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
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Brussels Sprouts and Mushroom Pasta

Category

dinner Main Course

Prep Time

15 minutes

Cook Time

20 minutes

Image of Brussels Sprouts and Mushroom Pasta

Ingredients

  • 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)

Instructions

  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.
vegetarian
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