Creamy Spaghetti with Shredded Brussels Sprouts and Toasted Panko

If you love pasta and are looking for a new way to enjoy Brussels sprouts, this recipe is for you. Al dente spaghetti is tossed with finely shredded Brussels sprouts in a luscious, creamy Parmesan sauce. The dish is finished with a sprinkle of chili flakes and golden toasted panko breadcrumbs for an irresistible crunch.

This meal comes together in just 30 minutes, making it perfect for busy weeknights. The combination of tangy lemon, fresh chives and nutty Parmesan creates a bright, savory flavor that will have everyone coming back for seconds.

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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, mince the chives. Trim and halve the Brussels sprouts lengthwise, then lay them flat and 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 the pasta. Keep the empty pot handy. 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 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, half the lemon zest, the remaining chives and a big squeeze of lemon juice to the sauce. Cook, tossing, until the butter melts and the pasta is coated in a creamy sauce, about 1 minute. If needed, stir in more reserved pasta water a splash at a time. Season with salt and pepper to taste 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 you like. Serve with 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.

Can I substitute the cheese roux concentrate?

You can make a quick roux with equal parts butter and flour, then whisk in milk and cheese. Use about 1 ounce of this mixture.

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.