We don’t make a huge to-do about Thanksgiving in our house. Since moving to California, it’s been a small, casual affair. I make up a few traditional side dishes/pies and M’s nephew comes over. Each year, I also create a new vegetarian main. It started with quiche and has since spanned from this Brussels sprout pasta through vegetable pot pies (coming later this week). This recipe is actually doable on a weeknight, no special occasion needed, but the cream sauce makes it feel a bit more indulgent.
Brussels Sprout Pasta with Lemon Cream Sauce
An easy pasta dish that highlights roasted Brussels sprouts, walnuts, and an easy cream sauce.
- 3/4 pound Brussels sprouts
- 2 tablespoons olive oil divided
- 6 ounces pasta
- 1 clove garlic minced
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- salt to taste
- pepper to taste
- 1/4 cup walnuts toasted
Preheat oven to 400˚ F. Quarter Brussels sprouts and toss with 1 tablespoon olive oil. Spread into a single layer and roast until tender and browning, 20 to 25 minutes.
While Brussels sprouts roast, cook pasta according to directions. Drain, reserving about 1/2 cup of pasta water and return pasta to the pot.
To make cream sauce, heat olive oil over medium-low heat. Add garlic and cook for one minute. Measure in heavy cream and the 1 teaspoon of lemon zest. I eyed it, about 1/2 lemon. Bring the sauce to a boil and let cook until it thickens slightly, 6 to 8 minutes. Stir in lemon juice at the end.
In the pot with the pasta, stir in the the sauce and the Brussels sprouts. Add enough pasta water for the sauce to coat the pasta/Brussels sprouts.
Transfer pasta to a bowl and top with toasted walnuts.
Tips and Tricks: Make this recipe vegan by swapping out the cream sauce for this lemon-almond sauce.
Nutrition: See the information.
Link: Lemon Cream Sauce lightly adapted from Martha Stewart.
Variations for the Brussels Sprout Pasta
Pasta: I love the pasta that is about the same size as the Brussels sprout quarters but you could easily do long noodles and/or make your own pasta.
Cream: While I love this cream sauce, a 1/2 cup of cream is heavy. If you’re looking for an alternative, easy sauce, I love this goat cheese sauce from this pasta dish.
Vegetables: Another of my favorite versions of this pasta doesn’t require even turning the oven on. I like to add greens to the end of the pasta cooking to soften, then toss everything with the lemon cream sauce. Chard, kale, or spinach works well (although with spinach, I add to the pasta after draining- it doesn’t need much heat).
Featured Ingredient: Brussels Sprouts
Brussels Sprouts are a fall treat, especially when cooking and buying them at their freshest. When at the market, look for Brussels sprouts still on the stalk, these are often fresher than their loose counterpart.