Description
This Roasted Brussels Sprouts Pasta combines delightful flavors in a creamy garlic Parmesan sauce, making it a perfect choice for an easy weeknight dinner or an impressive dish for gatherings.
Ingredients
Scale
- 1 pound Brussels sprouts
- 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, 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
- Pinch of ground nutmeg
Instructions
- Preheat oven to 425°F and prepare Brussels sprouts by tossing with oil, garlic powder, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and roast for 20-30 minutes until golden and caramelized.
- Cook pasta in salted boiling water according to package instructions, reserving ½ cup pasta water before draining.
- In a skillet, melt butter and sauté chopped garlic, then stir in flour and whisk in cream until thickened.
- Add Parmesan cheese and nutmeg to the cream sauce, adjusting thickness with reserved pasta water if needed.
- Combine roasted sprouts and pasta with the sauce and serve.
Notes
Fresh garlic enhances the flavor – adjust to your preference.
For gluten-free, use gluten-free pasta and flour alternatives.
Leftovers can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg