Christmas is all about indulgence, warmth, and flavors that make your home feel like a holiday haven but between cooking, decorating, and last-minute errands, who has hours to spend in the kitchen? That’s why this 30-minute holiday pasta is a lifesaver. Bursting with traditional Christmas flavors like sage, rosemary, Brussels sprouts, chestnuts, and cranberries, it’s a dish that looks and tastes like it took all day to make, yet comes together in half an hour. Whether you’re craving a meat-inclusive feast with pancetta or sausage, or a vegetarian version that still packs festive punch, this recipe is perfect for a stress-free, celebratory Christmas dinner that everyone at the table will rave about.
Embrace the season’s favorite flavors in this quick and easy 30-minute pasta dinner. Tender Brussels sprouts and savory garlic are brightened by tart red cranberries, while buttery roasted chestnuts, fresh sage, rosemary, and thyme add that unmistakable holiday warmth. A splash of cream (or broth) and a sprinkle of Parmesan make a creamy sauce that coats every strand of pasta. Whether you choose a vegetarian version or add crisp pancetta or sausage for extra indulgence, this festive dish fills the table with color and comfort. It’s designed to serve 4 people and can be on the table in just 30 minutes – perfect for a stress-free Christmas meal.
Ingredients
12 oz (¾ lb) short pasta (e.g. penne, fusilli or farfalle; gluten-free pasta in any of these shapes works well).
2–3 tbsp olive oil or butter (or vegan buttery spread), divided.
4–6 fresh sage leaves, roughly torn (or 1 tsp dried sage).
1 tsp fresh chopped rosemary (or ½ tsp dried) and 1 tsp fresh thyme (or ½ tsp dried). These herbs give a festive, piney aroma.
1 lb Brussels sprouts, ends trimmed and each halved (shredded or quartered, see Cook’s Tips).
1 medium onion, thinly sliced.
2 cloves garlic, minced.
½ cup cooked chestnuts, roughly chopped (vacuum-packed or jarred chestnuts save time and have a sweet, nutty flavor).
⅓ cup dried cranberries (for sweetness, color, and tart contrast).
¼ cup heavy cream (optional; for richness) or ½ cup vegetable broth/stock (for lighter sauce). Choose coconut cream or cashew cream to keep it dairy-free.
¼ cup grated Parmesan cheese (optional, or use nutritional yeast for a dairy-free garnish).
Salt and black pepper, to taste.
Optional – Meat-inclusive version: 4 oz diced pancetta or bacon (or 2 Italian sausages, casing removed), or about 1 cup cubed cooked turkey. These add savory depth and crispness. (For vegetarian, omit meat entirely.)
Step-by-Step Instructions
1. Prep ingredients and cook pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (check package directions, typically 8–10 minutes). Reserve about ½ cup of pasta cooking water, then drain the pasta and set aside. (Keep it hot, as it will finish cooking in the sauce.)
2. Cook the meat (if using). While the pasta cooks, heat 1 tbsp of olive oil in a large skillet or sauté pan over medium heat. Add the diced pancetta (or crumbled sausage) and cook until it renders its fat and becomes golden and crisp, about 3–4 minutes. Remove the cooked meat with a slotted spoon to a paper towel to drain. (If you’re making the vegetarian version, skip this step; you can add a handful of sliced mushrooms here for extra umami if you like.)
3. Sauté aromatics and herbs. In the same pan (with rendered fat or butter/oil), add the sliced onion and a pinch of salt. Cook over medium heat until softened and translucent, about 3 minutes. Stir in the garlic, sage, rosemary, and thyme and cook another 30 seconds until fragrant.
4. Brown the sprouts. Add the halved Brussels sprouts cut-side down into the pan in a single layer. (Don’t stir them yet.) Sear for about 2–3 minutes until the cut sides turn golden brown. Then stir or flip the sprouts, lower the heat to medium-low, and add a splash of water or broth. Cover the pan and steam the sprouts for 4–5 minutes, until just tender. (This two-step browning then steaming ensures the sprouts are flavorful and cooked through without going mushy.)
5. Add chestnuts, cranberries, and finish sauce. Stir in the chopped chestnuts and dried cranberries. Pour in the broth (if not already using) and, if using, the cream. Increase the heat to medium and simmer gently for 2–3 minutes. The liquid should reduce slightly, coating the ingredients. Season with salt and pepper. (The chestnuts will lend a delicate sweetness, the prosciutto/pancetta or salty sausage will season the sauce, and the cranberries add a festive tartness.)
6. Toss pasta and finish. Return the reserved cooked meat (pancetta/sausage) to the pan, and add the drained pasta. Toss or gently stir everything together. Add a little reserved pasta water if the mixture seems dry. Cook for 1–2 more minutes so the pasta absorbs the flavors and finishes cooking. The sauce should cling to the pasta, thickening slightly.
7. Add cheese and adjust seasonings. Remove the pan from heat. Stir in grated Parmesan (or sprinkle on top), if desired. Taste and adjust salt and pepper. Garnish with a few extra sprigs of rosemary or thyme for color, and perhaps a handful of chopped nuts (like toasted pecans or walnuts) for crunch.
Cook’s Tips
– Bright greens: For more color, stir in a handful of baby spinach or chopped parsley just before serving.
– Prep shortcut: Use vacuum-packed or canned chestnuts to skip roasting and peeling. They’re already tender and add “buttery, quintessentially festive” flavor.
– Texture tip: Shredding or thinly slicing the sprouts makes them cook faster and mingle better with pasta. If you have extra time, you can finely shred some sprouts on a mandoline.
– Herbs: Fresh herbs give the most fragrance, but dried will work in a pinch. If using dried rosemary or thyme, crush them between your fingers before adding to release their oils.
– One-pan magic: Everything cooks in one skillet (after the meat step), minimizing cleanup. In the meat-free version, the chestnut sauce is still “incredibly flavourful on its own” – you won’t miss the meat.
– Time-saver: Keep all ingredients pre-measured and prepped (mise en place) so you can move quickly from step to step. The pasta water can boil while you cook the aromatics and veggies.
Serving Suggestions
– Serve this pasta in warm bowls, garnished with extra grated Parmesan or a drizzle of good olive oil for gloss. The bright red cranberries and green herb flecks make it look very festive.
– Pair with a simple green salad (arugula with lemon vinaigrette) to balance the richness, and a light red wine like Pinot Noir or a dry Rosé.
– Leftovers reheat well. Just toss in a pan with a splash of broth or water to loosen the sauce.
Dietary Notes
– Gluten-free: Swap in any gluten-free pasta (made from rice, corn, chickpeas, lentils, etc.). Many are wheat-free and still hold up in saucy dishes.
– Dairy-free/Vegan: Use olive oil or a plant-based buttery spread instead of dairy butter. Replace the cream with coconut cream or a thick non-dairy milk (e.g. cashew cream), and use nutritional yeast or vegan Parmesan in place of cheese. (Olive oil and vegan butter are excellent butter substitutes in cooking.)
– Nut-free: The recipe is naturally nut-free, but if topping with nuts for texture, simply omit them or use seeds instead.
– Make it lighter: To reduce calories, skip the cream and finish with extra vegetable broth or a squeeze of lemon for tang. You can also use whole-grain or legume-based pasta for extra fiber.
By combining classic Christmas ingredients: brussels sprouts, chestnuts, cranberries, and savory herbs, this one-skillet pasta brings holiday cheer to the dinner table in just half an hour. Merry Christmas and enjoy!