Creamy Lemon Brussels Sprouts Linguine with Toasted Panko

This creamy lemon linguine with Brussels sprouts is the ultimate comfort food for pasta lovers. Tender linguine is tossed in a velvety sauce made with cream cheese, Parmesan and a hint of lemon, then mixed with shredded Brussels sprouts for a hearty, satisfying bite. A crunchy toasted panko topping with scallions and chili flakes adds the perfect finishing touch.

Ready in just 30 minutes, this dish is ideal for busy weeknights when you crave something delicious and comforting. The bright lemon and savory cheese balance beautifully with the earthy sprouts, making it a crowd-pleaser that feels both indulgent and fresh.

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Ingredients

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView 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 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 linguine 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 linguine is drained, heat pot used for pasta 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 linguine, 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 regular linguine instead of gluten-free?

Yes, you can substitute regular linguine. Cook according to package directions until al dente.

What can I use instead of cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

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.