 4 persons
Author: Patricia Spieker

Zutaten / Ingredients

  • 400 g Brussels sprouts
  • 400 g pasta (spaghetti or tagliatelle)
  • 1 small onion
  • 1 clove of garlic
  • 1 tbsp butter
  • 250 ml cream
  • 200 ml broth
  • 200 g gorgonzola
  • 1 handfull of walnuts
  • salt, pepper

Anleitung / Instructions

  • Clean the Brussels sprouts by removing the outer leaves. Cook in salted water for about 10-15 minutes or - as I did - cut them in half, season with a little olive oil, salt and pepper and grill them in the oven at 180° C for about 15 minutes.
  • Cook the pasta al dente according to the package instructions. Drain well in a colander and set aside.
  • Peel the onion and the garlic clove and chop them finely.
  • Melt the butter in a larger frying pan and fry the onion and garlic cubes over medium heat.
  • Add the broth and the cream. You can now also slice the gorgonzola into smaller chunks and put them into the pan. Let it simmer on low heat until the cheese has melted. Season with salt and pepper.
  • Add the cooked pasta to the sauce and mix well. Sprinkle with the walnuts and serve immediately! Bon Appetit!

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