Life’s a Feast: Brussels sprout & bacon linguini w/ roast garlic & sage cream


PREP TIME: 12 mins

COOK TIME: 55 mins

SERVES: 4-5 people

Brussels sprouts often get a bad rap. Doesn’t seem to matter whether you saute these little morsels with bacon or roast them with olive oil and lemon, they still seem to end up on the side of the plate, not the centre.

But not with this recipe. Brussels sprouts are the star of the dish, and combine perfectly with the roasted garlic bulb, which adds a sweet, caramelised flavour that suits this dish.

I have managed to convert my kids to enjoying them with this recipe, so for me that’s a big win. Enjoy this comforting dish!


1 whole bulb garlic

200ml cream

400g linguini

5 rashers of streaky bacon (or use pancetta for a better result, just little pricey)

2 tablespoons olive oil

1 medium onion, thinly sliced

10 sage leaves

100ml white wine

500g Brussels sprouts

1/3 cup grated parmesan

2 tablespoons lemon juice

1/2 teaspoon paprika

1/2 teaspoon salt


1.Pre-heat oven to 180degC. Cut off the top of the bulb so the flesh of the garlic is exposed. Drizzle a little olive oil over the bulb then season with salt. Cover with foil and roast in the oven for about 40 minutes until the cloves are softened and starting to turn brown.

2.Wash and then finely slice your Brussels sprouts and set aside. Thinly slice your bacon.

3.Cook your pasta according to the pack, drain and drizzle with a little olive oil and set aside.

4.Take your garlic out of the oven and let cool for a bit then squeeze the flesh into the 200ml of cream. Thoroughly combine (if you don’t want to use all the garlic, pop leftover into fridge for later use).

5.Pour the olive oil into a large pan and heat to a medium-high heat. Add the bacon and cook for 2-3 minutes until starting to go golden then remove from pan with slotted spoon. Turn the same pan down to a medium heat, add the onions and cook 4-5 minutes until softened and turning translucent. Add in the sage and return the bacon to the pan and turn up the heat a little.

6.Cook for a further 2 minutes then add the wine and let it reduce by half before adding the sliced Brussels sprouts. Thoroughly combine with the other ingredients in the pan and cook for about 2 minutes until it has softened a little.

7.Next pour in the garlic cream and stir through the mix. Add the lemon juice, parmesan and paprika and taste and season with about half a teaspoon of salt (taste and add a little more if necessary).

8.Add your cooked pasta and thoroughly combine before dividing evenly amongst four bowls. Grate a little more parmesan over the top if you desire.