Brussels Sprout and Pancetta Pasta Bake

Name: Brussels Sprout and Pancetta Pasta Bake
Cook time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 300g Brussels sprouts; 1 tbsp olive oil; 140g diced pancetta; 150g dried pasta; 25g butter; 20g plain flour; 400ml milk; 1 tbsp Dijon mustard; 100g crème fraiche; 125g cheddar; 10g fresh chives

13 steps

Cook:30min

Updated at: Thu, 17 Aug 2023 05:09:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1354.4 kcal (68%)

Total Fat88.7 g (127%)

Carbs90.3 g (35%)

Sugars17.2 g (19%)

Protein51.4 g (103%)

Sodium1931.1 mg (97%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gbrussels sprouts

1 Tbspolive oil

140gdiced pancetta

150gdried pasta

25gbutter

20gplain flour

400mlmilk

1 Tbspdijon mustard

100gcrème fraiche

125gcheddar

10gfresh chives

Instructions

Roast your sprouts

Step 1

Preheat the oven to 200°C (390°F). Put a medium saucepan of water over a high heat, add a lid and bring to a boil. Season with salt - this will be for the pasta later.

Step 2

Cut 300g (10.6oz) of spouts into quarters lengthwise and chuck them into a 20x20cm (7.9x7.9in) roasting dish. Add 1 tbsp of oil and 140g (4.9oz) of pancetta, then mix well.

Step 3

Roast in the oven for 8-10 minutes, until soft and golden. You can get on with the pasta while you wait.

Cook your pasta

Step 4

Tip 150g (5.3oz) of pasta into the pan of boiling water. Cook for 8-10 minutes, until soft with a slight bite. Once cooked, drain through a colander and return the pasta to the pan. You can get on with your sauce while you wait.

Make your sauce

Step 5

Chuck 25g (0.9oz) of butter into another medium saucepan and place it over a medium heat.

Step 6

Let it melt and foam, then chuck in 20g (0.7oz) of flour. Cook for 2-3 minutes, until the mix resembles wet sand.

Step 7

Pour 400ml (13.5floz) of milk into the pan a little at a time, stirring well after each addition to form a smooth sauce.

Step 8

Reduce the heat to low and continue to simmer for a further 4-5 minutes, until a spoon is pulled through the sauce and the bottom of the pan can be seen for 2-3 seconds.

Step 9

Dollop in 1 tbsp of mustard and 100g (3.5oz) of crème fraiche. Grate in 100g (3.5oz) of the cheese, then season to taste with salt and pepper. Continue to stir until the cheese has melted.

Assemble and bake

Step 10

Tip the cooked and drained pasta into the sauce along with 3/4 of the roasted sprouts and pancetta, then give everything a good mix.

Step 11

Transfer the remaining sprouts and pancetta onto a small plate and tip the pasta mix into the roasting dish. Top with the reserved sprouts and pancetta, then grate over the remaining 25g (0.9oz) of cheese.

Step 12

Bake for 7-10 minutes, until golden and bubbling. Chop 10g (0.4oz) of chives, then wash up your board, knife, grater and pan from earlier.