I’ve never had brussels sprouts in pasta but it works and we loved it! If you are looking for a simple pasta dish to make during the week, this one hits the spot and is delicious!
Roasted Brussels Sprouts and Pancetta Pasta
Roasted Brussels Sprouts and Pancetta Pasta
Easy, delicious, the perfect weeknight dinner.
Ingredients
Brussels Sprouts
- 2 cup Brussels Sprouts halved
- EVOO
- salt and pepper
Pasta
- ¼ lb pancetta (you can use more) chopped
- 1 yellow onion chopped
- 3 gloves garlic chopped
- 1 cup chicken stock
- 2-3 tbsp half & half or cream or milk
- ½ cup parmesan cheese grated
- 1 lb pasta (whole wheat penne)
Instructions
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Gather all the ingredients, brussels sprouts, EVOO, salt & pepper, pancetta, onion, garlic, chicken stock, cream, parmesan cheese, and pasta
Brussels Spouts
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Preheat oven to 425°
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Line a baking sheet with foil. Halve the brussels sprouts and put on a lined baking sheet. Drizzle EVOO and salt and pepper over the brussels sprouts. Mix together to combine. Roast in the oven for 25 minutes.
Pasta
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Heat a pot of water and once boiling cook the pasta to al dente, 8 mins and then drain the water.
Pancetta Mixture
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While the brussels sprouts are roasting and the pasta is cooking, get out a large pot and sprinke in some EVOO and heat over med-hi heat. Once the oil is hot add in chopped pancetta and cook until crispy for about 8 mins.
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Add in chopped onion and saute for 5 mins until soft. Then add in the garlic and saute for another 2 mins.
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Next, stir in stock and de-glaze the pan. Reduce the heat to low and simmer for a few minutes.
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When you are ready to serve, stir in the splash of cream and combine into the pancetta mixture. Then add in the hot pasta.
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Remove Brussels sprouts from the oven and toss into the pasta and combine all together.
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Sprinkle grated parmesan on top of mixture. Serve & Enjoy!
Recipe Notes
The original recipe can be found on the Mix and Match Mama Blog, HERE.