Creamy Lemon Spaghetti with Shredded Brussels Sprouts and Toasted Panko

If you love pasta as much as we do, this lemony spaghetti with Brussels sprouts is about to become your new favorite weeknight dinner. Al dente spaghetti gets tossed with shredded Brussels sprouts, Parmesan and a bright lemon cream sauce, then topped with crunchy toasted panko and scallions. It’s hearty, satisfying and packed with comforting flavors.

The best part? This dish comes together in just 30 minutes, making it perfect for busy evenings when you crave something delicious without the fuss. Each bite offers a wonderful contrast of textures-creamy pasta, tender sprouts and crispy panko-all balanced by the zesty kick of lemon and a hint of chili flakes. Serve it as a main course or a generous side; either way, it’s sure to impress.

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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, trim and thinly slice the scallions, separating the white parts from the green tops. Trim the Brussels sprouts, halve them lengthwise, then lay them flat and slice crosswise into thin shreds. Zest the lemon and quarter it.
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.
3. While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the panko breadcrumbs and cook, stirring constantly, until golden and toasted, about 2-3 minutes. Stir in the sliced scallion whites and season with salt and pepper. Transfer the mixture to a small bowl and wipe the skillet clean.
4. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add the shredded Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, about 4-6 minutes. If desired, stir in a pinch of chili flakes and cook for 30 seconds more. Remove from heat.
5. Return the empty pasta pot to medium heat. Add the cheese roux concentrate and 1 cup of the reserved pasta cooking water (use 1½ cups for 4 servings). Whisk until combined and cook until slightly thickened, about 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until melted and smooth.
6. Add the drained spaghetti, cooked Brussels sprouts, garlic herb butter, grated Parmesan, 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, add more reserved pasta water a splash at a time. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
7. Divide the pasta among bowls. Top each serving with the toasted panko mixture and the remaining lemon zest. Sprinkle with extra chili flakes if you like. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. For short pasta, try penne or rigatoni.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. The cheese roux concentrate and cream cheese add richness without meat.

Can I make this dish gluten-free?

Absolutely. Substitute gluten-free spaghetti and use gluten-free panko breadcrumbs. Check that your cheese roux concentrate is gluten-free as well.