If you’ve been hunting for a dish that pairs whole grains with vibrant, fresh vegetables while still delivering on indulgent, creamy comfort, look no further than this Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe. The nutty charm of whole-wheat spaghetti combines beautifully with tender Brussels sprouts sauteed to bright perfection. Then it all melds into a luscious sauce made with Asiago cheese and cream, which wraps every strand in rich, savory warmth. It’s a dish that says cozy but never heavy, nourishing yet exciting – an absolute keeper for weeknights or when you want to impress without fuss.
Ingredients You’ll Need
This Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe relies on a handful of simple ingredients that each play a vital role. Think of the shallots and garlic as the aromatic backbone that give depth, the Brussels sprouts bringing freshness and texture, and the Asiago adding a distinct tang and creaminess. Using whole-wheat pasta not only boosts nutrition but also adds a lovely nuttiness that harmonizes perfectly with the other flavors.
- Extra-virgin olive oil: Use 3 teaspoons divided; this oil provides a smooth, fruity base for cooking and flavor enhancement.
- Shallots: 2 large shallots finely chopped; they offer a delicate sweetness that elevates the dish’s aroma.
- Brussels sprouts: 8 ounces trimmed and halved; their tender-crisp bite and earthy flavor are central to the dish.
- Water: 3 tablespoons plus 1½ cups divided; helps steam and cook the sprouts and pasta perfectly.
- Garlic: 3 medium cloves finely chopped; provides pungent warmth and depth.
- Whole-wheat spaghetti: 8 ounces; this brings wholesome fiber and a nutty undertone to the creamy sauce.
- Unsalted vegetable broth: 2½ cups; adds subtle savory richness without overpowering the other ingredients.
- Asiago cheese: 1⅔ cups finely grated plus extra for garnish; delivers a sharp, tangy creaminess essential for the sauce.
- Heavy cream: ¾ cup; lends luscious thickness and balance to the cheesy sauce.
- Crushed red pepper: ⅛ teaspoon plus extra for garnish; adds a gentle kiss of heat that wakes up the palate.
- Salt: ⅛ teaspoon; enhances and balances the flavors beautifully.
- Fresh basil: 2 tablespoons thinly sliced; imparts bright herbal notes as the perfect finishing touch.
How to Make Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe
Step 1: Sauté the Shallots and Brussels Sprouts
Start by heating 2 teaspoons of olive oil in a large skillet over medium heat. Toss in the chopped shallots and cook until fragrant, which should take about one minute—this brings out their natural sweetness and aroma. Next, add the halved Brussels sprouts along with 2 tablespoons of water, then cover the skillet. Stir occasionally and add small amounts of water as needed to prevent sticking. Cook the sprouts until they are bright green and tender, usually within 5 to 8 minutes. Finish this step by stirring in the garlic and the remaining teaspoon of olive oil, letting the fragrant garlic bloom for about 30 seconds before setting the mixture aside.
Step 2: Cook the Whole-Wheat Spaghetti in Broth
In the same skillet, combine the whole-wheat spaghetti with 2½ cups of vegetable broth and 1½ cups of water. Cover and bring to a boil over high heat. Let it cook, covered, stirring now and then until the pasta is al dente and most of the liquid has absorbed—this should take about 12 minutes. Cooking pasta this way infuses it with savory notes and saves on washing extra pots, making for a wonderfully efficient step.
Step 3: Create the Creamy Asiago Sauce
Once the pasta is cooked, reduce the heat and stir in the finely grated Asiago cheese, heavy cream, crushed red pepper, and salt. Keep stirring constantly, allowing the cheese to melt evenly into a creamy sauce. This will thicken the sauce in 2 to 4 minutes and give you that rich, velvety texture that is the heart of this recipe. The Asiago’s sharp tang combined with the cream creates a luscious coating that brings all the elements together beautifully.
Step 4: Combine and Finish with Fresh Basil
Remove the skillet from heat and return the cooked Brussels sprouts and shallot mixture back into the pan. Using tongs, toss everything gently so every strand of spaghetti is evenly coated in the creamy sauce and studded with tender, flavorful greens. Finally, sprinkle the sliced fresh basil over the top for a burst of herbal brightness. Feel free to add extra Asiago or crushed red pepper if you want a little more kick.
How to Serve Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe
Garnishes
For garnishing, more finely grated Asiago cheese is always a welcome addition. It creates a delightful contrast in texture and reinforces that cheesy goodness. A little extra crushed red pepper gives a vibrant pop of heat, playful enough to balance the creaminess without overpowering it. Fresh basil leaves can also be left whole or torn for a visually appealing touch and fresh flavor right before serving.
Side Dishes
This dish is wonderfully satisfying on its own, but you could complement it with a crisp green salad dressed with lemon vinaigrette to add refreshing acidity. Roasted cherry tomatoes or grilled asparagus also pair nicely by adding bright colors and subtle sweetness, rounding out the meal with seasonal freshness.
Creative Ways to Present
Consider plating the spaghetti in shallow bowls and finishing with a drizzle of high-quality olive oil and a light sprinkle of toasted pine nuts for crunch. For an elegant touch, stack the spaghetti into neat towers and garnish with a basil leaf perked on top. Serving it family-style straight from the skillet wrapped in a rustic linen towel can create a cozy, welcoming vibe.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, but be sure to add a splash of water or broth when reheating to loosen the sauce and prevent it from drying out. Stir well to bring back its creamy consistency.
Freezing
Freezing this pasta is possible but not always ideal since dairy-based sauces can sometimes separate after thawing. If you choose to freeze it, pack it tightly in freezer-safe containers and consume within one month. Thaw in the refrigerator overnight and reheat gently to preserve as much of the sauce’s silky texture as possible.
Reheating
When reheating, use a low heat setting on the stovetop or microwave. Add a little vegetable broth, cream, or water to restore the saucy texture. Stir frequently to ensure even heating and avoid scorching. Fresh basil can be re-added after warming to maintain its vibrant flavor and color.
FAQs
Can I use other types of pasta for this Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe?
Absolutely! While whole-wheat spaghetti lends a nutty flavor and extra fiber, feel free to use any pasta shape you prefer. Fettuccine, penne, or even gluten-free options will all work well with the creamy Asiago sauce and Brussels sprouts.
Is there a substitute for Asiago cheese if I can’t find it?
Yes, Parmesan or Pecorino Romano make excellent substitutes. They have similar salty, tangy profiles that will maintain the dish’s signature flavor. Just be mindful of the salt content if you use these alternatives.
How do I make this dish vegan or dairy-free?
You can swap out the heavy cream for coconut cream or a creamy plant-based milk and use a vegan cheese alternative or nutritional yeast to recreate the cheesy flavor. Olive oil cooking and vegetable broth keep it flavorful without dairy.
Why do we cook pasta directly in broth and water instead of boiling it separately?
Cooking pasta directly in broth and water helps it absorb flavors from the start, cutting down on prep time and dishes. This method yields a more flavorful pasta that pairs perfectly with the sauce you’ll create without needing to drain excess water.
Can I add protein to make this a heartier meal?
Definitely! Grilled chicken, crispy pancetta, or sautéed mushrooms add great texture and deepen the savory notes. Just keep the additions balanced with the creamy, bright flavors to keep the dish harmonious.
Final Thoughts
This Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe has quickly become one of my top picks for a meal that is comforting yet full of fresh flavors and nourishing ingredients. Whether you’re cooking for yourself, family, or friends, it strikes a perfect balance of texture and taste. I truly hope you give it a try and find it as delightful and satisfying as I do – it’s a recipe that keeps me coming back to the kitchen with a big smile every time.
Print
Creamy Whole-Wheat Spaghetti with Brussels Sprouts and Asiago Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy Spaghetti with Brussels Sprouts is a savory and comforting pasta dish combining tender Brussels sprouts sautéed with shallots and garlic, whole-wheat spaghetti cooked in vegetable broth, and finished with a rich Asiago cheese and cream sauce. This delightful meal offers a perfect balance of flavors and textures, making it a satisfying vegetarian dinner option.
Ingredients
Vegetables & Aromatics
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, chopped (about ½ cup)
- 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
- 3 medium cloves garlic, finely chopped (1 tablespoon)
- 2 tablespoons water plus 1½ cups, divided, plus more as needed
- 2 tablespoons thinly sliced fresh basil
Pasta & Broth
- 8 ounces whole-wheat spaghetti
- 2½ cups unsalted vegetable broth
Dairy & Cheese
- 1⅔ cups finely grated Asiago cheese (about 2½ ounces), plus more for garnish
- ¾ cup heavy cream
Seasonings
- ⅛ teaspoon crushed red pepper, plus more for garnish
- ⅛ teaspoon salt
Instructions
- Sauté Shallots and Brussels Sprouts: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped shallots and cook, stirring often, until fragrant, about 1 minute. Add the halved Brussels sprouts and 2 tablespoons of water. Cover and cook, stirring occasionally and adding additional water (1 tablespoon at a time) as needed to prevent burning, until Brussels sprouts are bright green and tender, about 5 to 8 minutes.
- Add Garlic and Finish Sauté: Stir in the finely chopped garlic and the remaining 1 teaspoon of olive oil. Cook uncovered, stirring constantly, until the garlic is fragrant, about 30 seconds. Transfer this vegetable mixture to a medium heatproof bowl and wipe the skillet clean.
- Cook Pasta in Broth: Combine the whole-wheat spaghetti, 2½ cups vegetable broth, and 1½ cups water in the cleaned skillet. Cover and bring it to a boil over high heat. Boil, covered, stirring occasionally, until the pasta is al dente and the liquid is nearly absorbed, approximately 12 minutes.
- Prepare Creamy Sauce: Stir in the grated Asiago cheese, heavy cream, crushed red pepper, and salt into the pasta mixture. Cook while stirring constantly until the sauce thickens, about 2 to 4 minutes. Remove the skillet from heat.
- Combine and Serve: Return the sautéed Brussels sprouts mixture to the skillet. Using tongs, gently toss everything together to coat the vegetables evenly in the creamy sauce. Sprinkle with sliced fresh basil and garnish with additional crushed red pepper and/or Asiago cheese if desired. Serve warm.
Notes
- Use extra water during Brussels sprouts cooking to prevent burning and promote even cooking.
- For a lighter dish, substitute heavy cream with half-and-half or a plant-based cream.
- Whole-wheat spaghetti adds extra fiber and nutrients; regular spaghetti can be used as an alternative.
- Adjust crushed red pepper to taste for desired spiciness.
- Asiago cheese can be substituted with Parmesan or Pecorino Romano if desired.
- Make sure to stir the pasta occasionally to avoid sticking and ensure even cooking.
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