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Photo Credit: Elizabeth Newman

Brussels Sprouts and Mushroom Pasta

15 MINPrep Time
20 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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With abundant vegetables and a lemony cream sauce, this pasta strikes just the right balance between healthy and a little indulgent. 

brussels sprouts and mushroom pasta

Brussels Sprouts and Mushroom Pasta


dinner Main Course

Prep Time

15 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Brussels Sprouts and Mushroom Pasta


  • Kosher salt
  • 1 pound pasta, (such as Fusilli Corti)
  • 1 cup grated Pecorino Romano
  • 1/4 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, (trimmed, halved and thinly sliced)
  • 1 medium onion, (finely chopped)
  • 1 pound mushrooms, (such as cremini, button or shiitake, cleaned and chopped)
  • 3 cloves garlic (minced)
  • 3 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup creme fraiche or mascarpone, (at room temperature (about 8 ounces))
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice, (from 1/2 large lemon)
  • Zest of 1 large lemon
  • 1/2 cup slivered almonds, (toasted)


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
  2. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
  3. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.



per serving
Amount/Serving % Daily Value
73 grams
23 grams
26 grams
Saturated Fat
9 grams
Trans Fat
1 grams
17 milligrams
1509 milligrams
8 grams
8 grams
Unsaturated Fat
14 grams
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2 reviews & comments

  • Author's avatar image
    Christy Hendershot - Jan 19

    In an attempt to broaden my taste buds this year and finally deciding to try different vegetables such as kale, swiss chard, assorted mushrooms, and brussel sprouts, I stumbled across this little gem of a recipe. Super easy to make and very delicious! I will be adding this to my recipe rotation for sure. Thanks Giada!

  • Author's avatar image
    Theresa Harrison - Jun 09

    Omg I love challenging myself to eating food that i have had previously and not liked like vegetables and different meats in this case it was brussels sprouts i thought if anything is gonna convince me that they can be delicious it's creamy pasta and absolutely this recipe has me convinced there is hope for these green devils ….simply delicious and it makes enough for a small army i will be cooking this for easter for the vegetarians and the newly brussels sprouts converts and there will be a few more after i serve this awesome job

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