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Fettucini with bacon cauliflower and Brussels sprouts

This easy recipe is a balanced meal on its own, and it's perfect for any occasion!

Tinkyada pastas - Amazing texture!


  • 1 ½ package Tinkyada Brown Rice Pasta Fettucini

  • 1 1 tbsp vegetable oil of choice

  • 1 1 tbsp garlic, chopped

  • 1 1 small onion, chopped

  • 1 4 slices bacon, diced

  • 1 ½ medium onion, thinly sliced

  • 1 ½ cup cauliflower florets

  • 1 ¼ lb brussels sprouts, sliced

  • 1 ½ tsp chili flake (optional)

  • 1 ¼ cup bread crumbs

  • 1 ⅓ cup parmesan cheese

  • 1 ½ cup reserved pasta water (or stock of choice)

  • 1 Salt and pepper to taste


  1. Bring a large pot of salted water to a boil and cook Tinkyada Brown rice pasta Fettucini according to package directions. Rinse with cold water, drain, and set aside.

  2. Using a small pan, add the vegetable oil of choice and cheese, chili flakes, bread crumbs and cook on low heat for 2 minutes or until golden brown, set aside.

  3. In a large skillet, saute the bacon for 2 minutes. Add the garlic and onion and saute over low heat until fragrant. Add cauliflower and Brussels sprouts to the pan and continue to cook for 5 minutes.

  4. Add the reserved pasta water, salt and pepper, and fettucini, and mix until combined.

  5. Sprinkle the cheese and bread crumb mixture on top.


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