The BEST Roasted Brussels Sprout Pasta
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This simple roasted brussel sprout pasta is a delicious way to turn this seasonal vegetable into a hearty main dish. Made with a cheesy, zesty sauce and streaky bacon rashers, this sprout pasta recipe is full of flavor. As a cold-weather favourite in our house, it’s a healthy version of comfort food yet it’s still budget-friendly.
Table of Contents
Why you’ll love this recipe
- Seasonal vegetable – This brussel sprout pasta is a fun way to use up a seasonal veggie (the sprouts!).
- Budget friendly – You only need a few ingredients for this dish, and they’re all relatively easy on the wallet.
- Hearty dish – The brussel sprouts, streaky bacon, and pasta help make this a more filling recipe, so it’s great for families of all sizes.
- Vegetarian – It’s easy to turn this pasta with brussel sprouts into a vegetarian dish. Simply leave out the streaky bacon, and you’ll have a vegetarian-friendly recipe.
For the brussel sprout lovers, try my; Brussel Sprouts with Bacon, Creamy Brussels Sprout Pasta Bake and Christmas Dinner recipes.
Ingredients
Brussel Sprouts – I love using seasonal veg in recipes like this brussel sprout pasta, as they often add a delicious flavor. If you prefer other seasonal veg, you can use them instead in this recipe like cauliflower, broccoli, or kale.
Streaky Bacon Rashers – Adding streak bacon rashers gives this dish a protein boost and adds a good amount of flavour. If you prefer, you can use crispy pancetta. Or, leave the streaky bacon out to turn this into a vegetarian dish.
Salt/Pepper – I’ve kept the seasoning simple in this brussel sprouts pasta dish. However, feel free to add lemon zest, lemon juice, garlic powder, etc., for a bolder taste.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are some yummy ways to adapt the brussel sprout pasta to your taste preferences. Instead of spaghetti, you can use linguine or fettuccine. Short noodles also work well with this pasta and shredded brussels sprouts recipe. Or, use gluten-free pasta if you prefer. Add pine nuts and red pepper flakes to this recipe for a more complex flavour.
You can also include pan-fried crispy pancetta instead of streaky bacon rashers. For a more decadent recipe, use half and half instead of milk. This recipe can also be turned vegan with a few swaps. Skip the egg yolks and use extra virgin olive oil or vegan butter instead. You’ll also need dairy-free cheese or nutritional yeast as a substitute for the parmesan cheese.
Try these adaptations of a carbonara ; 5 Ingredient Spaghetti Chorizo Carbonara and my Delicious Tagliatelle Carbonara
Also you can serve a side dish with the pasta ; Tenderstem Broccoli, Roasted Carrots & Parsnips or Mediterranean Vegetables
How to make roasted brussels sprout pasta
Preheat oven to 340°F (170°C)
- Start by slicing the Brussel sprouts in quarters and removing any dirty, outer leaves (Image 1).
- Then add the sprouts to a lined baking tray (Image 2).
3. Then add the bacon and drizzle 1 tbsp of olive oil onto the tray and use your hands to coat the ingredients. Season with salt and pepper & pop the tray in the oven for 20-25 minutes (Image 3).
4. After around 15 minutes, add the spaghetti to salted, boiling water and set your timer according to the packet (Image 4).
5. When your pasta is almost ready, add to a bowl 3 egg yolks & 1 egg , season with black pepper and stir in half of the grated parmesan (Image 5).
6. Pour a splash of pasta water (approx 50ml) into the bowl, whisk vigorously. The residual heat from the pasta water & spaghetti (about to be thrown in) will cook the egg yolk, don’t worry! (Image 6).
At this stage, the bacon & Brussels should be crispy and ready to come out of the oven. Set these aside.
7. Transfer the cooked pasta into the mixing bowl and add the egg mix. Rapidly stir the spaghetti in the whisked eggs and add a ladle of pasta water and gradually add the parmesan whilst stirring (preventing clumps of cheese) (Image 7).
8. Season with lots of black pepper and fold half of the sprout/bacon mix into the bowl, reserving half to serve on top (Image 8).
9. You may need to add another ladle of pasta water once you’ve poured all of the parmesan into the bowl as the parmesan absorbs and thickens the sauce a lot (Image 9).
10. Serve with additional grated parmesan and a crack of black pepper. Time to dig in! (Image 10).
Tips for the best results
Start with the bacon/sprouts first
Since the pasta doesn’t take long to cook, it makes the most sense to bake the bacon/sprouts first. That way, you can cook the pasta while the veg and protein are in the oven. If you time it right, the pasta will be done right before the sprouts and bacon, making for a smooth recipe.
Only cook the pasta until it’s al dente
Check the instructions for your pasta of choice and cook it only until it’s al dente. If you cook the pasta for too long, the leftovers will become mush as they sit in the fridge.
Save two cups of pasta water to the side for the sauce
The simple sauce for this brussel sprout pasta requires pasta water to help it come together. It’s better to have extra pasta water than not enough. I recommend setting aside two cups of pasta water, just in case.
Here are some more creamy and delicious pasta recipes to give you inspiration ; Easy Boursin Cheese Baked Pasta, Prawn and Chorizo Pasta and Sausage and Fennel Pasta
Serving Suggestions
I love serving this brussel sprout pasta with crusty bread or garlic bread so you can sop up the creamy sauce. It’s also great with a fresh, green salad on the side. If you feel like the meal needs more protein, you can always serve the pasta alongside baked chicken or fish.
Make ahead, Storage and Reheating tips
I recommend enjoying this dish fresh, as it will have the best flavour at that time. However, if you have leftover brussels sprouts pasta, you can store it in the fridge for up to two days. Allow the brussel sprout pasta to fully cool first. Then, pack the cooked pasta with sliced brussels sprouts in an airtight container. I would not recommend freezing leftovers because of the dairy in this recipe.
This creamy pasta dish also tastes good cold (similar to pasta salad), so if you want to skip reheating, you can enjoy it right from the fridge. Otherwise, toss it in a pan on medium heat with a bit of olive oil and cook it until heated through.
Need something sweet to satisfy your cravings? Try my : Soft Flapjack Recipe, Baked Oats with Chocolate Chips and Chocolate Chip Microwave Cookies
FAQs
While it’s unnecessary to soak brussel sprouts before cooking them, you can do so if you prefer more tender ones. Simply soak them in cold water for about 30 minutes before cooking them.
There are a few reasons your brussel sprouts may not be crispy. For one, if you don’t space them out enough on the baking tray (like in this brussel sprout pasta recipe), they’ll likely turn out soggy. Another culprit could be using too little oil. These veg need enough oil to crisp up in the oven.
No, it’s not bad. Cutting brussel sprouts in half will actually reduce the amount of cook time needed for recipes.
If you tried this Roasted Brussels Sprout Pasta recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
The BEST Roasted Brussels Sprout Pasta
Ingredients
- 200 g brussel sprouts, sliced in quarters (£1.30)
- 300 g smoked streaky bacon rashers, chopped into chunks (£2.75)
- 400 g spaghetti (£0.28)
- 4 egg yolks (£1.00)
- 100 g parmesan, finely grated, plus extra to serve (£2.60/2)=(£1.30)
Cupboard Essentials
- 1 tbsp olive oil
- Salt & black pepper
Method
Preheat oven to 340°F (170°C)
- Start by adding the bacon and sprouts to a lined baking tray. Drizzle 1 tbsp of olive oil onto the tray and use your hands to coat the ingredients. Season with salt and pepper & pop the tray in the oven for 20-25 minutes.
- After around 15 minutes, add the spaghetti to salted, boiling water and set your timer according to the packet.
- When your pasta is almost ready, whisk 3 egg yolks & 1 egg in a large mixing bowl, season with black pepper and stir in half of the grated parmesan. Pour a splash of pasta water (approx 50ml) into the bowl, whisk vigorously. The residual heat from the pasta water & spaghetti (about to be thrown in) will cook the egg yolk, don’t worry!
- At this stage, the bacon & Brussels should be crispy and ready to come out of the oven. Set aside whilst you transfer the cooked pasta into the mixing bowl with the eggs. Rapidly stir the spaghetti in the whisked eggs and add a ladle of pasta water and gradually add the parmesan whilst stirring (preventing clumps of cheese).
- You may need to add another ladle of pasta water once you’ve poured all of the parmesan into the bowl as the parmesan absorbs and thickens the sauce a lot. Season with lots of black pepper and fold half of the sprout/ bacon mix into the bowl, reserving half to serve on top.
- Serve with additional grated parmesan and a crack of black pepper. Time to dig in!
Notes
- Start by baking the bacon and sprouts first to allow time for the pasta to cook while they're in the oven.
- Cook the pasta until it's al dente to prevent it from becoming mushy when stored as leftovers.
- Save two cups of pasta water for the sauce to ensure it comes together properly, as it's crucial for the recipe.
Nutrition
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