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Roasted Brussels Sprouts Pasta



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Consider this Roasted Brussels Sprouts Pasta recipe as an upscale version of Cabbage and Noodles. This vegetarian pasta dish is a comforting and delicious meal, that’s easy to whip up any night of the week. It’s the perfect balance of simplicity and sophistication, making it a go-to recipe for busy evenings. Plus, it’s a great way to get your dose of greens in a dish that the whole family will love.

A medium-sized green bowl filled with Roasted Brussels Sprouts Pasta.

Ingredients to Make Brussels Sprouts Pasta

  • Pasta: Use your favorite pasta shape (cooking time will vary depending on what type of pasta you choose).
  • Brussels sprouts: Substitute with broccoli florets or cauliflower florets for a similar roasted veggie texture.
  • Garlic bulb: Swap with garlic powder or minced garlic for convenience.
  • Pine (Pignoli) nuts: Substitute with chopped walnuts, almonds, or pecans for a crunchy texture.
  • Heavy whipping cream: Replace with half-and-half or coconut cream for a lighter or dairy-free alternative.
  • Parmesan cheese: Use nutritional yeast or a vegan Parmesan alternative for a dairy-free or vegan option.
  • Crushed red pepper: Substitute with paprika or cayenne pepper for heat, or omit if preferred.
  • Bacon: Crisp diced bacon would make for a great addition to this creamy pasta dish.


The timing of each step in this recipe is crucial to ensure that all components are ready to be combined into a cohesive, and delicious pasta dish:

  • Start by roasting the garlic: While the garlic is roasting, you can prepare the other ingredients simultaneously, maximizing efficiency.
  • Utilize the roasting time for multitasking: While the garlic is in the oven, cut the Brussels sprouts into ribbons and place them in the oven alongside the garlic to roast, ensuring that both are ready around the same time.
  • Time the pasta preparation: As the garlic and Brussels sprouts near completion, begin boiling water for the pasta, ensuring that it’s ready to cook as soon as the other components are done.
  • Simultaneously prepare the sauce: While the pasta is cooking, start preparing the creamy Parmesan sauce, utilizing the time it takes for the pasta to cook to create a flavorful and velvety sauce.
  • Coordinate the final steps: Once the pasta is cooked al dente and the sauce is ready, combine all the components, including the roasted garlic and Brussels sprouts.

How to Serve and Store Brussels Sprouts Pasta

This Roasted Brussels Sprouts Pasta is a hearty dish that can be served on its on or pairs beautifully with a variety of sides and proteins. Here are some delicious options:

  • Green Salad: Serve the pasta alongside a crisp green salad tossed with a tangy vinaigrette for a refreshing contrast to the creamy dish.
  • Garlic Bread: Toasted garlic bread or crusty breadsticks are perfect for mopping up the rich Parmesan cream sauce.
  • Roasted Vegetables: Add even more roasted veggies to the meal by serving it with a side of roasted carrots, sweet potatoes, or bell peppers.
  • Grilled Chicken: For an added protein boost, pair the pasta with grilled or roasted chicken.
  • Filet Mignon: Pair this upscale version of a macaroni and cheese with Brussels sprouts with a juicy and tender steak to get the feel of a steakhouse dinner at home.
  • Crusty Bread: Serve the pasta with a side of warm, crusty bread for dipping into the sauce and soaking up all the delicious flavors.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the pasta on the stovetop or in the microwave until heated through. You may need to add a splash of cream to revive the creamy texture.

More Brussels Sprouts Recipes to Love

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A medium-sized green bowl filled with Roasted Brussels Sprouts Pasta.

Roasted Brussels Sprouts Pasta


Consider this Roasted Brussels Sprouts Pasta recipe as an upscale version of Cabbage and Noodles. This vegetarian pasta dish is a comforting and delicious meal, that’s easy to whip up any night of the week.


  • 12-ounces pasta
  • 1 pound Brussels sprouts
  • 1/2 garlic bulb
  • 1 1/3 tablespoon olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1/2 cup pine nuts
  • 1 cup heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon lemon zest
  • 1 teaspoon cracked black pepper, for garnish


  1. Preheat the oven to 425°F (220°C).
  2. Cut the top off of the garlic bulb, drizzle with a touch of olive oil, and sprinkle with salt. Wrap in foil and roast in the preheated oven until golden brown and creamy.
  3. Trim the ends off the Brussels sprouts and slice them into ribbons.
  4. Place the Brussels sprouts in a bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss to coat.
  5. Spread the Brussels sprouts onto a baking sheet. Roast in the oven alongside the garlic until golden brown, tossing occasionally.
  6. While the Brussels sprouts and garlic are roasting, bring a large pot of salted water to a boil. 
  7. Once boiling, salt the water and drop the pasta.
  8. In a saucepan, melt the butter over medium heat. Add the pine nuts and sauté until lightly golden, being careful not to burn them.
  9. Pour in the heavy cream and a ladleful of the pasta water. Turn up the heat slightly and let the sauce thicken.
  10. Once the sauce has thickened slightly, add the al dente pasta directly from the pot to the saucepan. Toss to coat the pasta in the creamy sauce.
  11. Stir in the grated Parmesan cheese, roasted Brussels sprouts and crushed red pepper.
  12. If the sauce seems too thick, add a bit more pasta water to loosen it up.
  13. Transfer the creamy Brussels sprouts pasta to a serving dish.
  14. Garnish with lemon zest, Parmesan cheese and cracked black pepper.
  15. Serve immediately and ENJOY!


  • Feel free to use your favorite pasta shape. Time accordingly to ensure the pasta does not overcook.
  • Toss the Brussels sprouts as they are roasting a few times to ensure an even brown.
  • Keep an eye on the pine nuts as they are toasting in the butter. They can burn quickly.
  • Cook the pasta just to al dente. Transfer the pasta directly from the pot in the sauce. It will continue cooking in the sauce.
  • Reserve the pasta water. You may need more to thin the sauce.
  • Leftovers can be stored in the fridge and reheated on the stovetop with a touch more cream.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Pasta
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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  1. […] be perfect for this dish. I actually just substituted these noodles for orecchiette in my recipe, Orecchiette with Roasted Brussels Sprouts. Drain. Do NOT rinse. I was making this dish for my big Family, so I made the entire pound and a […]

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