Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- 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.
- Trim the ends off the Brussels sprouts and slice them into ribbons.
- Place the Brussels sprouts in a bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss to coat.
- Spread the Brussels sprouts onto a baking sheet. Roast in the oven alongside the garlic until golden brown, tossing occasionally.
- While the Brussels sprouts and garlic are roasting, bring a large pot of salted water to a boil.
- Once boiling, salt the water and drop the pasta.
- In a saucepan, melt the butter over medium heat. Add the pine nuts and sauté until lightly golden, being careful not to burn them.
- Pour in the heavy cream and a ladleful of the pasta water. Turn up the heat slightly and let the sauce thicken.
- 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.
- Stir in the grated Parmesan cheese, roasted Brussels sprouts and crushed red pepper.
- If the sauce seems too thick, add a bit more pasta water to loosen it up.
- Transfer the creamy Brussels sprouts pasta to a serving dish.
- Garnish with lemon zest, Parmesan cheese and cracked black pepper.
- Serve immediately and ENJOY!
Notes
- 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