If you’re craving a quick, comforting dish that still feels fresh and zingy, look no further than Jamie Oliver Brussel Sprout Pasta. It’s got a creamy, garlicky base, little pops of chili heat, and salty umami from anchovies and capers. The Brussels sprouts bring in a satisfying crunch and sweetness that balances everything out. I made this on a whim one weeknight and couldn’t believe how much flavour it packed in under 30 minutes! (inspired by Jamie Oliver)
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 Jamie Oliver Brussel Sprout Pasta
Cook the Pasta: Start by boiling your spaghetti in well-salted water, just as the packet instructs. While it cooks, scoop out about 125ml (1/2 cup) of that starchy water before draining the rest. Trust me, you’ll want it later for a beautifully emulsified sauce.
Make the Sauce: In a large pan, heat your olive oil over medium-high. Toss in the sliced garlic and gently fry for about two minutes until it turns golden and fragrant. Add the chilli, anchovies, and capers, stirring them through for about a minute. The anchovies should melt right into the oil, creating a savoury base. Next, pour in the white wine and let it bubble away for two minutes to reduce just slightly.
Cook the Veg: Now it’s time to add those Brussels sprouts (and Kalettes if you’re lucky enough to have them). Stir them into the sauce and let them cook for about three minutes. They should soften a bit but still hold their shape and a touch of bite.
Combine Pasta and Finish: Toss your drained pasta right into the pan, along with the reserved cooking water. Mix everything thoroughly so that the pasta is well coated. Then stir in the lemon zest and juice, an extra drizzle of olive oil, and your parmesan. You’ll notice the sauce become creamy and clinging. That’s the magic of pasta water and good cheese.
Serve: Plate it up and finish with a handful of fresh basil and an extra sprinkle of parmesan. Serve immediately while it’s hot and fragrant.
Why I Love This Recipe
I made this recipe on a chilly Wednesday night when I had a bag of Brussels sprouts and no clue what to do with them. What came out was this cozy, savoury pasta that felt both indulgent and nourishing. My partner, who usually side-eyes sprouts, went in for seconds! The combo of chilli and lemon gives it such a unique lift.
Recipe Tips
- Slice the sprouts thinly so they cook quickly and meld into the pasta.
- Don’t skip the anchovies – they’re not fishy, just full of depth and flavour.
- Use a good dry white wine, like Sauvignon Blanc, to avoid a sweet sauce.
- Reserve your pasta water – it helps bind everything into a silky sauce.
- Add the lemon right at the end to keep that fresh brightness.
How To Store This Jamie Oliver Brussel Sprout Pasta
At Room Temperature: Leave out for no more than two hours before transferring to the fridge.
In the Fridge: Once cooled, place in an airtight container and keep in the fridge for up to 3 days.
In the Freezer: Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating: Add to a pan with a splash of water or olive oil. Heat gently over medium, stirring often, until hot through.
Nutrition Facts (per serving)
- Calories: 525
- Carbs: 60.5g
- Protein: 22.2g
- Fat: 20.5g
- Sugar: 7.1g
- Fibre: 11.8g
- Sodium: Approx. 780mg
Let’s Answer a Few Questions!
Can I make this vegetarian? Totally! Just skip the anchovies and maybe add a dash of soy sauce or miso for that umami hit.
What if I don’t have white wine? You can use a splash of veggie stock and a squeeze of extra lemon juice instead.
Is wholemeal spaghetti necessary? Not at all. Use any pasta you like—penne, linguine, or even gluten-free if needed.
Can I prep this ahead? Sure thing. Make the sauce in advance and just cook the pasta fresh when you’re ready to eat.
Do I need to use both Brussels sprouts and Kalettes? Nope, just one is fine. Use what you have on hand.
Try More Recipes:
- Jamie Oliver Turkey Pasta
- Jamie Oliver Turkey And Bacon
- Jamie Oliver Turkey Kofta
- Jamie Oliver Turkey Drumsticks
Jamie Oliver Brussel Sprout Pasta
Course: DinnerCuisine: Italian2
servings10
minutes20
minutes525
kcalA quick, zesty pasta with Brussels sprouts, garlic, chilli, and parmesan—full of flavour and weeknight-friendly.
Ingredients
180g 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 and dried
125ml dry white wine
400g thinly sliced Brussels sprouts and/or Kalettes
Zest and juice of 1 lemon
30g finely grated parmesan, plus extra to serve
Fresh basil leaves, to serve
Directions
- Cook pasta in salted water as per packet instructions. Reserve 125ml of cooking water, then drain.
- In a large pan, heat olive oil. Fry garlic until golden, then add chilli, anchovies, and capers. Cook for 1 minute.
- Add white wine, simmer for 2 minutes.
- Stir in Brussels sprouts and/or Kalettes. Cook 3 minutes.
- Add drained pasta and reserved water. Toss well.
- Stir in lemon zest, juice, a drizzle of oil, and parmesan until creamy.
- Serve hot with fresh basil and extra parmesan.
Notes
- Slice the sprouts thinly so they cook quickly and meld into the pasta.
- Don’t skip the anchovies – they’re not fishy, just full of depth and flavour.
- Reserve your pasta water – it helps bind everything into a silky sauce.
- Add the lemon right at the end to keep that fresh brightness.