Easy Brussels Sprouts Pasta Bake
This brussels sprouts pasta bake is made with shredded brussels sprouts, smoked bacon, herbs, cheese and a generous amount of creamy sauce which does not contain heavy cream. Quick, easy to make and delicious, perfect as a stand-alone meal or side dish.
Servings 4 servings
Calories 447kcal
Equipment
- Medium sized saucepan and whisk
- Medium sized pan and strainer
- Large non-stick pan
- 8/11" casserole dish
Ingredients
- 1 pound brussels sprouts use up to 500g
- 3½ cups fusilli pasta uncooked
- 3.52 ounces smoked bacon finely chopped
- 2 garlic cloves crushed
- 1 teaspoon dried thyme or to taste
- ½ cup gruyere cheese or similar, coarsely grated
- Salt and pepper to taste
For the sauce
- 2 tablespoons all-purpose/plain flour
- 2 tablespoons butter plus ½ tbsp for the sprouts
- 2 cups vegetable stock
- 1¼ cups milk
- 3 tablespoons sour cream at room temperature
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5.
- Boil pasta: Bring a medium sized pot of salted water to boil, add the pasta, stir and cook over a medium heat for 4 minutes (it shouldn’t be fully cooked). Remove from the heat, strain and transfer to your baking dish. Set aside.TIP: While the pasta is cooking prepare the rest of the ingredients.
- Make sauce: In a medium sized saucepan melt 2 tablespoons of butter, add the flour and whisk in until fully incorporated and the mixture is creamy. Add some of the milk, stir and cook until the mixture thickens then add the rest of the milk. Add the stock (it can be warm) and continue cooking and whisking until the sauce starts bubbling. Cook for another minute or so then remove from the heat, whisk in the sour cream and adjust the seasoning if needed. Set aside and cover to keep it warm.
- Fry bacon: Fry the bacon in a large, non-stick pan over a medium heat for a few minutes until lightly browned and crispy. Transfer to a bowl leaving the fat in the pan.
- Prepare sprouts: Trim the brussels sprouts by cutting off the ends and removing any loose leaves. Cut the sprouts in half and place in a food processor (in 2 batches). Pulse until quite finely chopped being careful not to overblend the mixture.TIP: I like to use a food processor to shred the sprouts, as it’s quick and easy (also perfect for making brussels sprouts soup), but you can do this by hand, if preferred.
- Cook sprouts: Heat the pan with the bacon fat in it, add ½ tablespoon of butter, the brussels sprout mixture, garlic, and salt and pepper to taste. Cook over a low/medium heat for 5-6 minutes until the sprouts have reduced in volume and softened a little (make sure you don't overcook them). Towards the end of cooking stir in the thyme. Remove from the heat, adjust the seasoning to taste, if needed, and stir into the pasta.
- Assemble: Scatter the bacon over the top tucking into the mixture, top with the cheese then pour the sauce over the whole thing.
- Bake: Place in the centre of the oven and bake for 20 minutes. Remove from the oven and serve.
Notes
- Make sure your brussels sprouts are fresh – firm and without yellowing patches.
- Bake the dish as soon as you’ve assembled it.
- Best served immediately. Leftover brussel sprouts pasta bake can be refrigerated for up to 3-4 days. If necessary add a splash of milk and adjust the seasoning when reheating.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 57g | Protein: 24g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 927mg | Potassium: 807mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1620IU | Vitamin C: 97mg | Calcium: 343mg | Iron: 3mg