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    4.64 from 11 votes

    Hellmann’s Creamy Brussels Sprout Pasta Bake

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    Mimi Harrison Posted on Updated on
    Prep time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £0.83
    Makes: 5
    mains, meal prep
    British

    Table of Contents

    1. Ingredients

    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

    by Mimi Harrison
    Print
    4.64 from 11 votes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £0.83
    mains, meal prep
    British
    Servings: 5
    Hellmans brussel sprout pasta cooked in a large stainless steel pan topped with golden browned cheddar cheese and sliced basil.
    MetricUS Standard

    Ingredients

    • 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)

    Method

    • 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!

    Nutrition

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

     

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