Hearty wholewheat pasta with Brussels sprouts, cheese and potato

Hearty wholewheat pasta with Brussels sprouts, cheese and potato
10 Ingredients
  • 750g/1lb 10oz brussels sprouts, trimmed and halved
  • 250g/9oz baking potato, peeled and cut in 2-3cm dice
  • 500g/1lb 2oz wholewheat tortiglioni or penne
  • Salt
  • 100g/3½oz ricotta
  • 250g/9oz gruyère, cubed
  • 50g/2oz unsalted butter, softened
  • 1 tbsp garlic oil
  • 4 sage leaves, shredded
  • 50g/2oz parmesan (or similar vegetarian hard cheese), grated
Nutrition
534
27% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

33% 21

Saturated

58% 12

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 56

Fiber

25% 6

Sugars

- 4

Sugars, added

- 0

Protein

50% 25

Cholesterol

19% 58

Sodium

24% 572

Calcium

48% 482

Magnesium

20% 80

Potassium

20% 685

Iron

15% 3

Zinc

20% 3

Phosphorus

65% 454

Vitamin A

21% 192

Vitamin C

136% 82

Thiamin (B1)

16% 0

Riboflavin (B2)

16% 0

Niacin (B3)

11% 2

Vitamin B6

23% 0

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

10% 1

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

222% 178
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