Description
This Roasted Brussels Sprouts Pasta is a comforting dish that boasts rich flavors of creamy garlic, cheese, and perfectly roasted sprouts. Ideal for a quick dinner or a delightful meal, it combines simplicity with deliciousness to satisfy pasta lovers everywhere.
Ingredients
- Brussels Sprouts (1 pound)
- Extra Virgin Olive Oil (1 tablespoon)
- Garlic Powder (½ teaspoon)
- Salt (½ teaspoon)
- Ground Black Pepper (¼ teaspoon)
- Red Pepper Flakes (pinch, optional)
- Lemon Juice (1 teaspoon)
- Pasta (8 ounces, uncooked)
- Butter (2 tablespoons)
- Garlic (3 cloves, finely chopped)
- All-Purpose Flour (2 teaspoons)
- Heavy Cream (1 cup)
- Parmesan Cheese (½ cup, grated)
- Ground Nutmeg (pinch)
Instructions
- Preheat oven to 425°F. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper.
- Spread Brussels sprouts on a baking sheet and roast for 20-30 minutes until golden brown.
- Boil salted water and cook pasta until al dente, reserving ½ cup pasta water.
- Melt butter in a skillet, sauté garlic, then stir in flour to form a roux.
- Gradually whisk in heavy cream; simmer to thicken then stir in Parmesan and nutmeg.
- Combine pasta and roasted Brussels sprouts in the skillet; toss with sauce.
- Serve warm, garnished with extra Parmesan if desired.
Notes
For a gluten-free option, use chickpea or lentil pasta.
Consider adding proteins like grilled chicken or sausage for a more filling meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 60mg