If you are looking for a dish that perfectly marries the comforting creaminess of Parmesan with the delightful earthiness and slight crunch of roasted veggies, your search ends here. The Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe is a beautiful celebration of simple ingredients transformed into a luxurious and satisfying meal. It is every bit as impressive as it is approachable, making it an ideal choice for a weeknight dinner or a special gathering with friends and family. Rich, flavorful, and wonderfully textured, this pasta dish is guaranteed to become a cherished favorite in your recipe collection.
Ingredients You’ll Need
All the ingredients in this Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe are straightforward but essential, each playing a crucial role in building layers of flavor, textures, and colors that make the dish so memorable.
- Brussels sprouts: Fresh and trimmed, halved lengthwise for perfect roasting and caramelization.
- Extra virgin olive oil: Adds a fruity richness that helps crisp up the sprouts beautifully in the oven.
- Garlic powder: Enhances the savory profile of the vegetables without overpowering.
- Salt and ground black pepper: Essential seasonings that bring out the natural flavors.
- Red pepper flakes (optional): Adds a subtle kick for those who love a touch of heat.
- Lemon juice: Provides a fresh, bright contrast that cuts through the richness.
- Pasta (8 ounces): A neutral base that carries the sauce and sprouts—choose your favorite shape for extra fun.
- Butter: The foundation for a silky, luscious sauce that feels indulgent.
- Garlic cloves: Finely chopped to infuse the sauce with aromatic goodness.
- All-purpose flour: Creates the perfect roux to thicken the Parmesan sauce smoothly.
- Heavy cream (or half and half): The heart of the sauce, delivering that irresistible creamy mouthfeel.
- Parmesan cheese: Grated fresh for a nutty, savory depth that defines the sauce.
- Ground nutmeg: A pinch adds warmth and subtle complexity to the flavor.
How to Make Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 425°F, setting the stage for beautifully caramelized Brussels sprouts. Toss the trimmed and halved sprouts with olive oil, garlic powder, salt, pepper, and optional red pepper flakes in a large bowl, allowing every piece to get coated well. Spread them on a baking sheet with the flat side facing down to ensure maximum crispiness. Roast for 20 to 30 minutes until the edges are golden with a slight char and the inside is tender. Just before tossing with the pasta, drizzle with fresh lemon juice for a zesty finish that brightens the dish.
Step 2: Boil the Pasta
While the sprouts are roasting, cook the pasta according to package instructions until al dente—it’s best if it has a bit of bite to stand up to the creamy sauce. Don’t forget to reserve about half a cup of the pasta cooking water before draining; this starchy liquid will help you adjust the sauce consistency later.
Step 3: Prepare the Creamy Parmesan Sauce
In a large skillet, melt butter over medium heat and sauté finely chopped garlic until fragrant, about one minute—this gentle cooking releases its sweet aroma without burning. Stir in the flour and cook for another minute until golden and bubbling, creating a roux that will thicken your sauce beautifully. Slowly whisk in the heavy cream, reducing the heat to medium-low while you let the sauce gently simmer until it thickens, roughly 2 to 3 minutes. Stir in the freshly grated Parmesan and a pinch of nutmeg, then season with salt and pepper. If the sauce feels too thick, add in small amounts of the reserved pasta water until it reaches your desired silky texture.
Step 4: Combine and Serve
Toss the cooked pasta and the caramelized Brussels sprouts into the skillet with the luscious Parmesan sauce, mixing everything until each strand and tender leaf is coated in creamy goodness. Serve warm, topped with extra Parmesan if you like, for that perfect cheesy finish.
How to Serve Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds an irresistible final touch, bringing more depth and savory delight. A few cracked black pepper flakes or a pinch of red pepper flakes over the top can bring in a subtle heat to contrast the creaminess, while a handful of toasted pine nuts or chopped fresh parsley will brighten and add a touch of crunch or freshness.
Side Dishes
This pasta pairs wonderfully with lighter sides that balance its richness. A crisp green salad with a lemon vinaigrette or a simple arugula salad with shaved Parmesan and toasted almonds offers a refreshing contrast. For a heartier accompaniment, crusty garlic bread or a warm baguette is perfect for scooping up any leftover creamy sauce.
Creative Ways to Present
Try serving this pasta family-style in a rustic wooden bowl to enhance the cozy, home-cooked vibe. Alternatively, plate it individually with a precise spiral of pasta topped with roasted Brussels sprouts arranged like little crowns for a restaurant-worthy presentation. Garnishing with edible flowers or microgreens can also elevate the visual appeal for a special occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store any leftovers in an airtight container and refrigerate them for up to three days. Keep the pasta and sauce together for best flavor, but be prepared that the texture of the roasted Brussels sprouts may soften slightly upon reheating.
Freezing
This pasta dish is best enjoyed fresh as the creamy sauce and roasted vegetables do not freeze particularly well—freezing may cause the sauce to separate and the sprouts to become mushy. If you must freeze, separate the pasta and sauce from the Brussels sprouts before storing and thaw gently in the refrigerator.
Reheating
To reheat, place the pasta in a skillet over low heat, adding a splash of cream or reserved pasta water to restore the sauce’s creaminess. Warm gently, stirring frequently to avoid sticking, until heated through. Avoid using a microwave if possible, as it may unevenly heat the sauce and alter the texture.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
While fresh Brussels sprouts provide the best texture and flavor, you can use frozen if necessary. Just make sure to thaw, pat dry thoroughly, and reduce roasting time since frozen sprouts contain moisture that can prevent proper caramelization.
What type of pasta works best in this recipe?
Any pasta shape that holds sauce well works beautifully here. Fettuccine, penne, or rigatoni are great choices, but feel free to use whatever you have on hand. Just keep in mind the cooking time may vary.
Can I make this dish vegan or dairy-free?
Absolutely! Swap butter for olive oil, use a plant-based cream substitute like coconut or cashew cream, and replace Parmesan with a vegan cheese alternative or nutritional yeast for that cheesy flavor.
Is it possible to prepare any parts of this recipe ahead of time?
You can roast the Brussels sprouts a day ahead and reheat them gently before assembling the dish. The sauce and pasta are best made fresh for optimal texture, but the sprouts hold up well when pre-roasted.
How spicy is this dish if I include red pepper flakes?
The red pepper flakes add just a subtle warmth that complements the dish without overpowering it. You can adjust the amount to your heat preference or omit them entirely for a milder flavor.
Final Thoughts
This Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe is everything you want in a comforting yet elegant meal—packed with flavor, wonderfully textured, and surprisingly simple to prepare. Once you try it, you’ll find yourself coming back to it again and again, whether for a quick weeknight dinner or a memorable meal to share with loved ones. Give it a whirl, and enjoy every creamy, crispy bite!
Print
Roasted Brussels Sprouts Pasta with Creamy Parmesan Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Brussels Sprouts Pasta is a delightful vegetarian dish featuring caramelized Brussels sprouts tossed in a creamy Parmesan sauce with perfectly cooked pasta. Roasting the Brussels sprouts at high heat brings out their natural sweetness and creates a crispy texture, while the luscious cream sauce, enhanced with garlic and nutmeg, ties the dish together for a comforting and flavorful meal ready in about 40 minutes.
Ingredients
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
Pasta
- 8 ounces pasta, uncooked
Cream Sauce
- 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, salt, pepper, garlic powder, and optional red pepper flakes until well coated. Spread them evenly on a large baking sheet, placing most with the flat side down to maximize crispiness. Roast them in the oven for 20 to 30 minutes until they are golden brown, caramelized, crisp on the outside, and tender inside, with slight charring along the edges. Remove from oven and drizzle with lemon juice; set aside.
- Boil the pasta: While the Brussels sprouts roast, cook the pasta in boiling salted water according to package instructions until al dente, about 10 minutes. Reserve ½ cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Make the cream sauce: In a large skillet over medium heat, melt the butter. Add the finely chopped garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour, stirring constantly, and cook until the mixture bubbles and is golden, about 1 minute. Gradually whisk in the heavy cream until smooth. Lower the heat to medium-low and simmer the sauce for 2 to 3 minutes, allowing it to thicken slightly. Stir in the grated Parmesan cheese and a pinch of ground nutmeg. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
- Assemble the pasta: Add the cooked pasta and roasted Brussels sprouts to the skillet with the cream sauce. Toss carefully to coat everything evenly in the sauce. Transfer to serving bowls and garnish with extra Parmesan cheese if desired. Serve immediately while warm.
Notes
- For extra heat, include red pepper flakes when tossing the Brussels sprouts.
- Use half and half instead of heavy cream for a lighter sauce with slightly less richness.
- Reserve pasta water to adjust sauce consistency perfectly.
- Leftover roasted Brussels sprouts can be stored in the refrigerator up to 3 days.
- Gluten-free pasta can be used to make this recipe gluten-free.
