{"id":57906,"date":"2025-11-01T17:15:57","date_gmt":"2025-11-01T16:15:57","guid":{"rendered":"https:\/\/ellerepublic.de\/pasta-mit-geroesteten-rosenkohl\/"},"modified":"2025-11-01T17:25:06","modified_gmt":"2025-11-01T16:25:06","slug":"pasta-with-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pasta-with-roasted-brussels-sprouts\/","title":{"rendered":"Pasta with Roasted Brussels Sprouts and Blue Cheese"},"content":{"rendered":"\n
This pasta with roasted Brussels sprouts and Gorgonzola sauce is the kind of cosy, flavour-packed dish that makes chilly evenings feel a little brighter. With caramelised oven-roasted Brussels sprouts, creamy gorgonzola blue cheese sauce, and perfectly al dente pasta, it\u2019s rich, comforting and delicious.<\/p>\n\n\n\n
Who would have figured? Two things I love and many of us loathe, taste absolutely fantastic together. Blue cheese and Brussels sprouts. Roasted Brussels sprouts and blue cheese. Talk about a taste sensation! <\/p>\n\n\n\n<\/figure>\n\n\n\n
Ingredients for Pasta with Brussels Sprouts and Gorgonzola<\/h2>\n\n\n\n
This creamy gorgonzola pasta with roasted Brussels sprouts proves that simple ingredients can deliver extraordinary flavour. It\u2019s built on a handful of everyday staples with each one playing its part in creating a rich, comforting dish with just the right balance of savoury depth and creamy indulgence.<\/p>\n\n\n\n
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Brussels sprouts:<\/strong> At their best from September to March, when they\u2019re in season and naturally sweet and nutty. Always choose fresh, as roasted sprouts develop that irresistible golden caramelisation you just can\u2019t get from frozen.<\/li>\n\n\n\n
Olive oil, garlic, sea salt and black pepper:<\/strong> The foundation of flavour. Together they infuse the dish with warmth and balance, highlighting the sprouts\u2019 natural nuttiness.<\/li>\n\n\n\n
Milk or cream:<\/strong> Go light and delicate with milk, or opt for double cream if you\u2019re after something silkier and more luxurious.<\/li>\n\n\n\n
Gorgonzola cheese:<\/strong> Mild, creamy and beautifully tangy. Prefer something bolder? Try Roquefort or another blue cheese for a more pronounced flavour.<\/li>\n\n\n\n
Parmesan cheese:<\/strong> Finely grated Parmesan gives the sauce its savoury depth and creamy finish that clings perfectly to the pasta.<\/li>\n\n\n\n
Pasta:<\/strong> Penne is a classic choice here, but any short shape will work \u2014 think rigatoni, fusilli or farfalle, whichever you have on hand.<\/li>\n<\/ul>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n
How to Make My Gorgonzola Pasta with Roasted Brussels Sprouts<\/h2>\n\n\n\n
This recipe for pasta with roasted Brussels sprouts <\/strong>is all about simplicity and flavour. Here\u2019s a quick look at how it comes together:<\/p>\n\n\n\n\n
Roast the Brussels sprouts:<\/strong> Toss trimmed sprouts with olive oil, salt and pepper, then roast until golden and caramelised. Roasting brings out the sprouts nutty flavour, making all the difference.<\/li>\n\n\n\n
Cook the pasta:<\/strong> While the sprouts roast, boil the pasta in salted water until just al dente. Reserve a little cooking water to thin the sauce.<\/li>\n\n\n\n
Make the Gorgonzola sauce:<\/strong> In a pan, gently warm olive oil, garlic, and a splash of milk (or cream if using), followed by the cheese and stir together until melted and smooth.<\/li>\n\n\n\n
Bring it all together:<\/strong> Add the roasted sprouts and pasta to the sauce, toss well, then finish with freshly grated Parmesan.<\/li>\n<\/ol>\n\n\n\n
And that\u2019s it! A bowl of pure comfort ready to serve.<\/p>\n\n\n\n
You\u2019ll find exact quantities and timings in the printable recipe card below.<\/em><\/p>\n\n\n
![\"creamy](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Pasta-mit-Rosenkohl-und-Gorgonzola-Sauce-6-of-7-800x533.jpg\")
<\/figure>\n\n\n\n![\"Brussels](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Pasta-mit-Rosenkohl-und-Gorgonzola-Sauce-1-of-7-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Oven](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Pasta-mit-Rosenkohl-und-Gorgonzola-Sauce-2-of-7-800x1200.jpg\")
<\/figure>\n<\/figure>\n\n\n\n![\"Pasta](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Pasta-mit-Rosenkohl-und-Gorgonzola-Sauce-3-of-7-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Pasta](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Brussel-Sprouts-Pasta.jpg\")
<\/a><\/figure>\n<\/div>\n\n\n![\"Pasta](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/10\/Pasta-mit-Rosenkohl-und-Gorgonzola-Sauce-7-of-7-800x1200.jpg\")
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