Winter one-pot pasta with Brussels sprouts and ham

1. Peel and halve the shallots and put them into the blender jug. With the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug.
2. Add the butter in chunks and the diced ham. The measuring beaker not inserted, brown with the roast button/4 minutes.
3. Pour 900 ml of hot vegetable stock into the blender jug and, with the measuring beaker in place, boil for 5 minutes/speed setting 1/100 °C.
4. Add the room-temperature cream, the processed cheese, 2 pinches of pepper and ½ teaspoon of salt and, with the measuring beaker in place, stir for 15 seconds/speed setting 3.
5. Add the pasta to the blender jug and, with the measuring beaker in place, boil with the reverse button/8 minutes/speed setting 1/100 °C.
6. In the meantime, trim and wash the Brussels sprouts and cut the large ones in half.
7. Add the Brussels sprouts and pour the remaining vegetable stock into the blender jug and, with the measuring beaker in place, cook with the reverse button/8 minutes/speed setting 1/100 °C.
8. Check to see if the pasta and Brussels sprouts are cooked. If necessary, with the measuring beaker in place, continue to cook with the reverse button/2 minutes/speed setting 1/100 °C.
9. Let the pasta rest for 1 minute in the blender jug. Then serve.

TIPS

Sprinkle a little Parmesan cheese on top, if liked.

Once the rest time for the pasta has elapsed, decant it; otherwise it will continue to cook. If fresh Brussels sprouts are not available, frozen ones can be used. Do not defrost them before using.