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Shredded sprout and bacon spaghetti

Shredded sprout and bacon spaghetti


Use up leftover sprouts in this speedy spaghetti dish with crispy bacon and crumbled Stilton

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    2797kj 668kcal
  • Fat
    High 47%
  • Saturates
    High 66%
  • Sugar
    Low 6%
  • Salt
    High 52%

% of adult’s reference intake | Carbohydrates per serving : 60g

Bring Co-op to your front door

Big Bag Option


  • 300g Co-op spaghetti
  • 1 tbsp Co-op olive oil
  • 6 rashers Co-op Irresistible British smoked bacon rashers, chopped
  • 200g Co-op British Brussels sprouts, shredded
  • 100ml turkey or chicken stock
  • 2 garlic cloves, finely chopped
  • 4 tbsp Co-op reduced fat crème fraîche
  • 120g Co-op Irresistible blue Stilton®
  • 40g leftover nuts, toasted and chopped (we used pecan)


  1. Cook the spaghetti according to the pack instructions
  2. While it’s cooking, heat the oil in a frying pan and cook the bacon for 3-4 mins, until just golden
  3. Add the sprouts and half the stock, then cook for another 3-4 mins to soften Stir in the garlic and cook for another minute
  4. Drain the spaghetti and add to the pan, along with the remaining stock and the crème fraîche
  5. Season, then stir well to combine
  6. Crumble over the cheese and sprinkle with the toasted nuts to serve

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