I can’t help but feel rather sorry for brussels sprouts. For unlike some of their more revered vegetable counterparts, they seem to be misjudged. Sure, when boiled to extinction they may be a tad tasteless, but when they feature in a flavoursome bacon-laden pasta, well they are rather delicious indeed!

Pasta doesn’t feature too often in our household, but when it does I like to make it special. And this brussels sprout and bacon pasta ended up being just that. Special.

Brussels sprouts, bacon, garlic and lemon, stirred through fusilli, resulting in a quick and easy weeknight meal.

Fresh, light and full of flavour!

Print Recipe

Brussels Sprout and Bacon Pasta

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tbs olive oil
• 100 g bacon sliced thinly
• 1 tbs olive oil
• 100 g brussels sprouts shredded
• 1 tsp minced garlic
• 1/2 tsp chilli flakes
• 1 lemon zested and juiced
• 200 g fusilli pasta cooked to packet directions (reserving 1/2 cup of the cooking liquid)

To serve

• Parmesan cheese

Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 1 tbs olive oil 100 g bacon sliced thinly 1 tbs olive oil 100 g brussels sprouts shredded 1 tsp minced garlic 1/2 tsp chilli flakes 1 lemon zested and juiced 200 g fusilli pasta cooked to packet directions (reserving 1/2 cup of the cooking liquid) To serve Parmesan cheese

Instructions

1. Preheat fry pan over a medium heat. Cook the bacon until golden brown, then set aside in a bowl lined with paper towel.
2. Heat oil in the same frypan. Add the brussels, garlic and chilli, and cook - stirring - for 5 minutes or until the sprouts have softened.
3. Return the bacon to the pan, along with the cooked pasta and reserved cooking liquid. Add the lemon juice and zest, and stir until heated through.
4. Season, and serve with parmesan cheese.

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