Description
This Roasted Brussels Sprouts Pasta is a comforting dish that combines crispy roasted Brussels sprouts with a creamy garlic Parmesan sauce. It’s easy to prepare and perfect for a quick dinner or satisfying meal.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional)
- 1 teaspoon lemon juice
- 8 ounces pasta (penne or fettuccine recommended)
- 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
- Pinch of ground nutmeg
Instructions
- Preheat oven to 425°F and prepare Brussels sprouts with oil and seasonings.
- Roast Brussels sprouts on a baking sheet for 20-30 minutes until golden and tender.
- Boil pasta in salted water and reserve some pasta water before draining.
- Prepare a cream sauce by sautéing garlic in butter, adding flour, then whisking in heavy cream and cheese.
- Combine roasted Brussels sprouts and pasta with the cream sauce, mixing until well-coated.
Notes
Storing leftovers in an airtight container in the fridge for up to 3 days is best.
Reheating with a splash of cream or pasta water helps maintain the creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg