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crispy brussels sprouts pasta with lemon coconut cream sauce

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Preheat oven to 400F.

  2. 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).

  3. 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.
  4. 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.
  5. 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.
  6. Assemble: Divide pasta between bowls then top with toasted walnuts and parmesan cheese!