Creamy Brussels Sprouts Pasta Bake

Creamy Brussels Sprouts Pasta Bake


5 mins 


20 mins 


Combining Hellmann’s Real Mayo with Brussel sprouts, garlic and basil, this winter warmer will delight all. Created in partnership with Mimi @beatthebudget


  • 5 tablespoon Hellmann's Real Mayonnaise
  • 160 grams cheddar
  • 300 grams Brussels sprouts thinly sliced, stiff stems removed
  • 1 onion finely diced
  • 500 grams pasta shells (conchiglie)
  • basil or parsley finely chopped to serve
  • 1 tablespoon Dijon mustard
  • 400 ml water
  • 1 tablespoon olive oil
  • salt and pepper to taste

  1. Amount per Serving
Title Amount per Serving
Energy 598.767 kcal
Protein 22.763 g
Sugar 6.112 g
Fibre 5.678 g
Fat 18.876 g
Saturated fat 7.033 g


  1. Preheat grill to 200°C.

  2. To an oven-safe, deep frying pan, add olive oil and the Brussels sprouts and heat over a medium/high heat. Season with salt and pepper and fry for 3 minutes.

  3. Meanwhile, add your pasta to salted boiling water. Timer set to 2 minutes less than the packet states.

  4. Once the Brussels have taken on some colour, reduce the heat to medium/low and add the onions into the pan. Fry for 5 more minutes, adding the garlic for the final minute of fry time.

  5. Next, add the Hellmann’s mayonnaise, 100g of cheddar and Dijon mustard into the pan. Slowly stir in 400ml of pasta water.

  6. Transfer the undercooked pasta into the pan and stir to combine, continuing to heat over medium/low. The pasta water should thicken into a cheesy glossy sauce.

  7. Top with 60g of cheddar and pop under the grill for 6-8 minutes, or until the cheese is melted and golden. Top with fresh parsley/basil and season with lots of black pepper. Enjoy!