One skillet, 25 minutes, and zero regrets. This Brussels sprouts pasta is the kind of dish I make when I want something cozy, but still feel like I’m feeding my family something a little healthier.
It’s loaded with flavor—thanks to crispy bacon, caramelized Brussels sprouts, and tangy sun-dried tomatoes—and it all comes together fast.
Brussels Sprouts Pasta
I’ve made this on busy weeknights, lazy Sundays, and even for company (yes, it impresses!). If you're on the fence about Brussels sprouts, this might be the recipe that converts you.
Can I use frozen Brussels sprouts?
Fresh is best here since frozen ones tend to get mushy when sautéed.
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Ingredients
- Whole wheat spaghetti or linguine – I usually go with whole wheat for the extra fiber and that slightly nutty taste. But honestly, any long pasta works here. I’ve made this with fettuccine, and even bucatini once—it’s all good.
- Brussels sprouts – These are the star of the show. Trim and slice them nice and thin so they cook quickly and get those golden, crispy edges.
- Bacon – Adds a smoky, salty flavor and gives just enough fat to sauté the sprouts in. I like thick-cut when I have it, but regular works just fine too.
- Sun-dried tomatoes – Slice them up into little strips. Their sweet, tangy flavor brings a ton of depth to the dish. Use the kind packed in oil—they’re softer and more flavorful.
- Toasted pine nuts – These are optional, but I love the buttery crunch they add. Toast them quickly in a dry skillet until golden—takes just a couple minutes and makes a big difference.
- Salt and pepper – Just a pinch or two to finish things off. Since the bacon and cheese already bring salt, I go light at first and taste as I go.
- Sun-dried tomato oil – I always drizzle a little over the finished pasta. It adds that rich, savory flavor and ties everything together beautifully.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Brussels Sprouts Pasta
- Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta water before draining.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp. Set it aside on a plate and crumble once cooled.
- Sauté the Brussels: In the same skillet, use the bacon grease to cook the Brussels sprouts. Sauté for 6–8 minutes until tender and lightly browned.
- Add sun-dried tomatoes: Stir them into the Brussels and cook for another 1–2 minutes. Season with salt and pepper.
- Combine it all: Add the cooked pasta, parmesan, and a splash of pasta water to the skillet. Toss until everything is creamy and well coated.
- Top and serve: Sprinkle with crumbled bacon, pine nuts, extra parmesan, and a drizzle of that flavorful tomato oil.
Tips
- Add greens – A handful of baby spinach wilts perfectly into the mix.
- Switch up the pasta – Try it with penne or orecchiette if that’s what you’ve got.
- Don’t skip the tomato oil drizzle – It really ties everything together!
- Make it vegetarian – Just skip the bacon and sauté the sprouts in olive oil. Add mushrooms or a little smoked paprika if you want that savory depth.
- Reserved pasta water = liquid gold. Don’t skip this! It helps the sauce cling to the noodles and keeps things from drying out.
- Prep tip. You can slice your sprouts and chop your tomatoes in advance. That makes dinnertime even faster.
- Add a protein. I’ve tried it with leftover shredded chicken or shrimp. Both are delicious.
What to Serve With
This pasta is filling on its own, but here are a few ideas:
- Roasted asparagus or green beans
- A simple green salad with lemon vinaigrette
- Garlic bread or warm focaccia
Storing Leftover Pasta
Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of water or broth to bring back the creaminess.
More One-Pot Pasta Recipes
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Recipe Card
Brussels Sprouts Pasta with Bacon and Sun-Dried Tomatoes
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INGREDIENTS
- ½ pound spaghetti, or linguine, I like to use whole wheat
- 1 pound brussels sprouts , trimmed and thinly sliced
- 4-5 slices of bacon
- ⅓ cup sundried tomatoes, sliced
- ½ cup parmesan cheese, freshly grated + more for serving
- salt & pepper
- ⅓ cup pine nuts, toasted
- oil from sun dried tomatoes, for serving
INSTRUCTIONS
- Boil your pasta: Bring a big pot of water to a boil. Once boiling, salt the water generously and cook the pasta until just al dente. Don’t forget to save about a cup of the pasta water before draining.½ pound spaghetti
- Crisp the bacon: While the pasta cooks, sauté your bacon in a large skillet over medium-high heat until nice and crispy. Set aside on a paper towel and crumble once cooled.4-5 slices of bacon
- Cook the Brussels sprouts: In the same skillet (don’t clean it!), add the sliced Brussels right into that bacon grease. Sauté for about 6–8 minutes until softened and golden.1 pound brussels sprouts
- Add sun-dried tomatoes: Toss them in with the Brussels and sauté another minute or two. Season with salt and pepper.salt & pepper, ⅓ cup sundried tomatoes
- Toss it all together: Add your drained pasta to the skillet, along with the parmesan and a splash of the reserved pasta water. Toss everything until creamy and well combined. Use more pasta water if it looks dry.½ cup parmesan cheese
- Finish and serve: Top with crumbled bacon, toasted pine nuts, more parmesan, and a drizzle of sun-dried tomato oil. Serve right away!⅓ cup pine nuts, oil from sun dried tomatoes
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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