Lemon Brussels Sprout Pasta

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This comforting pasta dinner is made with shaved Brussels sprouts in a lightweight lemon cream sauce and topped with crispy toasted panko breadcrumbs. It’s filled with taste and comes collectively in a flash!

Wooden Table Set with Skillet, Water Glass, Lemon Slices, and Plate of Brussels Sprout Pasta

Did you hate Brussels sprouts rising up? I discover most individuals didn’t have Brussels sprouts ready correctly once they had been rising up. Boiled Brussels sprouts can completely smash them for you!

Roasted or evenly sautéed sprouts are the way in which to go. For this recipe I used sautéed sprouts, very like I did on this simple Brussels sprout aspect dish. I added a lightweight coconut milk sauce, which labored rather well in my vegan pasta primavera. Every part will get topped off with evenly toasted panko breadcrumbs.

The entire meal comes collectively tremendous simply and can make a Brussels sprout lover out of anybody!

What You’ll Want

Skillet of Brussels Sprout Pasta on a Wooden Surface with Spoon

Dried fettuccine (or your favourite kind of pasta)
Contemporary Brussels sprouts
Olive oil
Panko breadcrumbs
Garlic
Full-fat coconut milk
Lemon juice
Lemon zest
Pink pepper flakes
Salt and pepper

Find out how to Make Brussels Sprout Pasta

The next is an in depth photograph tutorial on tips on how to make this dish. Scroll all the way in which down in the event you’d prefer to skip to the recipe!

Plate of Brussels Sprout Pasta with Skillet and Water Glass in the Background

Do your prep work first! Boil your pasta in line with the package deal instructions, drain and toss it with some olive oil. Mince your garlic, juice and zest your lemons, and slice your sprouts tremendous skinny.

Thinly Sliced Brussels Sprouts on a Cutting Board

Now warmth up a tiny little bit of oil in a skillet. Give it a minute to warmth up, then add your panko breadcrumbs. Toast them for a couple of minutes, flipping them often, till a lot of the breadcrumbs are evenly browned.

Take the breadcrumbs out of the skillet and switch them to a plate or bowl.

Add some extra oil to the skillet. Let it warmth up for a minute, then add your sliced sprouts. Prepare dinner the sprouts for a couple of minutes, flipping them from time to time, till they start to get tender and crispy in spots.

Now push the sprouts to the aspect and add the garlic. Prepare dinner the garlic for almost a minute, till it turns into very aromatic. You’ll want to stir the garlic constantly to maintain it from burning!

Now combine up your sprouts and garlic, then add the coconut milk, lemon juice, and purple pepper flakes. Prepare dinner every thing briefly, till the liquid reduces a bit. Now add your lemon zest and pasta. Toss and cook dinner every thing for an additional minute, simply to warmth up the pasta.

Collage Showing Steps for Making Brussels Sprout Pasta: Sauté Brussels Sprouts, Add Garlic, Add Coconut Milk and Lemon Juice, and Add Pasta

Take the skillet off of the burner and season the combination with some salt and pepper.

To serve, divide the pasta amongst plates and high every dish with some toasted panko.

Close Up of a Plate of Brussels Sprout Pasta with Cluster of Pasta Wrapped Around a Fork

Brussels Sprout Pasta Ideas & FAQ

Can this dish be made gluten-free? Yup! Simply use vegan and gluten-free pasta and breadcrumbs.
Leftovers & storage: Leftovers will maintain in a sealed container within the fridge for about three days. Retailer leftover panko breadcrumbs in a sealed bag at room temperature.
Does this dish style like coconut milk? To not me, however in the event you completely hate the style of coconut milk, attempt subbing a special unflavored and unsweetened non-dairy milk, akin to cashew milk.

Like this recipe? If that’s the case, be sure you observe me on Fb, Pinterest or Instagram, or subscribe to my publication. And please cease again and go away me a overview and score beneath in the event you make it!

This comforting pasta dinner is made with shaved Brussels sprouts in a lightweight lemon cream sauce and topped with crispy toasted panko breadcrumbs. It is filled with taste and comes collectively in a flash!

Elements

8
ounces
dried fettuccine pasta
(or pasta of selection)
2
tablespoons plus 1 teaspoon
olive oil,
divided
1/2
cup
panko breadcrumbs
Salt,
to style
1
pound
Brussels sprouts,
thinly sliced
4
garlic cloves,
minced
1/4
cup
full-fat coconut milk
(from a can)
2
tablespoons
lemon juice
1/4
teaspoon
purple pepper flakes,
plus extra, to style
1
teaspoon
lemon zest
Black pepper,
to style

Directions

Carry a big pot of salted water to a boil. Add the pasta and cook dinner it in line with the package deal instructions.
Drain the pasta right into a colander, return it to the pot, and toss it with a splash of olive oil.
Coat the underside of a big skillet with 1 teaspoon of olive oil and place it over medium warmth.
As soon as the oil is sizzling, add the breadcrumbs plus a beneficiant pinch of salt in a fair layer. Prepare dinner the breadcrumbs for about Four minutes, flipping them often, till browned.
Take away the breadcrumbs from the skillet.
Add the remaining 2 tablespoons of oil to the skillet and lift the warmth to medium-high. Give the oil a minute to warmth up and add the Brussels sprouts.
Prepare dinner the Brussels sprouts for about 6 minutes, flipping them from time to time, till they start to tenderize and brown in spots.
Push the Brussels sprouts to the aspect and add the garlic. Prepare dinner the garlic for about 1 minute, till very aromatic.
Stir the garlic into the Brussels sprouts, then stir within the coconut milk, lemon juice, and purple pepper flakes. Prepare dinner every thing for about 2 minutes, till the liquid reduces a bit.
Stir within the pasta and lemon zest. Proceed cooking the combination for about 1 minute, till the pasta is heated.
Take away the skillet from warmth and season the pasta with salt and pepper to style.
Divide onto plates and high with toasted panko breadcrumbs. Serve.