Rigatoni with Brussels sprouts and walnuts in gorgonzola sauce

Name: Rigatoni with Brussels sprouts and walnuts in gorgonzola sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Brussels sprouts; 7-10 Tbsp Salt; 1 Onion; 6 Stem(s) Thyme; 400 g pasta (e.g. rigatoni); 2 TABLESPOONS Oil; 25 g Butter; 20 g Flour; 500 ml Vegetable broth; 100 g Whipped cream; 150 g Gorgonzola cheese; 7-10 Tbsp Pepper; 20 g Walnut kernels

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Brussels sprouts
7-10 Tbsp Salt
1 Onion
6 Stem(s) Thyme
400 g pasta (e.g. rigatoni)
2 TABLESPOONS Oil
25 g Butter
20 g Flour
500 ml Vegetable broth
100 g Whipped cream
150 g Gorgonzola cheese
7-10 Tbsp Pepper
20 g Walnut kernels

Directions

1
Clean the Brussels sprouts, cut in half depending on size, wash, put in boiling salted water, bring to the boil and cook for about 12 minutes. Pour into a sieve and drain well. Peel and finely chop the onion. Wash the thyme, shake dry and pluck the leaves from the stalks.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench briefly, drain. In the meantime heat oil and butter in a large pan, add Brussels sprouts and fry briefly.
3
Add the onion and about half of the thyme, fry briefly. Dust with flour and sauté briefly.
4
Deglaze with stock and cream while stirring. Bring to the boil, crumble gorgonzola and stir in. Bring to the boil, season with salt and pepper. Let simmer for about 2 minutes. In the meantime chop nuts coarsely.
5
Stir the noodles into the sauce. Heat briefly. Arrange on plates, sprinkle with nuts and remaining thyme.