This lemony pasta is full of goodies like bacon, Parmesan cheese, mushrooms and Brussels sprouts. A creamy white wine sauce brings everything together.

Yield: Serves 4.



  • ​10 Brussels sprouts
  • 3 cups rotini pasta or other short pasta
  • 1 1/2 cups coarsely chopped bacon or pancetta
  • 2 tbsp salted butter
  • 2 tbsp extra-virgin olive oil
  • 3 1/2 cups diced mushrooms
  • 1 cup diced shallots
  • 4 cloves garlic, finely chopped
  • 1/4 tsp salt
  • 1 cup dry white wine
  • 1 cup whipping cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tsp grated lemon peel
  • Freshly grated Parmesan cheese*


  1. Cut off ends of Brussels sprouts; discard ends. Separate Brussels sprouts into leaves; discard cores. There should be about 2 cups leaves; set aside.
  2. Cook pasta according to package directions; drain and set aside.
  3. Meanwhile, sauté bacon in a large deep non-stick frypan over medium heat until browned and crisp. Remove from heat.
  4. Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off excess fat from frypan.
  5. Melt butter with oil in same frypan over medium heat. Add mushrooms and sauté until softened and lightly browned, about 2 - 3 minutes.
  6. Add shallots, garlic and salt; sauté until shallots are softened, about 3 minutes.
  7. Increase heat to medium-high. Return bacon to frypan. Add Brussels sprouts leaves and sauté for 30 seconds.
  8. Add wine and cook, stirring, for 1 minute.
  9. Add cream and stir to combine. Bring to a simmer and cook, stirring, until cream mixture is slightly reduced, about 3 minutes.
  10. Add 1/4 cup Parmesan cheese, lemon juice and lemon peel; stir to combine. Add pasta and toss to combine; cook, stirring, until pasta is heated through.
  11. Serve topped with additional Parmesan cheese.
Nutritional analysis per serving:

973 calories, 61.3 g fat, 36.5 g protein, 60.3 g carbohydrate, 5.5 g fibre, 1641 mg sodium

*Ingredient not included in nutritional analysis.