Nigella’s new carb-filled recipe has tongues wagging and mouths watering
Best known for creating delightful recipes from the bare essentials everyone has in their pantry, not to mention her amusing mispronunciation of the word microwave, Nigella Lawson has captured hearts and filled mouths around the world with her clever creations. And her latest recipe is a a clear standout.
Rallying massive support and fanfare from her 2.6 million Instagram followers, Nigella’s recent Recipe of the Day was a Hearty Wholewheat Pasta with Brussels Sprouts, Cheese and Potatoes – a double-carb hit that’s sure to go down a treat.
Sharing that the dish was “inspired by pizzoccheri”, an Italian buckwheat pasta recipe hailing from Valtellina in Italy, Nigella’s meal features penne pasta, potatoes, ricotta, Brussels sprouts and Parmesan cheese.
The carb-loaded dinner delight wowed Nigella fans, with one saying, “Ooh this sounds like a really tasty combination I’d never have thought to put together.”
Another said, “Love Brussels sprouts and my kids do too!”
While one claimed, “I need this in my life!”
One fan wrote, “That is absolute comfort food. Brussel sprouts and all. Yum. I might add chilli flakes to it though.”
Another shared, “That looks and sounds smashing. Can the humble sprout really elicit an ireful response? I daresay it can, just as it seems anything can. Luckily I’ve loved them since little and was pleased to discover through recent experimentation that, shredded, they make tasty pakoras too.”
It seems Nigella herself agreed, saying, “It is not quite normal to feel as joyous as I do when saying the words ‘Brussels sprouts’, but this recipe does not merely use said much-denigrated ingredient, it also celebrates it.”
Check out the recipe, below:
View this post on Instagram
Hearty Wholewheat Pasta with Brussels Sprouts, Cheese and Potatoes
Serves 8
Ingredients:
- 750g brussels sprouts (trimmed and halved)
- 250g baking potatoes (peeled and in 2-3cm dice)
- 500g wholewheat penne (or spelt tortiglioni or penne)
- 1 pinch of salt (for vegetable and pasta water, to taste)
- 100g ricotta cheese
- 250g gruyere cheese (in 1cm dice)
- 50g soft unsalted butter
- 1 tbsp garlic-infused olive oil
- 4 sage leaves (shredded)
- 50g grated Parmesan
Method:
- Preheat oven to 200°C/180°C fan and fill a large pot with water to cook the sprouts, potato and pasta.
- When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8–10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove 2 cupfuls of the cooking liquid and put to one side.
- Tip the drained pasta, sprouts and potato pieces into a roasting tin (approx. 25 x 36cm), or a lasagne dish (approx. 23 x 34cm), then add the ricotta and diced gruyere and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
- Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30 seconds before spooning or dribbling the butter and crisp sage over the pasta bake. Sprinkle with Parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. I like this best if it’s left to stand for at least 15 minutes before eating.
Explore More
Book Confidently With Us
Pay safely with us
Proudly Australian owned and operated