Unbeatable vegetarian pasta with fresh and sweet notes!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
20 min
Unbeatable vegetarian pasta with fresh and sweet notes!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Pasta
Linguine
10*11*
0 Grams
Brussels sprouts
Honey
0 Grams
Allergens
*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil sprouts
Bring a small pot of water to a boil. Rinse the Brussels sprouts. Cut a small slice of the hard stem off. Add the whole Brussels sprouts to the boiling water and cook for 7 min.
2 Boil pasta
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the linguine pasta and cook for 8-10 min to 'al dente' or until cooked to your liking. Drain, reserving the starchy cooking water (see step 6).
3 Toast and chop
Meanwhile, toast the walnuts in a hot, dry pan, stirring, for 3 min or until starting to brown. Pour onto a chopping board to cool. Once cooled, chop to tiny crumbles with a sharp knife.
4 Combine sauce
Grate Parmesan. Separate fresh oregano leaves from stems and chop finely. Peel and crush garlic. In a bowl, combine chopped walnuts, ricotta, 3/4 of the grated Parmesan, chopped oregano, crushed garlic, olive oil, salt and pepper. Mix well until combined.
5 Caramelize sprouts
Drain the boiled Brussels sprouts. Transfer to a chopping board. Halve lengthwise. Heat a pan over a medium-high heat with a drizzle of olive oil. Add the halved Brussels sprouts even side down. Try not to move the sprouts around too much. Fry for 3-4 min. Add the honey and cook for 2 min further. Flip and leave on the pan to keep warm. Season lightly with salt. Remove the pan from the heat.
6 Combine and serve
Add the measured water to the white pesto, using the hot and starchy pasta cooking water. Mix well. Add the drained linguine pasta. Toss the pasta in the sauce for 1-2 min until the sauce thickens. Divide the pasta and the Brussels sprouts among plates. Serve with a squeeze of lemon juice and the remaining grated Parmesan. If you like, add also an extra drizzle of olive oil and a grind of black pepper.