Lemony Goat Cheese and Mascarpone Pasta with Caramelized Brussels Sprouts
 
 
Brussels sprout season gets it's last hurrah in this deliciously creamy lemony goat cheese and mascarpone pasta with caramelized brussels sprouts.
Yield: 5-6 servings
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta in the salted water until al dente, according to package directions.
  2. 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.
  3. Toss the creamy brussels sprout sauce with the pasta. Serve warm topped with parsley for garnish.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 plate
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/lemony-goat-cheese-and-mascarpone-pasta-with-caramelized-brussels-sprouts.html