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
- 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
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
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Coat the bottom of a large skillet with 1 teaspoon of olive oil and place it over medium heat.
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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.
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Remove the breadcrumbs from the skillet.
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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.
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Cook the Brussels sprouts for about 6 minutes, flipping them every so often, until they begin to tenderize and brown in spots.
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Push the Brussels sprouts to the side and add the garlic. Cook the garlic for about 1 minute, until very fragrant.
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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.
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Stir in the pasta and lemon zest. Continue cooking the mixture for about 1 minute, until the pasta is heated.
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Remove the skillet from heat and season the pasta with salt and pepper to taste.
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Divide onto plates and top with toasted panko breadcrumbs. Serve.