5 from 5 votes
Chestnut, Cranberry, Stilton & Sprout Pasta
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A winter warming treat, making best use of seasonal Brussels sprouts.

Course: Main meal
Cuisine: Pasta, Vegetables
Keyword: pasta, winter pasta
Servings: 1 person
Calories: 424 kcal
Author: Helen Best-Shaw
  • 4 or 5 Brussels sprouts sliced
  • 0.5 tbsp oil
  • 10 g butter
  • 3 -4 Chestnuts Ready cooked and sliced
  • 20 cranberries A small handful, or a spoon of leftover cranberry sauce
  • 50 g pasta
  • A slither of Stilton - crumbled
  • Salt & Pepper to taste
  1. Finely shred the sprouts, if they have not been cooked place in a sieve and pour a kettle of boiling water over to soften them.
  2. Heat up the oil and butter and gently fry the sprouts, chestnuts and cranberries.  Meanwhile boil the pasta.
  3. When the pasta is done, drain, stir into the sprout, chestnut and cranberry mix.    Serve immediately topped with the crumbled Stilton.
Nutrition Facts
Chestnut, Cranberry, Stilton & Sprout Pasta
Amount Per Serving
Calories 424 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 424mg 18%
Potassium 175mg 5%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 2g
Protein 12g 24%
Vitamin A 8.8%
Vitamin C 8.8%
Calcium 14.3%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.