Pasta with Roasted Brussels Sprouts and Blue Cheese
Penne Pasta with Roasted Brussels sprouts and blue cheese pair beautifully together, whether it be roquefort, or gorgonzola. An easy, tasty, comfort food pasta dish for fall and winter.
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4
AutorElle
Ingredients
500gBrussels sprouts,trimmed and sliced in half
2tablespoonextra-virgin olive oil
sea salt and freshly ground pepper,to taste
500gPenne(or other dried pasta), plus a little reserved cooking water
1garlic clove,minced
150gGorgonzola or other blue cheese (Roquefort tastes fantastic), crumbled
Method
Preheat the oven to 400°F / 200°C.
In a large mixing bowl combine the Brussels sprouts, 1 tablespoon (or more) olive oil, salt and pepper. Spread on a baking sheet lined with parchment paper.
Roast the brussels sprouts in the oven for 25-30 minutes, stirring occasionally.
Meanwhile, fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Reserve 1/4 cup (60 ml) cooking liquid. Drain and return to pan.
Toss with half of the reserved cooking liquid, 1 tablespoon of olive oil, the minced garlic and 2/3 of the blue cheese. Stir over low heat for 1 minute to melt cheese (add more cooking liquid if desired). Season with salt and pepper. Stir in the roasted sprouts and remaining cheese. Transfer to serving bowls, serve immediately and enjoy!
Notes
For a creamier and richer sauce, use cream in place of the reserved cooking water.