Creamy penne pasta with bell peppers, walnuts, and Brussels sprouts
A nutty, deliciously textured
sustainable dish.
A well-balanced pasta dish dressed in a bell pepper and walnut cream sauce and topped with crunchy Brussels sprouts.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Wholegrain penne pasta – 320 g
- Celery – 150 g
- Brussels sprouts – 250 g
- 2 carrots (150 g)
- 1 white onion (100 g)
- 1 yellow bell pepper (200 g)
- Walnuts – 50 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Salt to taste
Nutritional information
Per serving: 471 Kcal
Environmental Impact
Per serving:
217 grams CO2 equivalence - carbon footprint
373 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
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.
The Chef’s Advice
Got extra Brussels? Blanch them for five minutes before freezing and they can be kept for up to a year!
Nutritional Advice
This pasta sauce contains an entire portion of vegetables!
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Adding a variety of vegetables to pasta or rice is a delicious and nutritious way to create highly sustainable dishes. By starting with a low environmental footprint, you can then add small portions of animal-based products, such as poultry, fish, eggs, or fresh cheese, whilst remaining within the sustainable meal parameters (1000 g of CO2 equivalence).
