A well-balanced pasta dish dressed in a bell pepper and walnut cream sauce and topped with crunchy Brussels sprouts.
Ingredients for 4 portions
- Wholegrain penne pasta 320 g
- Celery 150 g
- Brussels sprouts 250 g
- Carrots 2 (150 g)
- White onion 1 (100 g)
- Yellow bell pepper 1 (200 g)
- Walnuts 50 g
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
Preparation
Dice the celery and carrots and cut the Brussels sprouts into quarters.
Toss them in a non-stick frying pan with a little olive oil until they are crunchy. Set aside.
Finely dice the onion and sauté in the same pan with half the oil, without letting it turn brown. Cut the bell pepper into strips, add to the pan and cook for a few minutes.
Blend in a blender or food processor, adding the walnuts.
Cook the penne according to the ingredients, drain it and mix with the pepper and walnut cream.
Sprinkle with the crunchy vegetable cubes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.