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Nigella Lawson's Pasta with Brussels Sprouts and Potatoes from Nigellissima Cookbook

Earlier last week, my friend Paige emailed me a link with the subject line "looks like something like you!" It was a link to Diner's Journal and an opportunity to be a part of Recipe Lab and a live video chat with Nigella Lawson. All you had to do was leave a comment and you could be chosen!

I decided to listen to Paige and take my chances and leave a comment:
  • Olga @ MangoTomato
  • Arlington, VA
It would be such an incredible fun to participate in this video chat. I love how unapologetic Nigella is about her food. Her food always looks so appetizing and unpretentious and accessible. Plus, I love when she eats food straight out the refrigerator at night: I can definitely relate to that!

Please pick me :)
I actually got a call from a Staff Editor of New York Times, but sadly ultimately wasn't chosen. Regardless, I decided to make Nigella's recipe for Hearty Whole Wheat Pasta with Brussels Sprouts, Cheese & Potato from Nigellissima.

Yes, this recipe has two types of carbs: pasta and potatoes. No wonder I liked it.

I made quite a few changes to Nigella's recipe to make it my own:
1) I increased the amount of Brussels sprouts and roasted them instead of boiling them with pasta and potatoes
2) I doubled the amount of ricotta
3) I tripled the amount of garlic and added peri peri spice
4) I used Colby Jack cheese instead of Gruyere
5) I did not use sage because I don't like its flavor
What follows is the recipe as I made it.

My Version of Nigella Lawson's Pasta with Brussels Sprouts and Potatoes from Nigellissima Cookbook


2 pounds Brussels sprouts, trimmed and halved
olive oil, salt & pepper
1 large baking potato, peeled and diced (about 1")
1 pound whole wheat penne
1 cup ricotta
8 ounces Colby Jack cheese, diced (about 1/2")
3 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1-2 teaspoons peri peri
1/2 cup grated Parmesan

1. Preheat the oven to 450 degrees. In a large baking dish (about 10x15": a size of lasagna pan) drizzle Brussels sprouts with olive oil and season with salt & pepper. Roast the Brussels sprouts for 30 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cubed potato, bring back to a boil and cook for about 8 minutes.

3. Transfer the roasted Brussels sprouts to the largest bowl you have and add 1 cup of pasta and potato cooking water and drained pasta and potatoes. Mix in ricotta and Colby Jack cheese. Then transfer the mixture back to your baking dish.

4. In a small saucepan melt butter with olive oil and garlic. Once the garlic starts to sizzle, add the peri peri and then pour the mixture over the pasta. Top with Parmesan and bake at 400F (you'll have to lower your oven's temperature after roasting the Brussels sprouts) for about 20 minutes or until the cheese is a pretty golden color.

5. Allow the pasta dish to stand for 15 minutes before digging in!

This is a rather easy dish to put together and it feeds an army!!! My favorite bites were the ones with cheese, potatoes and Brussels sprouts. In fact, if I make it again, I'd halve the amount of pasta and triple the amount of potatoes. You could also just use potatoes, Brussels sprouts and cheese.

Have you made any of Nigella's recipes? Which ones were your favorite?