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Creamy Spaghetti with Brussels Sprouts

Creamy Spaghetti with Brussels Sprouts
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This creamy spaghetti dish features tender Brussels sprouts and a rich sauce, offering a comforting and flavorful meal. It’s a quick and satisfying option for weeknights.

Ingredients

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  • 1 pound spaghetti
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  2. While spaghetti cooks, heat olive oil in a large skillet over medium heat. Add Brussels sprouts and cook until tender-crisp and slightly browned, about 8-10 minutes.
  3. Add minced shallot and garlic to the skillet with the Brussels sprouts. Cook for 2-3 minutes until fragrant.
  4. Pour in the vegetable broth and bring to a simmer. Cook until the broth has reduced by half.
  5. Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper.
  6. Add the cooked spaghetti to the skillet with the sauce and Brussels sprouts. Toss to coat, adding reserved pasta water as needed to achieve a creamy consistency.
  7. Serve immediately, garnished with additional Parmesan cheese if desired.

Notes

  • For a richer flavor, you can roast the Brussels sprouts before adding them to the skillet.
  • Adjust the amount of heavy cream to your preferred creaminess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/creamy-spaghetti-with-brussels-sprouts/