If you love cozy, comforting meals that feel like a warm hug on a plate, then you are absolutely going to adore this Creamy Roasted Brussels Sprouts Pasta with Garlic Parmesan Recipe. Imagine tender, caramelized Brussels sprouts combined with a luscious, garlicky Parmesan sauce that clings to perfectly cooked pasta—all coming together in a dish that’s easy, elegant, and surprisingly quick to make. It’s a wonderful way to showcase those little green gems and elevate your weeknight dinners to something truly special.
Ingredients You’ll Need
This recipe keeps things beautifully simple but every ingredient shines, playing an essential role in creating a dish full of flavor, texture, and irresistible creaminess. From the earthy Brussels sprouts to the rich butter and sharp Parmesan, each component works harmoniously.
- 1 pound Brussels sprouts, trimmed and halved lengthwise: Fresh sprouts that roast to a caramelized perfection, adding depth and slight sweetness.
- 1 tablespoon extra virgin olive oil: Helps achieve the perfect crispy roast while adding fruity undertones.
- ½ teaspoon garlic powder: A subtle layer of garlic flavor that enhances the roasted veggies.
- ½ teaspoon salt: Essential for seasoning and balancing flavors throughout.
- ¼ teaspoon ground black pepper: Adds a gentle hint of warmth and spice.
- Pinch of red pepper flakes (optional): For a little kick if you like a touch of heat.
- 1 teaspoon lemon juice: Brightens the dish with fresh acidity just before serving.
- 8 ounces pasta (your choice): The canvas for this creamy, garlicky sauce—spaghetti, penne, or fusilli all work beautifully.
- 2 tablespoons butter: Creates a rich base to sauté garlic and thicken the sauce.
- 3 cloves garlic, finely chopped: The fragrant heart of the sauce, giving it a savory boost.
- 2 teaspoons all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
- 1 cup heavy cream (or half and half): The luscious foundation of the sauce, whenever extra creaminess is welcome.
- ½ cup Parmesan cheese, grated (plus more for garnish): Adds sharp, salty umami and melts right into the cream sauce.
- Pinch of ground nutmeg: A subtle warming spice that elevates the sauce without overpowering.
How to Make Creamy Roasted Brussels Sprouts Pasta with Garlic Parmesan Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 425°F. Toss the trimmed and halved Brussels sprouts in olive oil, garlic powder, salt, black pepper, and red pepper flakes if you like a bit of spice. Spread them out on a baking sheet with their flat sides down—that’s key for getting those beautiful caramelized edges. Roast for about 20 to 30 minutes until they’re golden brown, crispy on the outside but tender inside, with just a bit of char to deepen the flavor. Once out of the oven, drizzle with fresh lemon juice to add a bright pop that cuts through the richness.
Step 2: Boil the Pasta
While the Brussels sprouts are in the oven, bring a pot of salted water to a boil and cook your pasta until just al dente, following package instructions. Do not forget to reserve half a cup of the pasta water before draining. This starchy water will come to the rescue if your sauce ends up too thick later on, helping it cling effortlessly to every strand of pasta.
Step 3: Make the Cream Sauce
In a large skillet, melt butter over medium heat, then add finely chopped garlic and sauté until it perfumes the kitchen—about one minute. Stir in the flour and cook for another minute, creating a roux that will thicken your sauce beautifully. Slowly whisk in the heavy cream until the sauce is smooth and creamy. Turn the heat down to medium-low and let it gently simmer for a few minutes until it thickens slightly. Stir in your grated Parmesan and a pinch of nutmeg, seasoning with salt and pepper to taste. If the sauce feels too thick, thin it out with some of the reserved pasta water until it reaches your desired consistency.
Step 4: Assemble the Pasta
Now, the delicious finale: add your cooked pasta and the roasted Brussels sprouts into the skillet with the sauce. Toss everything gently but thoroughly so each bite will be full of creamy, garlicky goodness punctuated by caramelized veggie bites. Serve immediately, topping with extra Parmesan if you want to kick it up a notch.
How to Serve Creamy Roasted Brussels Sprouts Pasta with Garlic Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a burst of color and fresh aroma that complements the richness of the dish perfectly. For a little extra bright contrast, a twist of lemon zest or even some toasted pine nuts lends delightful texture.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly in vinaigrette for balance, or some garlicky buttered bread that’s perfect for mopping up any leftover sauce. Roasted or steamed asparagus makes an elegant, veggie-packed companion.
Creative Ways to Present
For a cozy dinner gathering, consider serving the dish family-style in a large rustic bowl, letting guests help themselves to that creamy roasted Brussels sprouts pasta with garlic Parmesan recipe. Or, plate it elegantly with individual servings drizzled with a little herb-infused oil for a restaurant-worthy finish at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, though the Brussels sprouts may soften slightly—giving the pasta a different, but still delicious, texture.
Freezing
This dish isn’t the best candidate for freezing because the cream sauce can separate when thawed, and the texture of the Brussels sprouts may change. For best results, enjoy it fresh or store in the fridge to keep the creamy sauce luscious.
Reheating
When reheating, do so gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened too much. Avoid direct high heat to keep the texture smooth and velvety.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best flavor and texture, you can use frozen if needed. Just make sure to thaw, drain them well so they roast nicely instead of steaming, and adjust roasting time accordingly.
Is it possible to make this dish dairy-free?
Absolutely! Swap the butter for a vegan alternative and use coconut cream or a nut-based cream substitute instead of heavy cream. Nutritional yeast can replace Parmesan for that cheesy flavor.
What pasta shape works best for this dish?
Short pasta like penne or fusilli are fantastic because they catch the creamy sauce in their twists and tubes, but long noodles like spaghetti work beautifully too. Choose what you love!
Can this recipe be made gluten-free?
Yes! Use your favorite gluten-free pasta and ensure the flour you use to thicken the sauce is gluten-free (such as rice flour or a gluten-free blend) to keep everything tasty and safe.
How spicy is the version with red pepper flakes?
The pinch of red pepper flakes adds just a gentle warmth without overpowering the dish. Feel free to adjust according to your heat preference—omit if you want it mild or add more for a noticeable kick.
Final Thoughts
This Creamy Roasted Brussels Sprouts Pasta with Garlic Parmesan Recipe is pure comfort on a plate, marrying crispy roasted veggies with a dreamy sauce that feels indulgent yet wholesome. It’s perfect for a busy weeknight that calls for something special and surprisingly easy. Trust me, once you try this recipe, it will quickly become one of your favorite ways to enjoy Brussels sprouts and creamy pasta. Go ahead, treat yourself and your loved ones—it’s a meal worth sharing!
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Creamy Roasted Brussels Sprouts Pasta with Garlic Parmesan Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Brussels Sprouts Pasta is a creamy, cozy, and delicious weeknight dinner featuring caramelized Brussels sprouts tossed in a rich garlic Parmesan sauce with perfectly cooked pasta.
Ingredients
For the Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional, for heat)
- 1 teaspoon lemon juice
For the Pasta:
- 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 (and more to garnish)
- Pinch of ground nutmeg
Instructions
- Roast the Brussels Sprouts: Preheat your oven to 425°F. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, black pepper, and red pepper flakes if using. Spread them evenly on a large baking sheet with most pieces flat side down. Roast in the oven for 20-30 minutes until the sprouts are golden brown, caramelized, crisp on the outside, and tender inside with slight charring on the edges. Once done, remove from oven and drizzle with lemon juice.
- Boil the Pasta: While the Brussels sprouts roast, bring a pot of salted water to a boil and add the pasta. Cook until al dente according to package directions, about 10 minutes. Reserve half a cup of pasta water before draining the pasta and setting it aside.
- Make the Cream Sauce: In a large skillet over medium heat, melt the butter. Add the chopped garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, until bubbling and lightly golden, about 1 minute. Slowly whisk in the heavy cream until smooth. Reduce heat to medium-low and simmer the sauce for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese and a pinch of ground nutmeg. If the sauce is too thick, add the reserved pasta water a little at a time to reach the desired consistency. Season to taste with salt and pepper.
- Assemble the Pasta: Add the cooked pasta and roasted Brussels sprouts to the skillet with the cream sauce. Toss everything gently until the pasta and sprouts are evenly coated in the sauce. Serve immediately in bowls, garnished with extra Parmesan cheese if desired.
Notes
- For extra heat, add a pinch of red pepper flakes when seasoning the Brussels sprouts.
- Use half and half instead of heavy cream for a lighter sauce, but the sauce may be less rich.
- Reserving some pasta water helps adjust sauce consistency and creates a smoother coating on the pasta.
- Make sure to roast the Brussels sprouts until caramelized for the best flavor and texture contrast.
- This recipe is easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
