Creamy Brussels Sprouts Pasta

why make this recipe

Creamy Parmesan Pasta with Fresh Brussels Sprouts is a delightful dish perfect for a weeknight dinner or special occasion. The creamy sauce, combined with the earthy flavor of Brussels sprouts, makes this meal truly comforting. It’s simple to prepare, requires minimal ingredients, and is sure to please both adults and kids alike. Plus, who can resist pasta smothered in rich, cheesy goodness?

how to make Creamy Parmesan Pasta with Fresh Brussels Sprouts

Ingredients:

• 12 ounces Pasta (fettuccine or penne) (Cooked al dente.)
• 2 cups Fresh Brussels sprouts (Trimmed and halved.)
• 1 cup Heavy cream (For a luxurious creamy texture.)
• 1 cup Freshly grated Parmesan cheese (For flavor and thickening the sauce.)
• 3 cloves Minced garlic (Adds depth of flavor.)
• 2 tablespoons Olive oil (For sautéing Brussels sprouts.)
• Salt and pepper (To taste.)
• Fresh parsley (Chopped, for garnish.)

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a skillet, heat olive oil over medium heat. Add Brussels sprouts cut side down and sauté for 5-7 minutes until golden brown and tender.
3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Pour in heavy cream and simmer for about 5 minutes to thicken.
5. Stir in Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if needed.
6. Add drained pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley and serve warm.

how to serve Creamy Parmesan Pasta with Fresh Brussels Sprouts

This pasta dish is best served warm. You can enjoy it as a main course or pair it with a light salad for a complete meal. A sprinkle of extra Parmesan on top and a few fresh parsley leaves add a nice touch.

how to store Creamy Parmesan Pasta with Fresh Brussels Sprouts

To store leftovers, place the pasta in an airtight container and refrigerate. It should stay fresh for about 3 days. To reheat, you can use a microwave or heat gently in a skillet. Add a splash of water or cream if the sauce has thickened too much.

tips to make Creamy Parmesan Pasta with Fresh Brussels Sprouts

• Make sure to cook the pasta al dente so it stays firm when mixed with the sauce.
• Use freshly grated Parmesan cheese for the best flavor and creaminess.
• If you like more texture, you can sauté the Brussels sprouts until they’re extra crispy.

variation

If you want to add some protein, grilled chicken or shrimp can be excellent additions to this dish. You can also substitute spinach or kale for Brussels sprouts if you prefer.

FAQs

Q: Can I use frozen Brussels sprouts?
A: Yes, but fresh Brussels sprouts give the best flavor and texture. If using frozen, make sure to thaw them and drain excess moisture before cooking.

Q: How can I make this dish vegetarian?
A: This recipe is already vegetarian as it contains no meat. Just ensure your Parmesan cheese is rennet-free if you want it to be suitable for strict vegetarians.

Q: Can I use a different type of pasta?
A: Absolutely! You can use any pasta shape you like. Just adjust the cooking time according to the type of pasta.

Enjoy making and sharing this delicious Creamy Parmesan Pasta with Fresh Brussels Sprouts!

Creamy Parmesan Pasta with Fresh Brussels Sprouts

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A delightful dish featuring creamy sauce and earthy Brussels sprouts, perfect for weeknight dinners.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 12 ounces Pasta (fettuccine or penne) (Cooked al dente)
• 2 cups Fresh Brussels sprouts (Trimmed and halved)
• 1 cup Heavy cream
• 1 cup Freshly grated Parmesan cheese
• 3 cloves Minced garlic
• 2 tablespoons Olive oil
• Salt and pepper (To taste)
• Fresh parsley (Chopped, for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a skillet, heat olive oil over medium heat. Add Brussels sprouts cut side down and sauté for 5-7 minutes until golden brown and tender.
3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Pour in heavy cream and simmer for about 5 minutes to thicken.
5. Stir in Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if needed.
6. Add drained pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley and serve warm.

Notes

To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. Reheat in a microwave or skillet; add a splash of water or cream if necessary.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 4g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 60mg