Creamy Lemon Spaghetti with Shredded Brussels Sprouts and Toasted Panko

This creamy lemon spaghetti with shredded Brussels sprouts is the perfect weeknight comfort food. Al dente spaghetti is tossed in a luscious sauce made with cheese roux, cream cheese and garlic herb butter, then mixed with bright green Brussels sprouts and fresh lemon. A crunchy toasted panko topping adds the perfect finishing touch.

Ready in just 30 minutes, this dish is hearty, satisfying and full of flavor. The combination of tangy lemon, nutty Parmesan and a hint of chili flakes makes every bite irresistible. Serve it as a main course or a side-it’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView 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

0.25 cup 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. Meanwhile, wash and dry the produce. Mince the chives. Trim the Brussels sprouts, halve them lengthwise, then thinly slice crosswise into shreds. Zest the lemon and quarter it.
2. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain. 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 half the chives and season with salt and pepper. Transfer 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. Stir in a pinch of chili flakes if desired and cook for 30 seconds more. Turn off the heat.
4. In the empty pot used for pasta, heat 1 cup of reserved pasta cooking water over medium heat. Add the cheese roux concentrate and whisk until combined. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce 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, half the lemon zest, the remaining chives and a big squeeze of lemon juice to the pot with the sauce. Toss over medium heat until the butter melts and the pasta is coated in a creamy sauce, about 1 minute. If needed, add more reserved pasta water a splash at a time. Season with salt and pepper and add more lemon juice if desired.
6. Divide the pasta among bowls. Top with the toasted panko and remaining lemon zest. Sprinkle with additional chili flakes if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free spaghetti?

Yes, you can substitute gluten-free spaghetti. Cook according to package directions and adjust the pasta water as needed.

What can I use instead of cheese roux concentrate?

You can make a quick roux by melting 1 tablespoon butter, whisking in 1 tablespoon flour, then adding ½ cup milk and ¼ cup grated Parmesan. Simmer until thickened.

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 revive the sauce.