Ingredients
- 500 g Brussels sprouts, trimmed and sliced in half
- 2 tablespoon extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
- 60 ml milk or cream (1/4 cup)
- 1 garlic clove, minced
- 150 g Gorgonzola dolce, cut into cubes
- 2 tablespoons freshly grated Parmesan cheese
- 400 g Penne, (or other dried pasta)
- 60 ml Reserved pasta cooking water (1/4 cup)
Instructions
- Roast the Brussels sprouts: Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper. Spread the Brussels sprouts (including any loose leaves) on the prepared sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss well to coat.Arrange them in a single layer, ensuring they are not overcrowded. Roast for 20–25 minutes, until golden brown and crisp on the edges, yet tender inside.
- Cook the pasta: While the sprouts roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Make the Gorgonzola sauce: In a large, deep skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant but not browned. Pour in the milk (or cream) and add the Gorgonzola cubes. Reduce the heat to low and stir gently until the cheese melts and forms a smooth sauce.Stir in the Parmesan cheese and season generously with freshly ground black pepper.
- Combine and serve: Add the cooked pasta and roasted Brussels sprouts to the pan with the sauce. Toss gently to coat, adding a little reserved pasta water (1 tablespoon at a time) until the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper if needed.Serve immediately and enjoy!
Nutrition
Notes
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