Roasted Brussels Sprouts Pasta

Close up of creamy pasta topped with roasted Brussels sprouts.

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This roasted Brussels sprouts pasta equals perfect weeknight dinner. Quick, easy, creamy, full of flavour and plant protein and on your table in 30 minutes. Simple food celebrating humble sprouts you will want to eat on repeat.

Course Midweek Dinner, Pasta

Cuisine British, fusion, Italian

Keyword roasted Brussels sprouts pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 667kcal

Author Jo Allison

Ingredients

400 g Brussels sprouts woody ends trimmed, blemished/yellowing leaves removed, halved and/or quartered
1 teaspoon smoked paprika (optional) to sprinkle over sprouts for that smoky flavour
2 tablespoon cold pressed rapeseed oil or olive oil for roasting sprouts
400 g pasta I went for casarecce
2 shallots peeled and roughly chopped; use regular onion if you want
2-3 garlic cloves peeled and roughly chopped
2 tablespoon cold pressed rapeseed oil or olive oil for sautéing shallots and garlic
400 g tin cannellini beans (with liquid) or butter beans
200 ml plant (unsweetened) or dairy milk
3 tablespoon nutritional yeast or grated parmesan
1 teaspoon fine black salt (kala namak) or regular fine salt
lemon juice to taste
salt and pepper to taste
saved pasta water
fresh parsley as garnish

Instructions

Preheat the oven to 200°C/400°F/Gas Mark 6.
Bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save a cupful of pasta water when draining the pasta as we will need it later.
400 g pasta
Prepare Brussels sprouts by trimming the woody end of each sprout and removing any yellowing or blemished leaves that have seen better days. Wash and dry them well.
Next, halve and/or quarter them to ensure they're roughly similar size for even roasting.
Pop them onto baking tray, drizzle with some olive oil, season with salt and pepper and sprinkle over some smoked paprika (if using).
Roast in preheated oven for approximately 15-20 minutes, keeping an eye on them and giving them a turn half way through.
400 g Brussels sprouts, 2 tablespoon cold pressed rapeseed oil or olive oil, 1 teaspoon smoked paprika (optional)
With Brussels sprouts in the oven, it's time to make a sauce.
Heat couple tablespoons of olive oil In a pan/shallow casserole dish and sauté shallots with garlic until softened but not too coloured. You want to keep stirring them not allowing garlic to burn. Set aside.
2 shallots, 2-3 garlic cloves, 2 tablespoon cold pressed rapeseed oil or olive oil
Put beans with their liquid, oat milk, nutritional yeast or parmesan, black or regular salt and sautéed shallots and garlic in a blender and process until completely smooth.
Taste and adjust seasoning with salt, pepper and some lemon juice for touch of acidity.
2 shallots, 2-3 garlic cloves, 400 g tin cannellini beans (with liquid), 200 ml plant (unsweetened) or dairy milk, 3 tablespoon nutritional yeast, 1 teaspoon fine black salt (kala namak), lemon juice, salt and pepper
Pour the sauce into the same pan you sautéed your shallots in and gently heat it up.
Add cooked and drained pasta and mix it in. The pasta will quickly start "drinking up" the sauce so keep your saved pasta water ready and add a splash or two as necessary to keep it creamy and silky.
saved pasta water
Top your pasta with roasted Brussels sprouts, garnish with some parsley and enjoy.
fresh parsley as garnish

Notes

Nutritional information is approximate, per serving (based on 4 servings) and will differ depending on the exact ingredients used hence it should be treated as a rough guideline only.
Leftover pasta will keep in the fridge for 2-3 days. Reheat it in a pan on the hob. You will need to add some of that saved starchy pasta water to loosen it a bit as it thickens when cold. You can also use regular water or some stock.
I don't recommend freezing.

TIPS:

Boil your pasta in salted water! Simple thing but can make a huge difference between delicious and bland pasta. Relying on seasoning of the sauce alone is not enough if you're after flavour.

Don't forget to save more pasta water than you think you will need. This is important especially if you think you might have some leftovers. It will come super handy when reheating your pasta as the sauce will go thick when cold and you will need something to emulsify it with and make nice and creamy again (like our starchy, salty pasta water).

I would recommend going for unsalted beans as we're using the liquid in our sauce and want to be in full control of seasoning.

Always taste as you go and adjust seasoning to your taste.

Nutrition