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    You are here: Home / Entrees / Lemon Brussels Sprout Pasta

    LAST UPDATED: October 19, 2020 • FIRST PUBLISHED: October 19, 2020

    Lemon Brussels Sprout Pasta

    Jump to Recipe Print Recipe
    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!

    Wooden Table Set with Skillet, Water Glass, Lemon Slices, and Plate of Brussels Sprout Pasta

    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

    Skillet of Brussels Sprout Pasta on a Wooden Surface with Spoon
    • Dried fettuccine (or your favorite type of pasta)
    • Fresh Brussels sprouts
    • Olive oil
    • Panko breadcrumbs
    • Garlic
    • 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!

    Plate of Brussels Sprout Pasta with Skillet and Water Glass in the Background

    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.

    Thinly Sliced Brussels Sprouts on a Cutting Board

    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.

    Toasted Panko Breadcrumbs in a Skillet

    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.

    Collage Showing Steps for Making Brussels Sprout Pasta: Sauté Brussels Sprouts, Add Garlic, Add Coconut Milk and Lemon Juice, and Add 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.

    Close Up of a Plate of Brussels Sprout Pasta with Cluster of Pasta Wrapped Around a Fork

    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.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Wooden Table Set with Skillet, Water Glass, Lemon Slices, and Plate of Brussels Sprout Pasta
    5 from 1 vote
    Print

    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!

    Course Entree
    Cuisine American
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 4
    Calories 403 kcal
    Author Alissa Saenz

    Ingredients

    • 8 ounces dried fettuccine pasta (or pasta of choice)
    • 2 tablespoons plus 1 teaspoon olive oil, divided
    • ½ cup panko breadcrumbs
    • Salt, to taste
    • 1 pound Brussels sprouts, thinly sliced
    • 4 garlic cloves, minced
    • ¼ cup full-fat coconut milk (from a can)
    • 2 tablespoons lemon juice
    • ¼ teaspoon red pepper flakes, plus more, to taste
    • 1 teaspoon lemon zest
    • Black pepper, to taste
    US Customary - Metric

    Instructions

    1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

    2. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

    3. Coat the bottom of a large skillet with 1 teaspoon of olive oil and place it over medium heat.

    4. 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.

    5. Remove the breadcrumbs from the skillet.

    6. 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.

    7. Cook the Brussels sprouts for about 6 minutes, flipping them every so often, until they begin to tenderize and brown in spots.

    8. Push the Brussels sprouts to the side and add the garlic. Cook the garlic for about 1 minute, until very fragrant.

    9. 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.

    10. Stir in the pasta and lemon zest. Continue cooking the mixture for about 1 minute, until the pasta is heated.

    11. Remove the skillet from heat and season the pasta with salt and pepper to taste.

    12. Divide onto plates and top with toasted panko breadcrumbs. Serve.

    Nutrition Facts
    Lemon Brussels Sprout Pasta
    Amount Per Serving
    Calories 403 Calories from Fat 119
    % Daily Value*
    Fat 13.2g20%
    Saturated Fat 4.7g24%
    Sodium 325mg14%
    Potassium 632mg18%
    Carbohydrates 61.3g20%
    Fiber 7g28%
    Sugar 4.9g5%
    Protein 12.9g26%
    Calcium 60mg6%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Mushrooms on Toast
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jojo says

      October 19, 2020 at 6:17 pm

      Hi Alyssa,
      Your recipes are unique and so appealing. This one looks delish! I will definitely give it a try. You’re one of my favourite bloggers. Thank you for your wonderful recipes!
      Jojo

      Reply
    2. Ginny says

      July 20, 2021 at 5:56 pm

      Can't wait to try this. However, I am seriously allergic to coconut. Any suggestions?

      Reply
      • Alissa Saenz says

        July 21, 2021 at 8:46 am

        You could use another non-dairy milk. Go for something unsweetened with a neutral flavor and, if possible, a bit of fat in it. Cashew milk might work well. Enjoy!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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