This surprising and somewhat unusual mix of ingredients creates a wonderful pasta dish  – all veggie and easy to prepare.

Preparation time: 60 minutes

What you need:

7 oz (250g) mushrooms, sliced

1 tablespoon butter

2 green onions, chopped (white and green parts)

2 garlic cloves, minced

2 tablespoons white flour

¼ cup (50ml) white wine (you can substitute with water)

1 ¼ cups (300ml) veggie broth

½ cup (100g) Ricotta cheese

1 cup (100g) dried tomatoes in oil, finely sliced

5 large tablespoons fresh herbs like parsley or cilantro, chopped

9 oz (250g) Brussel sprouts, halved

1 cup (100g) Parmesan or Emmenthal cheese, shredded

Salt and pepper to taste

14 oz (400g) pasta (farfalle, penne, tagliatelle or any other pasta you like)

How to do it:

Clean Brussel sprouts. Chop two heads and one dried tomato and mix well.

Spread half the cheese in four circles on a baking pan lined with baking paper. Top with the mixture of Brussels sprouts and dried tomatoes and pepper. Top with the remaining cheese and bake at 350F (180C) until the cheese is slightly browned, about 8 minutes. Remove from the oven and let the cheese chips cool down.

Add butter to a large pot at medium heat and cook mushrooms until slightly browned. Taste for salt and pepper. Add chopped green onions and garlic and cook for 2 minutes while stirring. Dust with one tablespoon of flour, stir and quench with white wine. Add veggie stock and let simmer at low heat for about 10 minutes.

Half the Brussel sprout heads and put on a baking sheet with the round side up. Brown in the oven at 400F/200C for about 15 minutes.

Meanwhile cook pasta according to package instructions.

When done, remove the Brussel sprouts from the oven and add to the mushroom-onion mixture. Taste for salt and pepper and add a bit of pasta water if the mixture is too sticky.

Add the ricotta cheese and the dried tomatoes, stir carefully. Add most of the herbs and keep some for decoration. Drain pasta and add wet to the mushroom mixture; combine carefully.

Put pasta on individual plates and sprinkle with remaining herbs. Decorate with one cheese cracker and serve immediately.

Enjoy!