Posted in Gardening, Recipes

Winter veggies pasta!

A few days ago, I biked to our beloved allotment. I harvested a few of my winter veggies & used them in this lovely pasta dinner. It is creamy, yet very lovely with our winter veggies & we added smoked bacon pieces to the meal, to give extra yummyness! 😉 You see what I mean?

Adding the smoked bacon!

We had 2 Brussels sprout plants but they didn’t give us many sprouts in October. We left them under the net & placed 2 winter fleeces over it during the Winter months. Now, it was time, to clean up the garden & remove the net. I ended up with about 250 gr Brussels sprouts. They had all sizes but so fresh & green looking!

The last of the Brussels Sprouts!

I added a few other veggies from the garden to the pasta dish. Doesn’t it look quite yummy?

Recipe: For 5 persons, each a big portion


350 gr egg-free spelt tagliatelle

1 packet of smoked bacon pieces ( Herta)

1 packet of 250 ml soy cream

black pepper

Maldon sea salt

a fruity extra virgin olive oil ( evoo)

about 250 gr cleaned Brussel sprouts, bigger one’s cut into 2

1 leek, washed, cleaned & cut up into rings

2 spring onions, cleaned & cut up

1 fat clove of garlic, peeled & finely chopped


  1. Cook your pasta according to the packet instructions. My tagliatelle needed 7 minutes of cooking.
  2. At the same time, fry your smoked bacon pieces until browned on all sides into a large frying pan with that same fruity evoo. Drain fat. Keep warm.
  3. Finally, cook sprouts until al dente. This took me 4 minutes. Drain well. Using the same cooking pot, heat up a fruity evoo on medium-heat. Add chopped leek, spring onion & garlic, stirring often. let it fry for about 5 minutes or until tender. Season with black pepper & some sea salt. Now, pour your soy cream all over the veggies & stir through. Turn the heat a bit higher & let the sauce thicken for a few minutes, stirring often. When it is thick enough, add drained pasta to the pot. Add also the bacon pieces. Carefully, mix it all together trying not to break up the cooked sprouts. Check the seasoning one last time. I added 8 grins of pepper & some pinches of sea salt. Mix in. Plate up into 2 lovely pasta bowls & eat & enjoy! 🙂 MMM! So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!Subscribe through the link below:




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

32 thoughts on “Winter veggies pasta!

  1. Looks delicious Sophie! Garden fresh brussel sprouts are so good! We had some this year from a local farmer – they were so much better than store bought. 🙂

    1. That is so yummy, Angie! I don’t know why I didn’t make this dish before!

  2. This looks so warming and delicious Sophie! I have to admit I’m a little jealous when you mention biking over to your allotment– I wish I had a patch of winter veggies growing!! You are amazing! delicious post!! hugs hugs!

  3. I just started grating Brussel sprouts to add to pastas, salads, soups. I’m envious that you can find them right out of your garden 🙂 Delicious recipe.

  4. mmm. . . this looks incredible. It’s wonderful that you are able to harvest fresh Brussels Sprouts in March. I think that it is too cold here to do that – at least I’ve never heard of anyone around here harvesting Brussels Sprouts in the spring.

    1. It is because we had a very mild Winter. It didn’t freeze a lot & they were under a big net & 2 winter fleeces! 🙂

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