Hearty Wholewheat Pasta with Brussels Sprouts, Cheese and Potato

A comforting vegetarian pasta bake layering sprouts, potatoes, and multiple cheeses, finished with a fragrant sage and garlic butter.

Vegetarian Dinner Comfort Food Pasta Wholewheat

Estimated Nutrition

Calories

534.4

kcal / serving

4275.5 kcal total

Carbs

53g

per serving

423.6 g total

Fat

25.7g

per serving

205.8 g total

Protein

22.8g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

250

cubed

softened

grated or similar vegetarian hard cheese

GrainsCereals

500

Wholewheat Tortiglioni

or penne

NutsSeeds

pinch

Salt

for boiling water

leaf

Sage

shredded

OilsFats

Garlic Oil

Vegetables

750

Brussels Sprouts

trimmed and halved

250

Baking Potatoes

peeled and cut in 2-3cm dice

Method

Preheat the oven to 200°C and boil a large pot of water.

Boil the sprouts, potatoes, and pasta in salted water for 8 to 10 minutes.

Reserve about 475ml of cooking liquid before draining the mixture.

Combine the drained components in a roasting tin with ricotta, Gruyère, and enough reserved water to moisten.

Melt butter and garlic oil in a pan then fry the sage for 30 seconds.

Drizzle the sage butter over the pasta and sprinkle with parmesan.

Bake for 20 minutes until the top is lightly golden.