Creamy Lemon Spaghetti with Shredded Brussels Sprouts and Toasted Panko

If you love pasta and are always looking for new ways to enjoy it, this creamy lemon spaghetti with Brussels sprouts is about to become a favorite. Al dente spaghetti is tossed with shredded Brussels sprouts, Parmesan and a bright lemon finish, all coated in a luscious cream sauce. The dish is then topped with crunchy toasted panko and scallions for an irresistible texture contrast.

This recipe is perfect for a weeknight dinner when you want something comforting but not too heavy. It comes together in about 30 minutes using simple ingredients and the combination of tangy lemon, nutty Parmesan and earthy Brussels sprouts is simply delicious. Plus, the chili flakes add a gentle kick that ties everything together.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.) Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in scallion whites and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
4. Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low and whisk in cream cheese until melted and combined.
5. Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, scallion greens, half the lemon zest and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt and pepper. Add more lemon juice if desired.
6. Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, gluten-free spaghetti works well. Cook according to package directions and reserve extra pasta water as gluten-free pasta may absorb more liquid.

Can I make this dish vegan?

To make it vegan, use dairy-free butter, cream cheese and Parmesan alternatives. Omit the cheese roux concentrate or use a vegan roux substitute.

How do I store leftovers?

Store 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 restore creaminess.