Ingredients:
- 750g brussels sprouts, trimmed, halved
- 250g baking potato, peeled, cut in 2 cm dice
- 500g wholewheat penne
- Salt to taste
- 100g ricotta cheese
- 250g gruyère, cubed
- 50g unsalted butter, softened
- 1 tbsp garlic oil
- 4 sage leaves, shredded
- 50g parmesan (or hard cheese), grated
Method:
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Preheat oven to 200C / 400F
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Fill a pot with water to cook sprouts, potato, pasta
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When water boils, salt, tip in prepared sprouts, potato dice, pasta
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Boil, cook for 10 minutes until potato is tender, pasta is soft
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Before draining remove 2 cupful cooking liquid, put aside
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Tip drained pasta, sprouts, spud into roasting tin
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Add ricotta, diced gruyère, cupful of cooking water
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Toss well to combine. Add more liquid if pasta is dry
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Warm butter, garlic oil in saucepan
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When melted, sizzle gently, add sage, fry for 1 minute
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Pour sage leaves over pasta bake
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Sprinkle with parmesan, bake in oven for 20 minutes
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Surface will be scorched a light gold
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Serve hot
A hearty whole-wheat pasta…