Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan with some Brussels sprouts and nutritional yeast scattered around
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Creamy Lemon Pasta with Roasted Brussels Sprouts

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You guys – this creamy lemon pasta with roasted Brussels sprouts is 😍. This is a recipe I could not get out fast enough to all of you because it simply is so, so good.

Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan with photographed from a side-angle

I was craving a pasta dish the other day. I wanted something super comforting but also nutritious at the same time. The one thing does not necessarily have to exclude the other – am I right 😉?! We still had lemons and Brussels sprouts in the fridge. I had seen quite a few people posting on Instagram that the combo was delicious so I thought, why not try it? I googled a recipe as a general guideline but changed most things (🤪). It was so delicious that I knew I had to get this out to you asap.

Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan with some Brussels sprouts and nutritional yeast scattered around and a fork stuck into it

Now – if you are still in the camp “Brussels sprouts” suck – I will ask you a question: Have you ever tried roasting them? Listen – I hated Brussel sprouts as a kid. Absolutely with a passion. That is mainly because my parents always threw them in a pot with boiling water and cooked them to oblivion and to a point of bitterness that was simply beyond. It took me years to try roasting them. Let me tell you IT CHANGES EVERYTHING. I just served my dear friend who was equally traumatized by Brussel sprouts in her childhood my Best Roasted Brussels Sprouts and she loved them. To the point where she had three more servings and told me that she could not think about anything else the next day. Roasting is a game-changer. Give it a go 🥰️.

Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan with some Brussels sprouts with only half the plate in focus

Why is this Creamy Lemon Pasta with Roasted Brussels Sprouts good for you?

Brussels Sprouts

Whether you love or hate them – there is no denying that Brussels sprouts are super good for you. They are cruciferous vegetable, which also includes kale, cauliflower, and other mustard greens. Brussels sprouts are super high in vitamin K1 (most green vegetables are), vitamin C, A, as well as manganese, and folate. Vitamin K1 plays an important role in forming blood clots and for bleeding to stop. Brussels sprouts are also high in fiber. As we cover often on the blog, dietary fiber is so important for our gut health and our overall immunity. It also supports stable blood sugar levels and can support the binding and elimination of “bad” cholesterol.

Brussels sprouts on a dark background with some nutritional yeast scattered around

In addition to this already amazing array of benefits is Brussels sprout’s absolutely impressive antioxidant profile. Antioxidants help to fight free radicals in our bodies and thereby lower our oxidative stress. One study found that eating ca. 2 cups of Brussels sprouts daily increased the participant’s oxidative stress levels by ca. 28% (!!). A special antioxidant that deserves mentioning is kaempferol, which in test-tube studies has been found to fight inflammation, improve heart health, and may even protect against certain cancers. Remember that vitamin C also acts as a double-whammy by being a vitamin but at the same time an antioxidant 🥳️.

Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan with a fork stuck into it, photographed from the side

How can I adjust this Creamy Lemon Pasta with Roasted Brussel Sprouts to my Dietary Requirements?

This recipe is vegetarian, gluten-free, dairy-free, and vegan. If you would like to make this recipe paleo, simply use paleo-friendly pasta. Unfortunately, due to the cashews used, this recipe is not nut-free.

Creamy Lemon Pasta with Roasted Brussels sprouts in a cast iron pan close up with a fork picking up some of the food

Other Pasta Recipes on the Blog

I love all things delicious, creamy, and comforting. Especially during the winter months. There is plenty of great pasta dishes to choose from for those occasions:

Close up of Creamy Lemon Pasta with Roasted Brussels sprouts picked up on a fork, with the rest of the dish visible in the background

And there you have it for this week 🤩. I hope you will enjoy this dish as much as we do here, OR finally have a positive experience with Brussels sprouts 😉. This recipe was inspired by the Last Ingredient’s Roasted Brussels Sprout Pasta. As always, please let me know how you are liking the recipe, by either leaving a comment below and/or rating the recipe directly on the recipe card. Enjoy!!

Creamy Lemon Pasta with Roasted Brussel Sprouts

5 from 1 vote
Recipe by Ann Robejsek Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Creamy, lemony, and so delicious! This Creamy Lemon Pasta with Roasted Brussels Sprouts is the ultimate comfort food that meets nutrition. Enjoy!

Ingredients

  • For the sprouts
  • 500 gr. Brussels sprouts

  • 3 tbsp olive oil

  • 1 tsp salt

  • Pepper to taste

  • For the Creamy Lemon Pasta Sauce
  • 3/4 cup (105 gr.) cashews

  • 3/4 cup non-dairy milk

  • 1/3 cup ( ca. 23 gr.) nutritional yeast

  • 1 garlic clove

  • 1 lemon; zest and juice

  • 1/2 tsp salt

  • For the Creamy Lemon Pasta
  • 220 gr. gluten-free pasta of choice

  • 1 garlic clove

  • 1 white onion

  • A little bit of olive oil for frying

  • A pinch of cayenne or red pepper flakes

  • Pepper to taste

How to

  • For the sprouts
  • Preheat your oven to 200 degrees Celsius (400 Fahrenheit) on a fan setting
  • Prepare the sprouts by cutting the stem and removing the outer two leaves. Wash, and then cut thinly, roughly between 3 times per sprout (you want them charred and super crisp and this will happen the thinner you slice). Add to an oven-proof dish and toss with olive oil, salt, and pepper. Put into the oven and roast for ca. 15 minutes before turning and roasting for another ca. 10-15 minutes.
  • For the Creamy Lemon Pasta Sauce
  • Whilst the Brussels sprouts are roasting, prepare the rest of the pasta. Add the cashews, non-dairy milk, nutritional yeast, peeled garlic clove, lemon zest and juice, as well as the salt to a highspeed blender and blend until super smooth. Taste and potentially adjust the lemon or nutritional yeast flavor (if you want it stronger)
  • For the Creamy Lemon Pasta
  • Fill a pot with water and bring to a boil. Add a bit of salt and cook the (gluten-free) pasta according to package instructions
  • Peel the garlic clove and finely chop, or mince. Peel the onion and finely cut. Heat a pan over medium heat and fry off both the garlic and onions until translucent. Add a bit of the cayenne
  • Your pasta, as well as your Brussels sprouts, should be done right around this time. Add the Creamy Lemon Pasta Sauce and heat through on low heat. Drain the noodles (keep a bit of the water to stretch the pasta sauce if you find it too thick) and also add along to the pan (or a separate bowl). Do one final taste test to adjust seasonings. Finally, add the crispy Brussels sprouts. Serve immediately with some extra parmesan or nutritional yeast and ENJOY!

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