Name: Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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; 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

Print Recipe· 3.9 from 14 reviews

If you are searching for a dish that brings comfort, flavor, and a touch of elegance all in one bowl, look no further than this Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe. The nutty, caramelized Brussels sprouts pair beautifully with the luscious, garlicky cream sauce and tender pasta, creating a combination that feels both cozy and sophisticated. Every bite is a celebration of textures and flavors, from the crisp edges of the roasted sprouts to the creamy sauce that coats each strand of pasta perfectly. It is a recipe that’s as satisfying to make as it is to eat, and I’m excited to share it with you!

Ingredients You’ll Need

The image shows an arrangement of ingredients on a white marbled surface. In the center is a large light blue bowl filled with halved Brussels sprouts, showing bright green outer leaves and pale inner layers. Below it is a white bowl filled with dry penne pasta, light brown and smooth. To the left of the sprouts bowl, a small white scalloped dish holds grated cheese, white and fluffy in texture. Next to it, a round dish contains cubed yellow butter. Above these, there are small containers holding salt and pepper, flour, and oil. To the right of the sprouts is a small white bowl with a creamy white sauce and a wooden-handled spoon resting beside it. Also placed near the sauce are garlic cloves and a halved lemon showing its yellow bright inside. A woven mat underlies many of the bowls, adding an earthy texture. Photo taken with an iphone --ar 4:5 --v 7

This recipe is a wonderful example of how a handful of simple, thoughtfully chosen ingredients can come together to create something truly special. Each element plays a role in balancing richness, freshness, and a little kick, making the final dish both comforting and vibrant.

1 pound Brussels sprouts, trimmed and halved lengthwise: Their roasting brings out a delicious caramelized sweetness that’s essential to this dish’s flavor profile.
1 tablespoon extra virgin olive oil: Adds richness and helps achieve that perfect crispness on the sprouts.
½ teaspoon garlic powder: Elevates the earthy flavors of the Brussels sprouts subtly but importantly.
½ teaspoon salt: Balances and enhances all the flavors in the dish.
¼ teaspoon ground black pepper: Provides a gentle heat that complements the creamy sauce.
Pinch of red pepper flakes (optional): For a touch of warmth and liveliness if you like a little spice.
1 teaspoon lemon juice: Cuts through the richness for a bright, fresh finish.
8 ounces pasta, uncooked: Your choice of pasta — I love using fettuccine or linguine to complement the sauce.
2 tablespoons butter: The base for the creamy garlic sauce that makes this dish irresistible.
3 cloves garlic, finely chopped: Infuses the sauce with bold flavor that’s never overpowering.
2 teaspoons all-purpose flour: Helps thicken the cream sauce to a silky texture.
1 cup heavy cream (or half and half): Creates the luscious base of the sauce, creamy without being heavy.
½ cup Parmesan cheese, grated: Brings a sharp, nutty flavor that ties all ingredients together beautifully.
Pinch of ground nutmeg: A subtle aromatic note that enhances the sauce depth.

How to Make Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe

Step 1: Roast the Brussels Sprouts

Preheat your oven to 425°F. Toss the halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes if you’re using them. Spread them out on a baking sheet, making sure most are flat side down — this helps get that irresistible caramelized crust. Roast for 20 to 30 minutes until they’re golden, tender on the inside, and have a slight char at the edges. Don’t forget to drizzle them with lemon juice once they come out of the oven to add that fresh brightness that balances the roast’s richness.

Step 2: Boil the Pasta

While your sprouts are getting their golden makeover, bring a large pot of salted water to a boil. Cook your pasta until al dente, usually around 10 minutes, but always check your package instructions. Reserve half a cup of the pasta water before draining — this starchy water is a secret weapon to bring the sauce and pasta together more smoothly.

Step 3: Make the Garlic Cream Sauce

In a large skillet, melt butter over medium heat and add the finely chopped garlic. Sauté for about a minute until the aroma fills your kitchen — this step really creates the soul of the sauce. Stir in the flour and let it cook for another minute until it bubbles and turns slightly golden. Then slowly whisk in your heavy cream until the mixture is silky and smooth. Lower the heat and let it gently simmer for a few minutes until it thickens a bit. Stir in Parmesan cheese and add a pinch of nutmeg to enhance the depth of flavor. If the sauce seems too thick, add some of that reserved pasta water just a little at a time until it reaches the perfect consistency. Season with salt and pepper to taste.

Step 4: Assemble the Dish

Add the cooked pasta and roasted Brussels sprouts directly into the skillet with the cream sauce. Toss gently but thoroughly until everything is coated in that rich, garlicky goodness. Transfer to warm bowls and finish with an extra sprinkle of Parmesan for garnish if you like. Serve immediately to enjoy the full spectrum of textures and flavors at their best.

How to Serve Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe

A white pan filled with two layers of food sits on a white marbled surface with a woven round mat underneath it. The bottom layer consists of pale yellow penne pasta which is smooth and slightly curved. On top, there is a thick layer of roasted Brussels sprouts, some whole and some sliced in half, showing their green interiors with browned, crispy edges. The pan has a light wooden handle visible at the bottom left, and a lemon half is partially visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly grated Parmesan cheese is a classic choice that never disappoints. For a pop of color and freshness, add finely chopped parsley or even some toasted pine nuts. A crack of fresh black pepper on top adds just the right touch to complete the dish.

Side Dishes

This pasta pairs delightfully with a crisp green salad dressed lightly with lemon and olive oil to contrast the creamy sauce. A crusty whole-grain bread or garlic bread is perfect for soaking up any leftover sauce on the plate — trust me, you’ll want every bit!

Creative Ways to Present

Serve the pasta family-style in a large, shallow bowl with sprigs of fresh herbs on top for an inviting look. For a dinner party, consider plating individual servings in shallow bowls and finishing each with a delicate drizzle of high-quality olive oil and a few extra red pepper flakes for a spicy kick.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe, refrigerate them in an airtight container for up to 3 days. The flavors develop beautifully but the texture of the roasted Brussels sprouts will be best on the first day.

Freezing

This dish is best enjoyed fresh, especially because of the creamy sauce and roasted vegetables. If you need to freeze it, store the pasta and sauce separately in freezer-safe containers for up to one month, then thaw in the fridge overnight before reheating gently.

Reheating

Reheat leftovers gently in a skillet over low heat with a splash of cream or pasta water to help loosen the sauce. Microwaving works too but stir halfway through to avoid uneven heating or drying out the sprouts.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts give the best texture and flavor for roasting, but if you only have frozen, thaw and dry them thoroughly before roasting to try and get a similar caramelization. The flavor will be a bit different but still tasty.

Is there a dairy-free alternative for the cream sauce?

You can substitute heavy cream with full-fat coconut milk or a cashew-based cream to keep things creamy and rich without dairy. Nutritional yeast can replace Parmesan for a cheesy flavor.

What type of pasta works best with this dish?

Wider pasta like fettuccine, linguine, or even pappardelle hold the creamy sauce well and provide a lovely contrast to the roasted sprouts. Penne or rigatoni are great if you prefer shorter pasta shapes.

How spicy is this dish with the red pepper flakes?

The pinch of red pepper flakes adds just a subtle warmth that enhances the flavor without overpowering the other ingredients. You can easily omit them for a milder version or add more if you love heat.

Can I make this recipe vegan?

With a few swaps like plant-based butter, non-dairy cream, and vegan cheese, you can absolutely make this Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe vegan-friendly. Just roast as usual and adapt the sauce ingredients.

Final Thoughts

This Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe is a brilliant way to transform humble ingredients into something extraordinary. Whether you’re cooking for yourself or feeding friends and family, it’s a dish that feels special yet completely doable. I hope you’ll give it a try soon and enjoy every cozy, creamy, crispy bite as much as I do!

Roasted Brussels Sprouts Pasta with Garlic Cream Sauce Recipe

Ingredients You’ll Need