Mushroom, Brussels Sprouts and Onion Pasta

This seasonal pasta recipe is packed with flavours and makes a delicious 30 minutes dinner recipe. It’s creamy, crunchy, sweet and savoury, so delicious and quick to make.


  • No brussels sprouts? Use any cabbage instead. 
  • No mushrooms? Try with aubergine, tomato, courgette or onions instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


10 Brussels sprouts

150 g Mushrooms (sliced)

1 Onion (sliced )

150 g Short pasta

3 Garlic cloves (chopped )

1 Lemon

1 tsp chilli flakes

Olive oil

Salt & pepper

2 tbsp Pomegranate seed


  1. Preheat the oven to 190 C/170 fan/5 gas mark. Cut the brussels sprouts in half and place in a baking tray.
  2. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. 
  3. Bring a large saucepan of salted water to the boil. Cook the pasta until al dente, reserve some of the pasta water, drain and set aside.
  4. Heat a large frying pan over medium-high heat. Add 2 tbsp olive oil, the onion, garlic, chilli flakes, mushrooms and lemon zest.
  5. Cook for 7-8 minutes, until fragrant.
  6. Add the pasta, 2-3 tbsp pasta water and the juice of 1 lemon. Toss well and season to taste with salt and pepper.
  7. Divide the pasta into plates, and top with the roasted brussels sprouts and pomegranate seeds.
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How to store

Store in an airtight container in the fridge for up to 3 days. 


Try pasta gratin with the leftovers! Add the pasta and veggies to a baking dish. Cover with grated cheese and bake until golden.