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Wooden Table Set with Skillet, Water Glass, Lemon Slices, and Plate of Brussels Sprout Pasta
Lemon Brussels Sprout Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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
Keyword: brussels sprout recipe, easy vegan dinner recipe, vegan pasta recipe
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
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.