![Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/b581a6ce-ab28-474d-bb37-85d03176b12e/Derivates/2a4ee41a-ef55-4024-8e31-50ab0bf1a4bb.jpg)
Compatible versions
Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 50 g hazelnuts
- 40 g Parmesan cheese, cut in pieces (2 cm)
- 1700 g water
- 400 g Brussels sprouts, outer leaves removed, halved
- 2 tsp fine sea salt, or to taste
- 1 tsp olive oil, plus 1 Tbsp
- 320 g orecchiette pasta (or any dried short pasta eg. penne)
- ½ tsp ground black pepper, or to taste
- 120 g unsalted butter, diced
- 6 fresh sage leaves
- 1 lemon, cut in wedges, for garnishing
- Nutrition
- per 1 portion
- Calories
- 3003 kJ / 718 kcal
- Protein
- 20 g
- Carbohydrates
- 73 g
- Fat
- 41 g
- Saturated Fat
- 19 g
- Fibre
- 8 g
- Sodium
- 1129 mg
In Collections
Alternative recipes
Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil
30min
Asian-style Rice with Eggs and Vegetables
30min
Spaghetti Arrabiata with Tuna
30min
Massaman Curry with Jasmine Rice
1h
Paneer Tikka Pizza
2h
Crispy Korean Tofu
1 godz. 20 min
Vegan Mushroom Masala with Chilli and Turmeric
25min
Korean Ramen with Tofu
50min
Vegan Chickpea and Mushroom Stew
30min
Red Lentil, Kale and Rosemary Pasta
30min
Vegan Paella with Smoked Tofu
25min
Kung Pao Cauliflower with Pickled Carrot and Sesame Salad
40min