Creamy Lemon Spaghetti with Shredded Brussels Sprouts and Toasted Panko

This creamy lemon spaghetti with shredded Brussels sprouts is the perfect weeknight pasta dish. It’s hearty, satisfying and comes together in just about 30 minutes. The combination of al dente spaghetti, tender Brussels sprouts and a rich, lemony sauce is simply irresistible.

What really takes this dish over the top is the crunchy toasted panko and scallion topping. A sprinkle of chili flakes adds a gentle warmth, while fresh lemon zest brightens every bite. It’s a comforting meal that feels special without any fuss.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating the white parts from the green tops. Trim the ends off the Brussels sprouts, halve them lengthwise, then lay flat and slice crosswise into thin shreds. Zest the lemon and cut it into quarters.
2. Once the water is boiling, add the spaghetti and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1½ cups of the pasta cooking water, then drain the spaghetti. Set the empty pot aside for later. While the pasta cooks, melt 1 tablespoon of butter in a large pan over medium-high heat. Add the panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in the scallion whites and season with salt and pepper. Transfer the panko mixture to a small bowl and wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shredded Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. If desired, stir in a pinch of chili flakes and cook for 30 seconds more. Turn off the heat.
4. Return the empty pot to medium heat. Add the cheese roux concentrate and 1 cup of the reserved pasta cooking water. Whisk to combine and cook until slightly thickened, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until melted and smooth.
5. Add the drained spaghetti, cooked Brussels sprouts, garlic herb butter, Parmesan cheese, scallion greens, half of the lemon zest and a generous squeeze of lemon juice to the pot with the sauce. Toss everything together over medium-low heat until the butter is melted and the pasta is coated in a creamy sauce, about 1 minute. If the sauce seems too thick, stir in a splash more of the reserved pasta water. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
6. Divide the pasta among bowls. Top each serving with the toasted panko mixture and the remaining lemon zest. Sprinkle with more chili flakes if you like. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, gluten-free spaghetti works well. Adjust cooking time according to package directions and be sure to reserve enough pasta water, as gluten-free pasta may absorb more liquid.

What can I substitute for cheese roux concentrate?

If you don’t have cheese roux concentrate, you can make a quick roux by melting 1 tablespoon butter and whisking in 1 tablespoon flour, then adding 1/2 cup milk and 1/4 cup grated cheddar. Simmer until thickened.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to revive the sauce.