This recipe uses the very best new season brussels sprouts to create a delicious, creamy, pasta for a quick weeknight dinner or a fast weekend brunch!
20 Minutes. A fantastic Autumn pasta.
150g Free range bacon
8 medium Brussels sprouts
100g Creamed cheese
2 tablespoon parmesan cheese
1/2 bunch chives
Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes until al dente. Reserve 1/2 cup of pasta water. Drain and set aside.
Prepare veg & bacon
Trim the woody end of the Brussels sprouts. Shred some of the Brussels, halve some and quarter others to create a nice mix of shapes and sizes. Finely slice the bacon. Finely chop the chives.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Cook bacon for 3 – 4 minutes until crispy. Add all the Brussels and sauté for 4 – 5 minutes. Add reserved pasta water and cream cheese. Season with pepper and a little salt. Stir well to combine. Add pasta and combine well. Remove from heat.
Serve pasta onto plates and top with sauce. Finish with parmesan and chives.
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