Bacon, Brussels sprouts and mushroom linguine

    40 min

    I am always looking for new ways to use Brussels sprouts. People always claim they had Brussels sprouts once and hated them, but I have converted several people with this recipe. I think the bacon helps. For kids or people who claim to not like Brussels sprouts, try shredding them to tone down the flavour a bit.

    1 person made this

    Serves: 6 

    • 450g linguine
    • 2 tablespoons olive oil, or as needed
    • 450g bacon, cut into bite-size pieces
    • 1/2 teaspoon dried rosemary
    • 675g crimini mushrooms, sliced
    • salt and ground black pepper to taste
    • 675g Brussels sprouts, trimmed and chopped
    • 40g grated Parmesan cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Cook linguine until tender yet firm to the bite, about 11 minutes; drain pasta, reserving some of the pasta water. Return pasta to the pot and toss with olive oil to coat.
    2. Place bacon in a large pan and cook until bacon begins to crisp, about 10 minutes. Drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
    3. Stir mushrooms, salt and black pepper into bacon mixture. Add Brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. Pour some of the reserved pasta water into bacon mixture to moisten; add linguine and Parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. Season with salt and pepper.

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    Reviews in English (5)


    Simple dish, great for weeknight supper. I added 3 cloves of garlic and 2 shallots to the bacon mixture for an added boost of flavor.  -  12 Feb 2014  (Review from Allrecipes US | Canada)


    I love all the ingredients but somehow this was bland. I added garlic powder, maybe some extra salt would help.  -  24 Oct 2017  (Review from Allrecipes US | Canada)


    Used spinach noodles (which the ladies in my church make each year for our bazaar). After dishing it up, we topped it off with olive oil and Italian Seasoning. YUM! This is a keeper.  -  21 Nov 2017  (Review from Allrecipes US | Canada)

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