Brussels Sprout Pasta with Lemon Cream Sauce

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Brussels Sprout Pasta with Lemon Cream Sauce and Walnuts

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.

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Cuisine: dinner


  • 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


  1. 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.
  2. While Brussels sprouts roast, cook pasta according to directions. Drain, reserving about 1/2 cup of pasta water and return pasta to the pot.
  3. 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.
  4. 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.
  5. Transfer pasta to a bowl and top with toasted walnuts.


Recipe Notes

Tips and Tricks: Make this recipe vegan by swapping out the cream sauce for this lemon-almond sauce.

Stock up: Get the pantry ingredients you will need: pasta, Brussels sprouts, heavy cream

Nutrition: See the information.

Link: Lemon Cream Sauce lightly adapted from Martha Stewart.


  • Calories: 637 kcal

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).

Brussels Sprouts | @naturallyella

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.

Stir-Fried: Stir-Fried Brussels Sprouts with Shallots
Seared: Seared Brussels Sprouts
Steamed: Steamed Brussels Sprouts

Brussels Sprout Pasta with Lemon Cream Sauce

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27 comments on “Brussels Sprout Pasta with Lemon Cream Sauce”

  1. Brussels sprouts and walnuts and pasta- three things that I absolutely love, combined into one happy dish. My Thanksgiving's running pretty traditional, but I would love to make this for a weeknight dinner.

    1. I go back and forth but I like the quarters in pasta (the pieces are a little more even to the pasta).

    1. I'm sorry, I don't. This is one of those recipes that's probably better skipped if wanting to keep it low calorie. The cream really makes the dish.

  2. I adore your mind to come up with new simple combinations that are just so appealing! Orecchiete pasta is so perfect for this one!

  3. Yum! I'm making this right now and wondering when to put the lemon juice in. YUm!!

    1. Honestly, the lemon is a big part of the flavor profile so while I think it would still taste good, it definitely wouldn't taste the same!

  4. 5 stars
    This was the first recipe I tried here at Naturally Ella and it is now a staple in our house! The only change we make is no walnuts, and it is still delicious!

  5. 5 stars
    Made this tonight, tasted amazing! Restaurant quality and I am a cooking novice. Usually I can't get sauces to turn out well, but this one was perfect.

  6. This looks fantastic. I am trying to eat vegan more often. Do you think it's possible to use coconut cream instead of cow milk cream?

  7. 5 stars
    Made this tonight and it was outstanding. I used chickpea pasta shells and it was perfect plus with added protein and fiber! I also had shredded brussel sprouts on hand and they worked perfectly!

  8. 5 stars
    I made this tonight for the first time, and I added chicken just because I love it and Brussel sprouts. It was so amazing!!! Thank you for a great recipe 🙂

  9. Hi, Erin,

    I made this last night, and it was delicious! I've actually never cooked with Brussel sprouts but love eating them, so thank you for helping me learn something new. Your recipes are some of my favorites! Nicki

  10. 5 stars
    I made this for lunch today. I was out of cream and I live in the middle of nowhere, so I substituted plain yogurt and mayo, this was an excellent dish. Thanks for the recipe.

  11. 5 stars
    I've made this a number of times and it's just delicious. Had it this evening while we are sheltering-in-place in CA! We had it with gnocchi this time (yay, long shelf life) and also threw in some left over roasted cauliflower which we had roasted with some preserved lemons the other night. Terrific combination and comforting.

  12. 5 stars
    Just had this for dinner - it was delicious! Added chicken, made a little extra sauce and skipped the water. Will definitely make again, as you can alternate with different pasta/meat/veggie and I bet it will still be delicious! Glad I found the recipe.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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