Hello everyone, You’re most welcome to my blog, no1recipe. In this post, we will tell you how to make Baked Chiocciole with Brussels Sprouts Apples and Blue Cheese.
An incredibly simple and luscious downtime mess. It’s good for you, too. Make this for Dinner!
We integrate in this recipe with Pasta and apples Plus Brussels sprouts and filthy cheese. It’s succulent! This beautiful, washing downtime feast is a hot, healthy, and comprehensive mess full of fresh yield. It features a light, delicate sauce, outgunned with heated pecans and a squeeze of bomb. This luscious dish has landed permanently on my canon of all-star feasts.
Still, Brussels sprouts, and apples, If you’re addicted to filthy cheese. Please try this bone. Maybe for dinner perhaps tonight? Make it before the rainfall heats up and Brussels sprouts and apples fully fall out of season.
The fashion then couldn’t be veritably simple pustule water, hash some vegetables and conclusion, toss the pasta into the pot, and, many twinkles latterly, toss in the sprouts. Duct, blend in some rubbish, diced apples, and a splash of oil painting and cuisine water, singe in the roaster for 15 to 20 twinkles, and top with pecans and a squeeze of bomb. Regale is served!
The Many Benefits of Baked Chiocciole with Brussels Sprouts Apples and Blue Cheese
- Rich in nutrients
- Rich in antioxidants
- Rich in fiber
- Rich in vitamin K
- May help maintain healthy blood sugar levels
- May reduce inflammation
- Rich in vitamin C
- Easy to incorporate into your diet
Please allow me to see how your recipe turns out in the commentary! I love ascertaining from you.
Baked Chiocciole with Brussels Sprouts Apples and Blue Cheese
Course: DinnerCuisine: N/ADifficulty: Medium4
servings15
minutes15
minutes315
kcal30
minutesAn incredibly simple and luscious downtime mess. It’s good for you, too. Make this for Dinner!
Ingredients
1 tablespoon olive oil
Salt (According to taste)
2.5 ounces whole wheat choccie (about 2 cups of dried choccie)
1 pound Brussels sprouts, roughly chopped
⅓ cup Gorgonzola cheese, plus more for sprinkling on top
2 medium organic Fuji apples, roughly chopped
Black pepper
⅓ cup toasted pecans
½ to 1 small lemon, squeezed over the cooked pasta
Directions
- Roast the roaster to 400 ℉. Grease a 9 × 9- point baking visage. Bring a voluminous pot of interspersed water to a pustule. append the pasta and bend it in half throughout (start chording after 3 twinkles; it should still be relatively firm outside). Append the Brussels sprouts to the pot and chef, until the pasta and vegetables are precisely slightly tender, another 3 twinkles. Duct, book some of the cuisine water, and return the pasta and Brussels sprouts to the pot.
- Wash in the gorgonzola rubbish, apples, olive oil painting, and a splash of the cuisine water. Sprinkle with swab and pepper, toss, taste, and acclimate the flavoring. Pour the pasta admixture into the set visage. Sprinkle with a little fleck more Gorgonzola rubbish.
- Singe, chording formerly or doubly and adding a fleck further of the cuisine water if the pasta looks too dry until the admixture is washing, 15 to 20 twinkles (cornucopia took 20). Sprinkle bomb juice over the dish and embellish it with diced heated pecans.
Notes
- Make it nut-free: Omit the pecans