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Chestnut, Cranberry, Stilton & Sprout Pasta
A winter warming treat, making best use of seasonal Brussels sprouts.
Servings: 1 person
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes 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