Creamy Brussel Sprout Spaghetti
Cooking time15 minutes
Prep time10 minutes
Servings4 portions
Ingredients
- 300 g spaghetti
- 1 tbsp olive oil
- 200 g smoked pancetta
- 2 garlic cloves finely chopped
- 2 tsp thyme leaves
- 200 g Brussels sprouts finely sliced
- 100 ml white wine
- 150 ml Elmlea double cream
- 100 g frozen peas
- pinch nutmeg
| Energy (kcal) | 499 kcal |
| Energy (kJ) | 2088 kJ |
| Protein (g) | 13.5 g |
| Carbohydrate incl. fibre (g) | 65.7 g |
| Carbohydrate excl. fibre (g) | 60.3 g |
| Sugar (g) | 4.5 g |
| Fibre (g) | 5.3 g |
| Fat (g) | 18.7 g |
| Saturated fat (g) | 9.4 g |
| Unsaturated fat (g) | 8.0 g |
| Monounsaturated fat (g) | 6.6 g |
| Polyunsaturated fat (g) | 1.4 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 51 mg |
| Sodium (mg) | 59 mg |
| Salt (g) | 0.15 g |
| Vitamin A (IU) | 1419 IU |
| Vitamin C (mg) | 43.9 mg |
| Calcium (mg) | 70 mg |
| Iron (mg) | 2.16 mg |
| Potassium (mg) | 434 mg |
Instructions
- Cook the spaghetti according to packet instructions, drain and return to the pan.
- While the pasta cooks, heat the olive oil in a frying pan over a medium heat, add the pancetta and fry until crispy. Add the garlic, thyme and brussels and fry for a further 5mins. Add the white wine and reduce by half before adding the Elmlea Double and peas. Simmer for 5mins. Season to taste with sea salt, black pepper and a pinch of nutmeg before mixing into the pasta.
