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5 from 1 vote

Chestnut, Cranberry, Stilton & Sprout Pasta

A winter warming treat, making best use of seasonal Brussels sprouts.
Servings: 1 person
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 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


  • 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.
  • Heat up the oil and butter and gently fry the sprouts, chestnuts and cranberries.  Meanwhile boil the pasta.
  • When the pasta is done, drain, stir into the sprout, chestnut and cranberry mix.    Serve immediately topped with the crumbled Stilton.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 424kcal | Carbohydrates: 42g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 424mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 7.3mg | Calcium: 143mg | Iron: 0.6mg