Creamy Brussels Sprouts Spaghetti with Toasted Panko &Amp; Parmesan

If you’re a pasta lover looking for a new way to enjoy your favorite noodles, this creamy Brussels sprouts spaghetti is for you. Al dente spaghetti is tossed with shredded Brussels sprouts, a rich Parmesan sauce and finished with a crunchy toasted panko topping. It’s hearty, satisfying and full of flavor.

This dish comes together quickly with simple ingredients. The Brussels sprouts are sautéed until bright and tender, then combined with a creamy cheese sauce made from a roux and cream cheese. A sprinkle of chili flakes adds a gentle kick, while fresh chives and lemon zest brighten every bite. Perfect for a cozy dinner any night of the week.

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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. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Mince chives. Zest and quarter lemon.
2. Once water is boiling, add spaghetti to pot. Cook 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 half the chives 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 combined.
5. Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, remaining chives, half the lemon zest and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Taste and season with salt, pepper and 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. Adjust cooking time according to package directions.

What can I substitute for garlic herb butter?

Use 2 tablespoons of regular butter mixed with 1 minced garlic clove and 1 teaspoon of dried herbs like parsley or thyme.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess.