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Hearty wholewheat pasta with Brussels sprouts, cheese and potato
Fruit and vegetables
750g/1lb 10oz
Brussels sprouts
, trimmed and halved
250g/9oz baking
potato
, peeled and cut in 2-3cm dice
1 tbsp
garlic
oil
4
sage
leaves, shredded
Tins, packets and jars
500g/1lb 2oz wholewheat tortiglioni or
penne
Cooking ingredients
salt
Dairy, eggs and chilled
100g/3½oz
ricotta
250g/9oz
Gruyère
, cubed
50g/2oz unsalted
butter
, softened
50g/2oz
parmesan
(or similar vegetarian hard cheese), grated
Back to recipe
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