Pasta with Brussels sprouts and potatoes

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Ingredients for 4 Portions

500 g purple or green Brussels sprouts
500 g blue-violet or yellow potatoes
300 g pasta
400 ml milk
2 ½ tsp cornflour
150 g mature Emmentaler AOP, grated
salt, pepper, nutmeg
1 organic orange, zest only

Star of the dish
Emmentaler AOP URTYP®


Prep the Brussels sprouts. Peel the potatoes and cut into slices approx. ½ cm thick. Cook the sprouts in a little salted water until soft. Cook the pasta al dente in salted water. Add the potato slices 5 minutes before the end of the cooking time. Leave everything to drain.

For the sauce: bring the milk with the cornflour to the boil while stirring. Add the Emmentaler AOP, stirring on a low heat until it melts, then season. Add the sprouts, potatoes and pasta, mix thoroughly and re-heat briefly.

Thinly grate the orange peel or use a zester to cut thin strips and sprinkle over the pasta.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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