Description
This Roasted Brussels Sprouts Pasta is a comforting and flavorful dish featuring caramelized, crispy Brussels sprouts tossed with tender pasta in a creamy garlic Parmesan sauce. Perfectly balanced with a hint of lemon juice and a touch of spice, this recipe makes a satisfying vegetarian meal ready in just 40 minutes.
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
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: In a large mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and optional red pepper flakes until evenly coated.
- Roast Brussels Sprouts: Spread the Brussels sprouts in a single layer on a large baking sheet, mostly with the flat side down. Roast in the preheated oven for 20-30 minutes until they are golden brown, caramelized, crisp on the outside, tender inside, with some charring on the edges. Remove from oven and drizzle with lemon juice.
- Cook Pasta: While the Brussels sprouts roast, bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes or according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta.
- Prepare Cream Sauce: In a large skillet over medium heat, melt the butter. Add chopped garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for about 1 minute until bubbling and golden.
- Finish Sauce: Slowly whisk in the heavy cream until smooth. Reduce heat to medium-low and simmer for 2-3 minutes until the sauce thickens slightly. Stir in grated Parmesan cheese and a pinch of nutmeg. If the sauce gets too thick, add reserved pasta water a little at a time to reach desired consistency. Season with salt and pepper to taste.
- Combine Pasta and Brussels Sprouts: Add the cooked pasta and roasted Brussels sprouts to the skillet with the sauce. Toss well to coat everything evenly.
- Serve: Transfer the coated pasta to serving bowls. Garnish with additional Parmesan cheese if desired and serve immediately while hot.
Notes
- For extra flavor, add a squeeze of fresh lemon juice just before serving.
- You can swap heavy cream with half-and-half for a lighter sauce.
- If desired, add cooked bacon or pancetta for a non-vegetarian variation.
- Use gluten-free pasta to make this dish gluten-free.
- Roasting Brussels sprouts longer enhances caramelization but watch carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
