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
Scale
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.
