Are brussel sprouts good in pasta?

Yes, Brussels sprouts are delicious in pasta. Roasting them first transforms their texture, giving you caramelized edges, tender centers, and a slightly sweet flavor that pairs beautifully with creamy sauces, olive oil based pastas, and Parmesan. Their hearty texture makes them a great stand in for other veggies, and they hold up well when tossed with warm noodles. They add color, depth, and a satisfying bite to creamy pasta dishes, lemon pasta, and even simple garlic butter noodles. Many people who do not love Brussels sprouts end up enjoying them in pasta because the flavors blend so naturally.

Can I use frozen Brussels sprouts?

Frozen Brussels sprouts will not roast the same way because they contain more moisture, but they can still be used. To make them work, thaw completely and pat dry before roasting. They may not caramelize deeply, but they will still soften and develop flavor in the oven. If you use frozen sprouts, roast them longer until most of the moisture evaporates. Alternatively, you can sauté them in a skillet until browned. Fresh Brussels sprouts give the best golden results, but frozen is a workable option when needed.

What pasta shapes work best?

Short pasta shapes work best because they catch the roasted sprouts and creamy sauce in their ridges and tubes. Penne, rigatoni, cavatappi, and farfalle are top choices. Long noodles like spaghetti can also be used, but they do not hold the roasted vegetables as well. If you want extra texture, use a ridged shape such as rigate pasta, which grips the sauce beautifully. You can also use gluten free pasta if needed, just be sure not to overcook it so it stays firm.

What gives Brussels sprouts a better taste?

Brussels sprouts taste best when cooked in a way that brings out their natural sweetness. High heat is the secret. Roasting them at 425°F helps the outer leaves caramelize and turn golden brown, which reduces bitterness and adds a nutty flavor. Seasoning them well with salt, garlic, and a little olive oil helps them crisp up rather than steam. A squeeze of lemon juice or a sprinkle of Parmesan at the end brightens their flavor even more. If you want extra depth, add a touch of red pepper flakes, balsamic glaze, or herbs like thyme or rosemary.

Why is my cream sauce too thick or too thin?

If your sauce is too thick, slowly add reserved pasta water until it reaches a silky consistency. Pasta water loosens the sauce without diluting flavor. If the sauce is too thin, continue simmering on medium low heat until it reduces naturally. Adding more Parmesan also helps thicken the sauce. Avoid boiling the sauce, which can cause it to separate or become grainy. Gentle heat and gradual adjustments are the secrets to a smooth and creamy finish.

Can I make this pasta lighter?

Yes, you can make a lighter version without losing creaminess. Replace the heavy cream with half and half, or use whole milk thickened with a teaspoon of extra flour. Keep the heat moderate so the sauce does not separate. You can also increase the lemon juice and add fresh herbs to brighten the dish while reducing richness. Another option is tossing the pasta with olive oil, garlic, and a bit of pasta water instead of making a full cream sauce. The roasted sprouts provide plenty of flavor on their own.

Roasted Brussels Sprouts Pasta

Description

Roasted Brussels Sprouts Pasta is creamy, cozy, and full of caramelized sprouts tossed in a garlic Parmesan sauce. A delicious and easy weeknight dinner.

Ingredients

Scale

**For the brussels sprouts*:**

1 pound brussels sprouts, trimmed and halved lengthwise
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
1/2 teaspoon salt
1/4 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

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Instructions

Roast the brussels sprouts:

Preheat oven to 425°F.
In a large mixing bowl, add brussels sprouts, olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Toss to combine.
Spread brussels sprouts evenly on a large baking sheet, arranging most of the brussels sprouts with the flat side facing down.
Place the tray in the oven and roast for 20-30 minutes, until golden brown and caramelized. crisp on the outside and tender inside, with slight charring on the edges. Set aside. Drizzle with lemon juice before tossing into the pasta.

Boil the pasta:

While the brussels sprouts are roasting, Add pasta and cook until al dente, about 10 minutes or according to package directions. Reserve ½ cup pasta water, then drain and set aside.

Make the cream sauce:

In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in flour and cook until bubbling and golden, about 1 minutes. Slowly whisk in heavy cream until smooth. Reduce heat to medium-low and simmer for 2-3 minutes until slightly thickened. Stir in Parmesan cheese and a pinch of nutmeg. If the sauce is too thick, add reserved pasta water, a little at a time. Season with salt and pepper to taste.

Assemble the pasta:

Add cooked pasta and roasted brussels sprouts to the skillet with the sauce. Toss until evenly coated.
Transfer to serving bowls and top with extra Parmesan, if desired. Serve immediately.

Notes

* Using leftover brussels sprouts instead: This pasta is the perfect way to use leftover Brussels sprouts from Thanksgiving or any holiday meal. If your sprouts are already cooked, you can skip the roasting step completely and add them straight into the pasta. For the best texture, warm them in a hot skillet for a minute or two to bring back some caramelization and help them crisp up again before tossing them in the sauce.

How to store: Let leftovers cool, then store in an airtight container in the fridge for 3 to 4 days.

How to reheat: Reheat in a skillet over medium heat, adding a splash of milk or reserved pasta water to loosen the sauce. Microwave reheating also works.

How to freeze: This pasta freezes well in a freezer safe container for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with added liquid to refresh the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Roast and stovetop
Cuisine: American