Lemon Brussels Sprouts Spaghetti with Toasted Panko

If you love pasta and are always looking for new ways to enjoy it, this lemony spaghetti with Brussels sprouts is a must-try. The combination of tender spaghetti, shredded Brussels sprouts, Parmesan and fresh lemon creates a dish that’s both hearty and refreshing. It’s the perfect weeknight dinner that feels special without a lot of fuss.

What really takes this recipe over the top is the crunchy toasted panko sprinkled on top, along with a pinch of chili flakes for a gentle kick. The creamy sauce, made with cream cheese and a cheese roux concentrate, coats every strand beautifully. Serve it as a main or a side-it’s sure to become a favorite.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, trim the ends of the Brussels sprouts and shred them thinly using a knife or food processor. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon.
3. In a small skillet over medium heat, melt the garlic herb butter. Add panko breadcrumbs and cook, stirring, until golden and toasted, about 2-3 minutes. Remove from heat and set aside.
4. In a large skillet or pot, heat olive oil over medium heat. Add the white parts of scallions and cook for 1 minute. Add shredded Brussels sprouts and cook until wilted and slightly tender, about 3-4 minutes. Season with salt and pepper.
5. Reduce heat to low. Add cream cheese, cheese roux concentrate and 1/4 cup of reserved pasta water. Stir until smooth and creamy. Add the cooked spaghetti, Parmesan, lemon zest and lemon juice. Toss to combine, adding more pasta water as needed to reach desired sauce consistency.
6. Divide pasta among bowls. Top with toasted panko, chili flakes and green scallion parts. Serve immediately.

Recipe Tips

FAQ

Can I use gluten-free pasta?

Yes, any gluten-free spaghetti works well. Adjust cooking time as needed.

Can I make this dish vegan?

Substitute the butter with vegan butter, use dairy-free cream cheese and Parmesan and omit the cheese roux concentrate or use a vegan alternative.

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.