Autumn Harvest Pasta
A delicious pasta dish featuring roasted Brussels sprouts, crispy bacon, and tart cranberries, all tossed in a creamy sauce—perfect for autumn gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz farfalle pasta (or preferred shape)
- 1 lb Brussels sprouts, halved
- 6 strips bacon, chopped
- 1 cup dried cranberries
- 1/2 cup cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the Brussels sprouts and cut off any brown ends; slice them in half.
- Chop the bacon into bite-sized pieces.
- Spread the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15-20 minutes.
- Cook the pasta in a large pot of boiling salted water according to package instructions, reserving 1 cup of pasta water before draining.
- Cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
- Add a splash of cream to the skillet, scraping any bacon bits from the pan.
- Toss in the cooked pasta and reserved pasta water until the sauce reaches your desired consistency.
- Combine the roasted Brussels sprouts, bacon, and cranberries with the pasta.
- Serve immediately, topped with Parmesan cheese and extra cranberries.
Notes
For a vegetarian version, substitute bacon with turkey bacon or toasted nuts. Use coconut cream for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
Keywords: autumn pasta, comfort food, seasonal ingredients, Brussels sprouts, cranberries