First off, I’ve been on a pasta roll guys!! Sorry… but there’s just something about chilly fall weather that makes me crave warm hearty pasta and soups but pasta more because I love carbs. Carbs carbs carbs. I also love this crispy brussels sprouts pasta with lemon coconut cream sauce!
Second, HOW IS IT ALREADY NOVEMBER?! Omg. Where did 2017 go?! I feel old.
Okay back to pasta… this pasta bowl is loaded with crispy brussels sprouts (my fave!!!!) plus a to-die-for lemon coconut cream sauce!! Y’all – it’s SO GOOD. This crispy brussels sprouts pasta with lemon coconut cream sauce is warm and comforting yet bursting with zesty flavor. Though, I cannot decide if the crispy brussels sprouts or the lemon coconut cream sauce make this dish?! Maybe it’s the combo. Totes.
Let’s discuss this lemon coconut cream sauce, we start with minced garlic that we sauté in olive oil. Next, we add in our coconut cream (you can sub in heavy cream here if you don’t like coconut and/or aren’t dairy free) and lemon zest (#magical) then bring the mixture to a boil and let it cook to thicken. Lastly, we stir in a little lemon juice and BOOM, we have our magically delicious lemon coconut cream sauce that we will smother all over our crispy brussels sprouts and fettuccine noodles. Though, you could totally use whatever noodles you want. I feel like rotini would also be a great option because all our yummy sauce would coat the spirals beautifully.
Ready for the recipe?! GOOD.
crispy brussels sprouts pasta with lemon coconut cream sauce
- 1 1/2 lbs brussels sprouts, trimmed and halved (or quartered if they are super big)
- 2 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1 teaspoon pepper, divided
- 1/2 teaspoon red pepper flakes (optional if you like your brussels sprouts spicy)
- 10 oz pasta
- 4 garlic cloves, minced
- 1 2/3 cups coconut cream (sub heavy cream if not dairy free and/or don’t like coconut flavor)
- 1 tablespoon lemon zest (from about one large lemon)
- 1 lemon, juiced
- toppings: 1/2 cup toasted walnuts and shaved/shredded parmesan cheese
- Preheat oven to 400F.
Toss brussels sprouts with one tablespoon of olive oil. Spread them out on to a baking sheet, sprinkle with 1/2 teaspoons of both sea salt and pepper (plus red pepper flakes if you like it spicy), then roast until tender and slightly crispy (20 to 30 minutes).
- While the brussels sprouts are roasting, cook the pasta according to package instructions. Drain, reserve 1/2 cup of pasta water, then return pasta to the pot.
- Make the lemon cream sauce (also while b sprouts are roasting): Heat remaining one tablespoon of olive oil in a large deep skillet (or pot) over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant. Stir in coconut cream (or heavy cream) and the lemon zest then bring the sauce to a boil. Let cook until the mixture thickens (about 10 minutes) then stir in lemon juice and remaining sea salt and pepper at the end.
- Add the cooked pasta and roasted brussels sprouts to the skillet/pan with the lemon cream sauce then toss to coat. If you find that the sauce is too thick, add in the reserved pasta water.
- Assemble: Divide pasta between bowls then top with toasted walnuts and parmesan cheese!
TWO VERY IMPORTANT QUESTIONS:
- Do you start putting up Christmas decorations and jamming out to Christmas music in November OR do you wait until after Thanksgiving?!
- Stuffing or dressing?!
I NEED TO KNOW.
- Personally, I wait to show my Christmas spirit until after Thanksgiving because Thanksgiving is my FAVORITE holiday. Christmas is awesome, but Thanksgiving is the BEST. It’s the middle holiday (between Halloween and Christmas), so there are festive events leading up to and after it. I just love how it’s the right smack in the middle of the holiday season and that there’s less pressure. Plus I LOVE FOOD.
- I call it stuffing whether or not it was stuffed inside a turkey… dressing goes on salad. Get it together people!
p.s. more awesome pasta recipes here!