Brussels sprout season gets it’s last hurrah in this deliciously creamy lemony goat cheese and mascarpone pasta with caramelized brussels sprouts.
While everyone else was making things that make you go ahhhhh on Valentine’s Day…I was making Brussels sprouts.
The harbingers of love! romance! passion!
Or, you know, the harbingers of a grumpy husband who is irritated that you’re forcing him to eat his very least favorite vegetable on the Day of
In my defense…it was for his own good.
Also in my defense, he lost one hand from my
favorite ONLY pair of gloves in the laundry yesterday, so we can’t feel too bad for him.
The way I see it is he got what was coming for him…a month early.
Also also in my defense, Brussels sprouts are NOT PUNISHMENT!
They are fabulous, and especially so when they are cut up into the skinniest of slivers, sauteed until barely caramelized and then soaked in a creamiest of cream sauces that is comprised of all good things, but namely mascarpone, goat cheese, and heavy cream. My goodness.
Oh, and did I mention the pound of pasta that gets all tossed up in there?
It’s about to get hott in here.
I considered holding off on sharing this until next year, when spring wasn’t about to knock on our door, but then I realized this beyond decadence might be our last hurrah before we have to start considering the nightmares formerly known as “bathing suits” as viable outerwear, – a proposition that I refuse to entertain on an empty stomach.
So, lemony cheesy brussels sprouty pasta for everyone!! If we’re going to “last chance meal”it, we are going to do it right.
- 1 lb fusilli pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 lb brussels sprouts, trimmed and thinly sliced
- 1 tbsp red pepper flakes
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 2 cups milk
- 4 oz goat cheese
- ¼ cup fresh lemon juice
- 1 tsp lemon zest
- ¼ cup parsley, minced
- Bring a large pot of salted water to a boil. Cook the pasta in the salted water until al dente, according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic to the skillet and saute for 30 seconds, or until fragrant. Stir in the brussels sprouts, red pepper flakes, and a pinch of salt. Saute until the brussels sprouts are tender and almost caramelized, about 4-5 minutes, stirring frequently. Stir in the mascarpone, heavy cream, milk, and goat cheese. Simmer until the cheeses have melted and the sauce is smooth. Stir in the lemon juice and lemon zest. Season to taste with salt and black pepper.
- Toss the creamy brussels sprout sauce with the pasta. Serve warm topped with parsley for garnish.
More brussels sprout recipes!:
From Around the Web:
Egg Sandwich with Balsamic Roasted Brussels Sprouts and Lemon Aioli from Climbing Grier Mountain
Shaved Brussels Sprout and Sweet Potato Salad from A Couple Cooks
Balsamic Brussels Sprouts Grilled Cheese from How Sweet It Is
Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette from Oh My Veggies
Brussels Slaw with Tahini Dressing and Za’atar Crostini from The Lemon Bowl