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
Scale
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.
