Healthier Goat Cheese Pasta with Brussels Sprouts
Ingredients
-
12
oz
pasta of choice
-
12
oz
Brussels sprouts
-
1
tbsp
extra virgin olive oil
-
3
tbsp
unsalted butter
-
½
cup
panko breadcrumbs
-
½
cup
walnuts
-
½
cup
shallot
-
4
cloves
garlic
-
4
oz
goat cheese
-
1
tbsp
fresh lemon juice
-
½
tsp
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20 minutes, flipping halfway and setting aside any browned leaves.
- Cook pasta in salted boiling water according to package directions, reserving 2 cups of pasta water before draining.
- In a large pot, melt 1 tbsp butter over medium heat and sauté breadcrumbs and walnuts until golden.
- Melt the remaining butter in the same pot, add shallot and salt, cooking for 5 minutes, then add garlic for another minute.
- Stir in goat cheese, reserved pasta water, lemon juice, salt, and pepper until a creamy sauce forms.
- Combine the pasta with the sauce, fold in the roasted Brussels sprouts and some breadcrumbs, and serve topped with remaining breadcrumbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
300mg
Cholesterol
30mg
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