Cheese horns with Brussels sprouts

Ingredients for 2 servings:

• 250 g pasta shells
• 150 ml milk
• 80 ml cream
• 60 g Gruyère
• 250 g Brussels sprouts, fresh or frozen
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick pan dish

Wash, trim, and quarter fresh Brussels sprouts. Defrost frozen Brussels sprouts. Add salt and cook in a little water or steam for 12-15 minutes until al dente or soft. At the same time, cook the pasta in salted water according to the package instructions, then drain and return to the pot. Immediately add the milk to the pasta, mix well, and let it simmer, covered. In the meantime, drain the Brussels sprouts or remove them from the steamer, cover, and set aside. Mix the cream with the cheese and season with pepper and nutmeg. Add to the pasta along with the Brussels sprouts. Return the pot to the stove and heat briefly, stirring, until the cheese begins to melt. Serve immediately.