Brussels Sprout Pasta with Lemon Cream Sauce

5 from 8 reviews

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


  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.