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Creamy Brussel Sprout Spaghetti
Cooking time
Prep time
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.
Cooking time
Prep time
Servings4 portions
