Cheesy Brussels Sprouts and Turkey Bacon Pasta

“I don't know why I love brussels sprouts, but I do. I always challenge myself to find new ways to cook it. And I planted brussels sprouts seeds in my mini garden for the first time...I can't wait to see if they actually grow!”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the bacon liberally with black pepper. I love Turkey Bacon but it needs the extra kick of pepper.
  2. Heat a large skillet over medium heat. Add bacon, and cook until crisp (about 6-8 minutes). Watch the bacon and turn frequently. I find that Turkey bacon burns much easier than regular as it has less fat.
  3. Once the bacon is finished cooking, remove bacon from the pan with a slotted spoon and drain on paper towels. Add enough olive oil to the skillet to total about 2 Tablespoons. Add garlic, shallots, and sprouts. Season with salt and pepper.
  4. Cook for about 3 minutes, or until the sprouts begin to brown. Add the stock. Season again with salt and pepper. Cook about 10-12 minutes or until most of the liquid has been absorbed.
  5. In the meanwhile, bring a large pot of water to a boil, add salt, and cook the pasta according to the manufacturer's directions. Be careful not to over cook.
  6. Drain but reserve about 1/2 cup of the cooking water. Return pasta to the pot. Stir in brussels sprouts mixture, cooking liquid, cheese, sage, and bacon. Drizzle with a bit of olive oil. Stir until well combined.
  7. Serve along side your favorite main dish or as a main dish on its own.

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