Spaghetti with Brussels Sprouts & Parm
sprinkled with Panko & Chives
- Wheat
- Milk
Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, shredded Brussels sprouts, Parmesan, lemon, and chives come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of chili flakes and crunchy toasted panko over the top to take things, well... over the top!
Ingredients
8 ounce
Brussels Sprouts
¼ ounce
Chives
1 unit
Lemon
6 ounce
Spaghetti
(Contains: Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Mince chives. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.) • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. • Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until melted and combined.
• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, half the lemon zest, remaining chives, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt and pepper. Add more lemon juice if desired.
• Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of Brussels sprouts and pasta, with the lemon adding a bright, fresh taste 🍋.
- Ease of prep: Some found shredding Brussels sprouts time-consuming, but overall preparation was straightforward for most.
- Suggestions: Consider adding protein like chicken or shrimp; some preferred less cream and more vegetables for balance.
- Leftovers: Tastes great as leftovers, though a few found it became dry when reheated.
- Portions: Generous servings; many had enough for multiple meals or to feed a family.
Reviews from our home cooks
I didn't know spaghetti could be made with other ingredients? I always thought sauce... boy was I wrong! This amazing pasta with a zesty lemony flavor, is to die for. It is that good! The brussels sprouts add a unique, subtle flavor to the mix which enhances your whole meal experience! A definite reorder for our family!
Good recipe and the toasted Panko crunch gives a satisfying contrast in texture to the soft noodles. Instead of slicing the brussels sprouts, I'd quarter them to get better caramelized bites and faster prep time.
The panko topping was an extra complication that could be removed, it didn't add enough textural interest to justify the extra work. The flavors incorporated in other steps while simplifying the overall recipe: butter with half the chives and pepper flakes to cook the sprouts, sprinkle finished dish with remaining chives and optional pepper flakes.
This was delicious. The brussels sprouts mixed with the spaghetti was really good, and very filling. The crunchy panko on top made this very tasty.
Excellent meal. The toasted panko was a genius topping. The sauteed shredded brussels sprouts became sweet rather than bitter and complemented the cheesy pasta perfectly.
We loved everything about this recipe! The Brussels sprouts were delicious and this was our first time ever cooking them! The bread crumbs added great flavor and texture. This one should be a Hall of Fame recipe!
Unusual as a pasta but delicious. I was inspired by the brussels sprouts flat bread recipe to drizzle just a tiny bit of hot honey over the pasta, which was A+.
I would never have thought to add Brussels sprouts to pasta! I love sprouts and this was delicious. The sauce was rich and creamy (too many calories?) but great!!
Once again, another flavorful meal. We really loved the brussels sprouts. One thing I would change would be less panko. I don't love a lot of panko on my pasta. We ended up tossing about half of it, despite it being tasty on its own. I don't like carbs-on-carbs.
The ingredients are awesome and instructions are easy to follow. Loved the Brussels sprouts with the spaghetti!!
