Sprouts are seriously underrated as a great vegetable for flavour, contrast and texture. Treated well, they are nothing like the grey, bitter and soggy veggies we all despised as kids. Trim the ends and outer leaves, pan fried and they are ready in only a couple of minutes.
300g dried pasta (any kind is fine)
150g Brussel sprouts, ends trimmed and cut in half
2 rashers bacon, diced
1 cup button mushrooms, sliced
1 small can cream of mushroom soup
Parmesan cheese to serve (optional)
- Bring a pot of water to the boil and cook pasta according to directions. Drain well and set aside.
- Heat a large pan over medium high heat with a drizzle oil. Add the sprouts and toast lightly before adding the bacon and mushrooms, sauté for a further 3-4 minutes or until mushrooms have softened and bacon is lightly browned.
- Stir through cream of mushroom soup and season well with salt and pepper. Reduce sauce until slightly thickened, add pasta and heat through.
- Scatter with Parmesan and serve.
- Using soup as a base is a great way to add loads of flavour with only one ingredient, be careful adding salt as concentrated soups are often high in salt to begin with.
- Bacon can be omitted for a vegetarian option
- Any kind of mushroom can be used, soaked dried mushrooms work well if on the road
- Broccoli can be used in place of sprouts, add to the pasta cooking water for the final 2 minutes of cooking pasta