There is something incredibly comforting and delicious about a pasta dish that brings together nutty, caramelized roasted brussels sprouts with a rich, creamy sauce. This Roasted Brussels Sprouts Pasta Recipe is a flavorful celebration of simple ingredients coming together to create a meal that’s both satisfying and elegant. Whether you’re new to Brussels sprouts or already a fan, this dish turns them into a tender, slightly crispy star alongside perfectly cooked pasta and a luscious Parmesan cream. Get ready to add a new favorite to your dinner rotation that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient in this Roasted Brussels Sprouts Pasta Recipe is chosen to balance textures and flavors perfectly—from the crispiness of the sprouts to the silky sauce that ties it all together. These simple essentials work as a team to elevate every bite.
- 1 pound brussels sprouts, trimmed and halved lengthwise: Fresh sprouts are key for that tender inside and crispy outside contrast.
- 1 tablespoon extra virgin olive oil: Helps to roast sprouts to perfection with a golden finish.
- ½ teaspoon garlic powder: Adds a subtle garlic undertone without overpowering the dish.
- ½ teaspoon salt: Enhances all the natural flavors of the ingredients.
- ¼ teaspoon ground black pepper: Gives a gentle kick of spice and depth.
- Pinch of red pepper flakes (optional): For a little heat that wakes up the palate.
- 1 teaspoon lemon juice: Brightens the dish with a fresh zing and balances the creaminess.
- 8 ounces pasta, uncooked: Choose your favorite shape, though fettuccine or penne work wonderfully.
- 2 tablespoons butter: Creates a rich base for the sauce and enhances the flavor.
- 3 cloves garlic, finely chopped: Infuses the sauce with warm, aromatic notes.
- 2 teaspoons all-purpose flour: Thickens the sauce to a silky consistency.
- 1 cup heavy cream (or half and half cream): The heart of the creamy sauce that makes this pasta indulgent.
- ½ cup Parmesan cheese, grated (plus more to garnish): Adds savory depth and umami goodness.
- Pinch of ground nutmeg: A subtle spice that enhances and complements the creaminess.
How to Make Roasted Brussels Sprouts Pasta Recipe
Step 1: Roast the Brussels Sprouts to Perfection
Start by tossing those halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes if you like a bit of heat. Spread them out evenly on a baking sheet and roast in a preheated oven at around 400°F for 25-30 minutes, flipping halfway through. This slow roasting caramelizes the edges and softens the centers, developing those irresistibly nutty, crispy bites you’ll love.
Step 2: Cook the Pasta
While the Brussels sprouts roast, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain and set aside a cup of pasta water—you might need this later to adjust the sauce consistency. Having perfectly cooked pasta ready is crucial because it will mingle with the sauce for ultimate flavor absorption.
Step 3: Prepare the Creamy Garlic Parmesan Sauce
In a large skillet, melt the butter over medium heat and then gently sauté the finely chopped garlic until fragrant but not browned—about 1-2 minutes. Sprinkle in the flour and whisk to form a roux; this will thicken the sauce beautifully without lumps. Slowly pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Add the grated Parmesan, a pinch of nutmeg, and season with salt and pepper. Stir until the cheese melts and the sauce becomes luxuriously creamy.
Step 4: Combine and Finish with a Lemon Twist
Toss the roasted Brussels sprouts and cooked pasta into the creamy sauce skillet. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it up just right. Finish off with a teaspoon of fresh lemon juice to brighten the entire dish and balance the richness. Give everything a good toss so all those flavors meld perfectly before serving.
How to Serve Roasted Brussels Sprouts Pasta Recipe
Garnishes
A sprinkle of extra fresh Parmesan cheese instantly makes the dish feel even more special. You can also add freshly cracked black pepper or a few red pepper flakes on top for a hint of extra spice. If you’re feeling fancy, a handful of toasted pine nuts or some thinly sliced fresh herbs like parsley or basil brings a pop of color and texture.
Side Dishes
This pasta pairs wonderfully with light sides like a crisp green salad tossed with lemon vinaigrette, or some roasted cherry tomatoes for sweet acidity. Garlic bread or a crusty baguette also complements the meal beautifully, perfect for soaking up any leftover creamy sauce on your plate.
Creative Ways to Present
Serve this pasta in shallow bowls to show off the vibrant green Brussels sprouts and creamy sauce. For a dinner party, consider plating the pasta as nests topped with extra cheese and a garnish of fresh herbs—simple yet elegant. You can even add a little drizzle of good-quality olive oil or a tiny drizzle of balsamic reduction for an eye-catching flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of your Roasted Brussels Sprouts Pasta Recipe, store them in an airtight container in the refrigerator. The creamy sauce will thicken as it chills, but that’s easy to fix when reheating. Consume within 3 days to enjoy the best flavor and texture.
Freezing
This pasta is best enjoyed fresh, but you can freeze leftovers if necessary. Place the pasta in a freezer-safe container, leaving some room at the top for expansion. Note that the texture of the Brussels sprouts might soften after freezing and reheating, but the flavor will still hold up well. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk, cream, or water to loosen the sauce. Avoid the microwave if possible to keep the sauce silky and prevent it from breaking. Stir frequently until heated through and creamy once again.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best texture and flavor, you can use frozen if that’s what you have on hand. Just make sure to thaw and pat them dry before roasting to avoid sogginess, and adjust roasting time accordingly.
Is there a vegan version of this Roasted Brussels Sprouts Pasta Recipe?
Absolutely! Swap the butter for olive oil, use a plant-based cream alternative, and choose a vegan Parmesan substitute or nutritional yeast. The roasting and seasoning steps remain the same, delivering a delicious dairy-free option.
What type of pasta works best?
While you can use any pasta, shapes like penne, fettuccine, or farfalle hold the creamy sauce nicely. Pasta with ridges or tubes are perfect to capture every bit of that luscious sauce.
Can I add protein to this pasta?
Definitely! Grilled chicken, sautéed shrimp, or crispy bacon bits can elevate this dish into a heartier meal. Just add the cooked protein along with the roasted Brussels sprouts in the final step.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth, not overwhelming heat. You can adjust the quantity to your preference or skip them altogether if you prefer a milder flavor profile.
Final Thoughts
This Roasted Brussels Sprouts Pasta Recipe is truly a winner in both flavor and ease. It proves that simple, fresh ingredients, when treated with care, can create something extraordinary that delights the taste buds and warms the heart. Give it a try and watch it quickly become one of your go-to weeknight dinners or even a special occasion treat.
Print
Roasted Brussels Sprouts Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and creamy roasted Brussels sprouts pasta that combines tender, caramelized Brussels sprouts with a rich garlic cream sauce, Parmesan cheese, and a hint of lemon. Perfect for a comforting weeknight dinner or for impressing guests with a flavorful vegetarian dish.
Ingredients
Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional, for heat)
- 1 teaspoon lemon juice
Pasta and Sauce
- 8 ounces pasta, uncooked
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- 2 teaspoons all-purpose flour
- 1 cup heavy cream (or half and half cream)
- ½ cup Parmesan cheese, grated (and more to garnish)
- Pinch of ground nutmeg
Instructions
- Prepare and roast Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the trimmed and halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and optional red pepper flakes. Spread them evenly on a baking sheet and roast for about 20-25 minutes until caramelized and tender, stirring halfway through. Once out of the oven, toss with lemon juice to brighten the flavor.
- Cook the pasta: While the Brussels sprouts are roasting, cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
- Make the garlic cream sauce: In a large skillet over medium heat, melt the butter. Add the finely chopped garlic and sauté until fragrant, about 1-2 minutes. Stir in the flour to form a roux and cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the heavy cream and continue cooking until the sauce thickens slightly, about 3-5 minutes. Add the grated Parmesan, a pinch of nutmeg, and season with salt and pepper to taste. If needed, add some reserved pasta water to reach the desired sauce consistency.
- Combine pasta, sauce, and Brussels sprouts: Add the cooked pasta and roasted Brussels sprouts to the creamy sauce in the skillet. Toss gently over low heat to combine and coat everything evenly. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Using half and half instead of heavy cream will lighten the sauce but may reduce creaminess slightly.
- For an extra kick, add crushed red pepper flakes to the sauce or garnish.
- To make this dish vegan, substitute butter and cream with plant-based alternatives and use nutritional yeast instead of Parmesan.
- Reserved pasta water helps in adjusting sauce consistency without diluting flavors.
- Roasting Brussels sprouts brings out natural sweetness and reduces bitterness.
