Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Creamy Brussel Sprout Spaghetti

  • 25 minutes
  • Prep time10 minutes
  • Servings4 portions
recipe image Creamy Brussel Sprout Spaghetti


  • 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

Nutritional facts

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


  1. Cook the spaghetti according to packet instructions, drain and return to the pan.
  2. 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.