Creamy Brussels Sprout Pasta Bake

TOTAL RECIPE COST: £4.13 COST PER PORTION: 83p MAKES: 5

YOU WILL NEED:

† 5 tbsp Hellmann’s Real

Mayonnaise

† 100g+60g Cheddar

† 300g Brussels sprouts, thinly sliced, with stiff stems removed

† 1 onion, finely diced † 3 cloves of garlic,

minced

† 500g pasta shells

(conchiglie)

† Fresh basil or parsley,

finely chopped to serve † 400ml pasta water

† 1 tbsp Dijon mustard

1

Preheat grill to 200°C. 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 then fry for three minutes.

2

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

3

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

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

5

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.

6

Top with 60g of Cheddar and pop under the grill for six to eight minutes, or until the cheese is melted and golden. Top with fresh parsley/basil and season with lots of black pepper. Enjoy!

TOP TIP: This recipe is so versatile when it comes to using up your leftover veggies.

Vegetables that would work well in place of Brussels sprouts include broccoli, cauliflower, green beans, spinach, rocket – most greens would work!