This easy Brussels sprout pasta by Jamie Oliver is a quick and wholesome meal, perfect for weeknights. It’s creamy, zesty, and packed with flavour from garlic, chilli, and anchovies. You can use all Brussels sprouts if Kalettes aren’t available. Finished with parmesan and basil, it’s a comforting dish with a fresh twist.
Ingredients Needed
- 180g (6.3 oz) dried wholemeal spaghetti
- 2 tbsp olive oil, plus extra for drizzling
- 2 garlic cloves, thinly sliced
- 1 long red chilli, thinly sliced
- 4 anchovy fillets, chopped
- 1 tsp baby capers (rinsed, drained, and patted dry)
- 125ml (1/2 cup) dry white wine
- 400g (14 oz) thinly sliced Brussels sprouts and/or Kalettes
- Zest and juice of 1 lemon
- 30g (1/3 cup) finely grated parmesan, plus extra to serve
- Fresh basil leaves, to serve
How To Make Brussel Sprout Pasta
- Cook the pasta: Boil spaghetti in salted water as per packet instructions. Drain and save 125ml (1/2 cup) of the cooking water.
- Make the sauce: Heat olive oil in a large pan over medium-high heat. Add garlic and cook for 2 minutes until golden. Add chilli, anchovies, and capers, stir for 1 minute. Pour in wine and simmer for 2 minutes to reduce slightly.
- Cook the veg: Add sliced Brussels sprouts (and Kalettes if using) to the pan. Stir and cook for 3 minutes until slightly softened.
- Combine pasta and finish: Add drained pasta and the reserved cooking water. Toss everything together. Stir in lemon zest and juice, a drizzle of olive oil, and parmesan until creamy.
- Serve: Top with fresh basil and extra parmesan. Serve hot.
Recipe Tips
- Slice the sprouts thinly: Thin slices cook faster and mix better with the pasta, giving you a soft texture with no raw crunch.
- Don’t skip the anchovies: They melt into the sauce and add a deep, salty flavour – you won’t even taste fish.
- Use dry white wine: It adds a rich taste to the sauce. Avoid sweet wines for best results.
- Reserve pasta water: It helps the sauce stick to the pasta and makes it creamy without using cream.
- Add lemon at the end: Lemon juice and zest lift the flavours and keep the dish tasting fresh, not heavy.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Brussels sprout pasta cool until it reaches room temperature. Place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Let the pasta cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Add the pasta to a pan with a splash of water or olive oil. Heat over medium for about 5–7 minutes, stirring often, until warmed through.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 525
- Total Fat: 20.5g
- Saturated Fat: 5g
- Total Carbohydrate: 60.5g
- Dietary Fiber: 11.8g
- Sugars: 7.1g
- Protein: 22.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Turkey Pasta
- Jamie Oliver Turkey And Bacon
- Jamie Oliver Turkey Kofta
- Jamie Oliver Turkey Drumsticks
Jamie Oliver Brussel Sprout Pasta
Description
This easy Brussels sprout pasta by Jamie Oliver is a quick and wholesome meal, perfect for weeknights. It’s creamy, zesty, and packed with flavour from garlic, chilli, and anchovies. You can use all Brussels sprouts if Kalettes aren’t available. Finished with parmesan and basil, it’s a comforting dish with a fresh twist.
Ingredients
Instructions
- Cook the pasta: Boil spaghetti in salted water as per packet instructions. Drain and save 125ml (1/2 cup) of the cooking water.
- Make the sauce: Heat olive oil in a large pan over medium-high heat. Add garlic and cook for 2 minutes until golden. Add chilli, anchovies, and capers, stir for 1 minute. Pour in wine and simmer for 2 minutes to reduce slightly.
- Cook the veg: Add sliced Brussels sprouts (and Kalettes if using) to the pan. Stir and cook for 3 minutes until slightly softened.
- Combine pasta and finish: Add drained pasta and the reserved cooking water. Toss everything together. Stir in lemon zest and juice, a drizzle of olive oil, and parmesan until creamy.
- Serve: Top with fresh basil and extra parmesan. Serve hot.
Notes
- Slice the sprouts thinly: Thin slices cook faster and mix better with the pasta, giving you a soft texture with no raw crunch.
- Don’t skip the anchovies: They melt into the sauce and add a deep, salty flavour – you won’t even taste fish.
- Use dry white wine: It adds a rich taste to the sauce. Avoid sweet wines for best results.
- Reserve pasta water: It helps the sauce stick to the pasta and makes it creamy without using cream.
- Add lemon at the end: Lemon juice and zest lift the flavours and keep the dish tasting fresh, not heavy.
Jamie Oliver Brussel Sprout Pasta