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Hellmans brussel sprout pasta cooked in a large stainless steel pan topped with golden browned cheddar cheese and sliced basil.
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4.64 from 11 votes

Hellmann’s Creamy Brussels Sprout Pasta Bake

Sauteed brussels sprouts and a delicious creamy mayo sauce- what could be better? Try out this creamy brussels sprout pasta bake.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: mains, meal prep
Cuisine: British
Servings: 5
Calories: 651kcal
Author: Mimi Harrison
Cost: £0.83

Equipment

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)
Metric - US Standard

Instructions

  • 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

Calories: 651kcal | Carbohydrates: 82g | Protein: 23g | Fat: 26g