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.

This brussels sprouts pasta bake is made using just a handful of ingredients and a delicious way of enjoying this winter vegetable. The sprouts are cooked briefly with garlic and bacon then combined with precooked pasta and baked together in a simple white sauce. Preparation is quick and both the brussels sprouts and the creamy sauce can be cooked while you are waiting for the pasta to boil.

This pasta with brussels sprouts contains a moderate amount of cheese, which adds depth of flavour without too many calories. It’s tasty, nutritious and requires little effort. Ready in only about 45 minutes!

What makes this recipe special

This brussel sprout pasta bake uses an easy method to ensure the sprouts retain their flavour, colour (see photos) and do not become overcooked, grey and soggy. Instead of boiling the sprouts whole I shredded them before sauteing briefly until slightly softened and then combining with the creamy pasta.

This method is not only quick and easy, it ensures the sprouts are perfectly cooked and the flavour is distributed evenly throughout the dish.

Brussels sprouts pasta bake ingredients and substitutions

• Brussels sprouts: use firm sprouts with no yellowing or dry leaves.
• Pasta: I used fusilli, but penne pasta is also suitable. I do not recommend using small pasta shapes.
• Bacon: you can use pancetta or even finely chopped Polish smoked kiełbasa instead. Use streaky rather than back bacon (UK).
• Garlic.
• Cheese: I used gruyere, but another strong cheese that melts well, such as cheddar, can be used instead. If you prefer parmesan or pecorino, etc, I recommend stirring these into the sauce (they don’t melt as well). Adjust the amount of cheese according to your preference.
• Herbs: I used thyme, but Italian herbs are a good alternative.
• For the sauce: flour, butter, milk, stock and sour cream.
• Salt and pepper: to taste. I used green peppercorns for added flavour but you can use any pepper.

*Note: Scroll down to the bottom of the post for vegan alternatives.

Step-by-step recipe instructions

1. Preheat the oven to 375F/190C/170 fan/gas mark 5.

2. 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.

3. Make sauce: In a medium sized saucepan melt the 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.

4. 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.

5. 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.

6. 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 (be sure not to 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.

7. Assemble: Scatter the bacon over the top tucking into the mixture, top with the cheese then pour the sauce over the whole thing.

8. Bake: Place in the centre of the oven and bake for 20 minutes. Remove from the oven and serve.

Serving suggestions

This creamy pasta with brussels sprouts and bacon is delicious on its own but can also be served with a crunchy salad. It also makes a fantastic side dish perfect with salmon, such as pistachio crusted salmon, as well as chicken, including breaded chicken roll-ups and mushroom stuffed chicken.

Can I prepare brussels sprout pasta ahead

You can prepare individual components of this dish ahead, but I do not recommend assembling the entire recipe in advance, as the pasta would absorb the sauce and become soggy.

Instead, you can boil the pasta, shred the brussels sprouts, and refrigerate in separate airtight containers overnight (make sure the pasta has cooled completely before refrigerating).

You can also make the white sauce, cool completely, cover and refrigerate overnight.

When you are ready to assemble this creamy brussels sprouts pasta fry the bacon and cook the sprouts as in Steps 4-6, heat the sauce then put everything together and bake.

How to make this recipe vegan

You can easily veganise this pasta bake with brussels sprouts by making the following substitutions:

• Use plant-based cheese (one that melts well) and nutritional yeast, if you can get it.
• Omit the bacon and use about ½ teaspoon of smoked paprika and more nutritional yeast or plant-based cheese.
• Use almond or soy milk instead of dairy milk, and plant-based spread instead of butter.
• Either omit the sour cream or use vegan yogurt instead.

How to make a quicker version of this recipe

I like to oven-bake this dish, which allows all the flavours to fully develop. However, you can prepare this brussels sprouts pasta recipe even quicker by making a few easy adjustments to the preparation method.

1. Cook the pasta according to the package instructions (it should be fully cooked but still a little al dente).
2. Make the sauce as per Instructions reducing the liquids (milk, stock or both) by about 1 cup (240ml). This will create a thicker sauce.
3. Cook the shredded brussels sprouts a little longer (being careful not to overcook them), then combine with the pasta, bacon, sauce, sprinkle with cheese and serve.

Top tips

• 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 brussels 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.

See also these other easy meals as well as more pasta recipes!

Recipe

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.