4.64 from 11 votes

Hellmann’s Creamy Brussels Sprout Pasta Bake

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Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes: 5
mains, meal prep

Table of Contents

  1. Ingredients


Pasta Bake ingredients including conchiglie, cheddar, Dijon mustard, basil, garlic, onion, brussel sprouts with Hellman's mayo.

Hellmann’s Creamy Brussels Sprout Pasta Bake

4.64 from 11 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
mains, meal prep
Servings: 5


  • 5 tbsp Hellmann’s Real Mayonnaise (£0.53)
  • 160 g (100g+60g) Cheddar (£0.73)
  • 300 g brussels sprouts, thinly sliced, stiff stems removed (£1.00)
  • 1 onion, finely diced (£0.10)
  • 3 cloves of garlic, minced (£0.21)
  • 500 g pasta shells (Conchiglie) (£0.95)
  • Fresh basil or parsley, finely chopped to serve (£0.55)
  • 400 ml pasta water

Cupboard Essentials

  • 1 tbsp olive oil
  • Salt & Pepper
  • 1 tbsp Dijon mustard (£0.07)


  • To an oven-safe, deep frying pan, add olive oil and the brussels into the pan and heat over a medium/high heat. Season with salt and pepper and fry for 3 minutes.
  • Meanwhile, add your pasta to salted boiling water. Timer set to 2 minutes less than the packet states.
  • Once the brussels have taken on some colour, reduce the heat to medium/low and add the onions into the pan. Fry for 5 more minutes, adding the garlic for the final minute of fry time.
  • Next, add the Hellmann’s mayonnaise, 100g of cheddar, dijon mustard into the pan. Slowly stir 400ml of pasta water.
  • Transfer the undercooked pasta into the pan & stir to combine, continuing to heat over medium/low. The pasta water should thicken into a cheesy glossy sauce.
  • Top with 60g of cheddar and pop under the grill for 6-8 minutes, or until the cheese is melted and golden. Top with fresh parsley/basil and season with lots of black pepper. Enjoy!


Servings: 5 servings
Fat: 26g
Calories: 651kcal
Carbohydrates: 82g
Protein: 23g


4.64 from 11 votes (11 ratings without comment)

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