This comforting pasta dinner is made with shaved Brussels sprouts in a light lemon cream sauce and topped with crispy toasted panko breadcrumbs. It’s full of flavor and comes together in a flash!
Did you hate Brussels sprouts growing up? I find most people didn’t have Brussels sprouts prepared properly when they were growing up. Boiled Brussels sprouts can totally ruin them for you!
Roasted or lightly sautéed sprouts are the way to go. For this recipe I used sautéed sprouts, much like I did in this easy Brussels sprout side dish. I added a light coconut milk sauce, which worked really well in my vegan pasta primavera. Everything gets topped off with lightly toasted panko breadcrumbs.
The whole meal comes together super easily and will make a Brussels sprout lover out of anyone!
What You’ll Need
- Dried fettuccine (or your favorite type of pasta)
- Fresh Brussels sprouts
- Olive oil
- Panko breadcrumbs
- Full-fat coconut milk
- Lemon juice
- Lemon zest
- Red pepper flakes
- Salt and pepper
How to Make Brussels Sprout Pasta
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip to the recipe!
Do your prep work first! Boil your pasta according to the package directions, drain and toss it with some olive oil. Mince your garlic, juice and zest your lemons, and slice your sprouts super thin.
Now heat up a tiny bit of oil in a skillet. Give it a minute to heat up, then add your panko breadcrumbs. Toast them for a few minutes, flipping them occasionally, until most of the breadcrumbs are lightly browned.
Take the breadcrumbs out of the skillet and transfer them to a plate or bowl.
Add some more oil to the skillet. Let it heat up for a minute, then add your sliced sprouts. Cook the sprouts for a few minutes, flipping them every so often, until they begin to get tender and crispy in spots.
Now push the sprouts to the side and add the garlic. Cook the garlic for just about a minute, until it becomes very fragrant. Be sure to stir the garlic continuously to keep it from burning!
Now mix up your sprouts and garlic, then add the coconut milk, lemon juice, and red pepper flakes. Cook everything briefly, until the liquid reduces a bit. Now add your lemon zest and pasta. Toss and cook everything for another minute, just to heat up the pasta.
Take the skillet off of the burner and season the mixture with some salt and pepper.
To serve, divide the pasta among plates and top each dish with some toasted panko.
Brussels Sprout Pasta Tips & FAQ
- Can this dish be made gluten-free? Yup! Just use vegan and gluten-free pasta and breadcrumbs.
- Leftovers & storage: Leftovers will keep in a sealed container in the fridge for about 3 days. Store leftover panko breadcrumbs in a sealed bag at room temperature.
- Does this dish taste like coconut milk? Not to me, but if you absolutely hate the taste of coconut milk, try subbing a different unflavored and unsweetened non-dairy milk, such as cashew milk.
Lemon Brussels Sprout Pasta
This comforting pasta dinner is made with shaved Brussels sprouts in a light lemon cream sauce and topped with crispy toasted panko breadcrumbs. It's full of flavor and comes together in a flash!
- 8 ounces dried fettuccine pasta (or pasta of choice)
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1/2 cup panko breadcrumbs
- Salt, to taste
- 1 pound Brussels sprouts, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup full-fat coconut milk (from a can)
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes, plus more, to taste
- 1 teaspoon lemon zest
- Black pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
Coat the bottom of a large skillet with 1 teaspoon of olive oil and place it over medium heat.
Once the oil is hot, add the breadcrumbs plus a generous pinch of salt in an even layer. Cook the breadcrumbs for about 4 minutes, flipping them occasionally, until browned.
Remove the breadcrumbs from the skillet.
Add the remaining 2 tablespoons of oil to the skillet and raise the heat to medium-high. Give the oil a minute to heat up and add the Brussels sprouts.
Cook the Brussels sprouts for about 6 minutes, flipping them every so often, until they begin to tenderize and brown in spots.
Push the Brussels sprouts to the side and add the garlic. Cook the garlic for about 1 minute, until very fragrant.
Stir the garlic into the Brussels sprouts, then stir in the coconut milk, lemon juice, and red pepper flakes. Cook everything for about 2 minutes, until the liquid reduces a bit.
Stir in the pasta and lemon zest. Continue cooking the mixture for about 1 minute, until the pasta is heated.
Remove the skillet from heat and season the pasta with salt and pepper to taste.
Divide onto plates and top with toasted panko breadcrumbs. Serve.