Spaghetti with Brussels Sprouts, Gorgonzola and Walnuts

Spaghetti with Brussels Sprouts, Gorgonzola and Walnuts

Servings: 4

Time: 30 minutes

Brussels sprouts are very versatile and are at its best in the winter time. Together with a creamy Gorgonzola sauce they are a great alternative to meat laden pasta sauces. Refined vegetarian soul food quickly made. What’s not to like about it?


  • 1 lb (450 g) Brussels sprouts, washed and blemished outer leaves removed
  • 3 Tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 lb (450 g) spaghetti
  • 2 large shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 cup (120 ml) dry white wine
  • 1 cup (240 ml) light cream
  • 1 cup (230 g) Gorgonzola or blue cheese, cut into 3/4 inch cubes (1,9 cm), reserving some for garnish
  • 1 cup (120 g) walnuts
  • 1/2 cup (14 g) flat-leaf parsley, finely chopped for garnish
  • dash of red pepper flakes (optional)


Preheat the oven at 400°F/200°C.

Halve or quarter the Brussels sprouts if they are big. Place them in a bowl. Drizzle them with 1 tablespoon of olive oil, salt and pepper. Stir Brussels sprouts to coat them well with oil. Place Brussels sprouts on a baking sheet, cut side down and roast them for about 10 minutes or until they are slightly golden brown and soft. Remove from the oven and keep them warm.

Reduce oven temperature to 350°F/175°C and toast the walnuts for 5 minutes. Remove and set aside. As soon as they are cool to handle, break them into smaller pieces.

While the Brussels sprouts are roasting, bring water to a boil for the spaghetti. Add salt to taste and a drizzle of oil. Cook spaghetti according to package instructions and reserve 1 cup/240 ml pasta cooking water for later use.

Heat remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the shallots and garlic. Sauté for about 3-5 minutes or until shallots are limp. Add the wine and cook it until almost all has evaporated. Season with salt and pepper. Add the cream and simmer over low heat. Add the Gorgonzola cubes and let them melt a bit. Taste for seasoning again. Add the Brussels sprouts and walnut pieces and keep it warm over low heat.

Drain the pasta and add it to the skillet with Brussels sprouts and molten Gorgonzola. Thin the sauce, if necessary, with some of the reserved pasta cooking water. Garnish with parsley and some extra Gorgonzola. Serve immediately.

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